I am all about eating healthier now that the Holidays are over. But I have to be real about it. I can not going to completely give up sweets, that is just not realistic. It might work for a couple days (if that), but then I will go overboard and eat everything in sight. This goes for more than just sweets, I am an everything in moderation kind of girl. Although sometimes I should probably re-evaluate what “moderation” really means.
In my house we don’t have soup without bread. That is just a rule I have, and since I do the cooking I can enforce it. We also don’t have chili without cornbread. They just go together in my mind, and even when trying to eat better, I won’t sacrifice my bread! This time I made my favorite corn bread recipe into muffins instead of a big “pie”. That way I could have my one corn muffin and be done. Perfect compromise in my mind.
This corn bread is moist and sweet. It makes 12 muffins, or one 9 inch cake pan. It is thick and hearty, like corn bread should be! I used to buy the packets of corn muffin mix, but then I found out how easy it is to make at home. And it is so much better. You could add in jalapenos, corn, bacon, cheese, green onions etc. This is a great stand alone bread, but it would be great to spice up as well.
- 1 cup flour
- 1 cup cornmeal
- 2/3 cup white sugar
- 1 tsp salt
- 3 1/2 tsp baking powder
- 1 egg
- 1 cup milk
- 1/3 cup vegetable oil
Preheat oven to 400 degrees. Spray a 9 inch round cake pan, or 12 muffin cups.
Combine flour, cornmeal, sugar, salt and baking powder. Stir in egg, milk and oil until well combined. Pour into pan. Bake for about 25 minutes for cake pan, or 15 minutes for muffins. A toothpick inserted should come out clean.