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 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
1/4 Cup Water
2 Large eggs slightly beaten
1/3 Cup Sunflower Oil
5 Tbsp. Butter melted
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.















































