I was raised having bread with nearly every dinner. I am sure it was to help fill all of our bellies when Mom was stretching 2 lbs of meat to feed eight hungry mouths, four of which were growing boys. None the less, I don't feel like dinner is complete without bread of some sort. Corn muffins are my go to if I haven't been baking or been to bakery. They take minutes to throw together and bake and they are delicious with soups, stews, pastas, fried chicken and pot roasts. Biscuits come in a close second.
That's why I couldn't believe I hadn't shared the recipe before now. I guess since I make them so often I just assumed that I had. Luckily this oversight is as easily remedied as these muffins are to make.
When I finished this post and went to share the info on the Muffin Monday page I was reminded that because this is a leap year, Stacy had decided to do a theme muffin. The theme is "unusual ingredients". There is absolutely nothing unusual in these muffins so....... I am sharing them today instead of next Monday when I will be sharing an "unusual" recipe. Of all the things I have lost in life I really, really miss my mind the most!!
adapted from Quaker
1 c. corn meal
1 c. flour
2 T. sugar
pinch of salt
4 t. baking powder
1 c. buttermilk
1/4 c. canola oil
Combine dry ingredients in a large bowl. Add buttermilk, egg and oil. Stir until combined. Scoop into 12 muffin tins that have been treated with cooking spray. Allow to stand while oven preheats to 425*, this allows them to have more of a crown. Bake in a preheated oven for 15-20 minutes or until golden brown. Print Recipe