Cornbread Muffins

This cornbread recipe is stone(ground?) simple, and I have been making it for years. These mini cornbread muffins are great served with stews, soups, or just a little butter'n'honey.

This cornbread recipe takes about 30 minutes total to make, 10 in mixing/prep, and 20 in baking.

Condensed Mini Cornbread Muffin recipe:

• 1 cup bread flour flour
• 1 cup yellow cornmeal
• 2/3 cup white sugar
• 1 teaspoon salt
• 1/4 teaspoon ginger
• 1/4 teaspoon cardamom
• 1 heaping tablespoon baking powder
• 1 egg
• 1 cup milk
• 1/3 cup olive oil

Necessary Kitchen Tools

• A large Mixing Bowl
• Measuring Cups and Spoons
• Rubber or Silicone Spatula

This is a continuation of the breads I have been making, with the 50 pounds of bread flour my roommate recently bought me. Check out these Chewy Soft Pretzels, and this Banana Sourdough Loaf

Combine Flour, Cornmeal, salt, spices, and sugar in the bowl of a mixer. I used my KitchenAid Mixer bowl because it is convenient, but any large mixing bowl works well.

Dump the milk, oil, and egg to the top of dry ingredients. Then stir.

It's okay to have lumpy cornbread batter, so don't over stir the mixture. Stir just until sides of the bowl are clean, and things are more or less integrated.

I'm not a huge fan of trying to scrape muffin tins clean, so I always use muffin liners. I put down 8, but ended up needing 11 for this recipe. Using a self-scraping ice cream scoop, I placed one scoop of batter in each muffin compartment of the tin.

In a 400 degree oven, I baked them for about 20 minutes until they were golden brown. When they are done, remove them from the tin immediately, and allow to cool.

This recipe can be doubled or tripled, and the Mini Cornbread Muffins are easily frozen. This recipe can work as cornbread loaf too, just be sure to adjust your baking time to be a bit longer.