Servings: 4 1 c unbleached flour 4 t baking powder 2 T sugar 1 t salt 1 c cornmeal 2 large egg 1/4 c vegetable oil Grease 12 2 1/2-inch muffin cups. Heat oven to 425 degrees F. Sift flour, baking powder, sugar and salt into medium-sized bowl. Add cornmeal and stir to mix well. In small bowl, beat eggs with fork. Add milk and oil. Add all at once to dry ingredients. Stir mixture only until dry ingredients are moistened. Batter will be lumpy. Drop batter from a tablespoon into the prepared muffin cups, filling each cup 1/2 to 2/3rds full. Bake 15 to 20 minutes, or until golden brown. Remove and serve hot with butter, bacon and eggs. -----
Sweet, savory, and a little salty, my Best-Ever Cornbread recipe has it all! Get the WRITTEN recipe: SUBSCRIBE to our Channel: The Gemma Stafford page is now called Bigger Bolder Baking — with new shows coming alongside old favorites! And of course, I’ll be here with Big and Bold recipes, giving you the confidence to bake anytime, anywhere.
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Cornbread | Basics with Babish
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Cornbread, as it turns out, wears many hats: essential barbecue side, thing-that-makes-chili-worth-eating, cultural mainstay, even dessert when it has to be. However you want to enjoy it, a few simple tricks will keep your crumb light and and your crusts crunchy, no matter upon which side of the Mason Dixon Line you lie.
Recipe:
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CORA LEE'S SWEET SOUTHERN CORNBREAD MUFFINS
MACK DADDY’S DIVINE KITCHEN: Sugar Substitutes I use: Xlear, XyloSweet, All Natural Xylitol Sweetener and I like to mix an All Natural Stevia together. Stevia in my opinion is sweeter than sugar, The good thing is when your cornbread or corn muffins are golden brown, then you know your cornbread / muffin are done.