Kate's Cuisine

Aug 14 2009

Caw’s Cornbread Muffins

1 cup yellow cornmeal $0.10
1 cup all-purpose flour $0.22
1/4 cup sugar $0.25
1 tablespoon baking powder $0.47
1 teaspoon salt $0.01
2 eggs $0.34
1 can corn, drained OR 12 oz. frozen corn, thawed (optional, see review)   $0.89
1 1/4 cups milk $0.34
1/4 cup vegetable oil $1.36

Total Cost  $3.98

1.) Preheat the oven to 425 degrees F.

2.) Spray a muffin tin or a 8″ x 8″ loaf pan with non-stick cooking spray.

3.) In a large bowl, mix together cornmeal, flour, sugar, baking powder and salt. In a small bowl, beat eggs with a fork.

4.) Add the oil, milk, and corn kernels (if using) to the eggs. Stir until everything is well blended.

5.) Add the egg mixture to the flour mixture. If you’re using pureed corn, you should add it to the mixture now.

6.) Stir everything together until it is well blended.

7.) If you’re using a muffin tin, spoon the batter into the individual muffin cups. If you’re using a loaf pan, pour the entire batter into the dish.

8.) Place the muffin tin or loaf pan into the preheated oven. If you’re using a muffin tin, you’ll only need to bake the muffins for about 20 minutes. A loaf pan takes a little longer but should be ready in 35-40 minutes. Either way, your cornbread is ready when the bread has a nice golden colour on top.

9.) Serve and enjoy!

Read the review here

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