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.

Enjoy!

Ingredients

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.