1 1/3 c All purpose flour
2/3 c Cornmeal
1/3 c Sugar
1/3 c Brown suger
2/3 c Corn flour *
5 ts Baking powder
1/2 ts Salt
1 1/3 c Milk
1 lg Egg, beaten
5 tb Unsalted butter, melted
This recipe will make one pan full or one dozen muffins.
In large bowl, combine all dry ingredients. In separate bowl combine
milk, butter and egg and then add to the dry ingredients, blend just
until mixed and large lumps are dissolved. Do NOT overbeat.
For cornbread: Pour mixture into a greased 8x8 inch baking pan and
bake at 350 F until golden brown - about 55 minutes. Remove from pan
and serve immediately.
For muffins; spoon mixture into 12 greased muffin cups. Bake at 350
until golden brown, about 45 minutes (test batch was done in 30
minutes) . Remove from pan immediately and serve while still hot.
NOTE: Have baked this recipe as muffins - very good.
Might add 1 tablespoon finely chopped jalapeno peppers next time.
