Lightly sweetened with brown sugar …
Small-Batch Corn Muffins
(To sop up your chili, as promised.)
As much as I love corn muffins, I don’t want to be overrun by them. They have their place among the bagels, wheat bread, cardamom bread, banana pecan muffins, cakes, pies and cookies competing for my affections. That’s why this recipe is perfect for our household of two; it makes about six (6) standard-size muffins.
The wet:
1 egg, beaten
1/2 cup milk
2 tablespoons butter, melted
The dry:
1/2 cup cornmeal
1/2 cup all-purpose flour
2 tablespoons brown sugar
2 teaspoons baking powder
1/4 teaspoon salt
Preheat oven to 425 degrees.
Line or grease a 6-cup standard-size muffin tin; if you’re using a bigger tin, fill the remaining cups with water about half-way.
Whisk dry ingredients together in large bowl.
Gently fold wet ingredients into dry, using as few strokes as possible, to combine.
Bake in preheated oven for 13-15 minutes. Serve warm with or without butter, honey, chili …
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