Tuesday, April 15, 2014

Let Them Eat Corn Bread!

I often cook sweets and treats for the neighborhood children but one little boy never indulge in my goodies.  The other day I made cornbread muffins (my sweet cornbread) and he actually ate not one, not two, but three.  Therefore, I decided this is a recipe I must share.  If, a child will turn down cake, cookies, pie, candy, etc... But eat cornbread... it is a "Keeper" recipe.



1 1/2 cups all-purpose flour
1 cup granulated sugar
1/2 cup Yellow Corn Meal (I prefer to obtain mine from a gristmill)
1 Tbsp. baking powder (make sure it is not expired)
1/2 Tsp. salt
1 Cup Heavy Cream
1/4 Cup Water
2 Large eggs slightly beaten
1/3 Cup Sunflower Oil
5 Tbsp. Butter melted

Preheat oven to 350 degrees F.  Grease or spray muffin tin with cooking spray.

Combine Flour, sugar, corn meal, baking powder, and salt in a medium bowl.

Combine heavy cream and water.  Mix thoroughly

Combine:  Heavy cream and water mixture, eggs, sunflower oil, and butter in small bowl: mix well.

Add liquid mixture to dry ingredients; stir just until blended.  Pour into prepared muffin tin, filling cups 2/3 full.

Bake for 18 to 20 minutes or until wooden pick inserted in center comes out clean.   Cool in pan on wire racks for 5 minutes; remove to wire racks to cool slightly.  Serve warm, or in my families case HOT out the pan!

Optional:  Top with butter while hot in pan.  


  1. Oh yum! I love cornbread! I've never tried making it with whipping cream before! I'll have to try this for sure! Merry from eachlittlebird.blogspot.com

  2. Hi Merry... This is super yummy but very sweet... Save it for a treat... I don't make this often because it taste like cake to me.. But the kids love it.. Enjoy..