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.
Recipe from Allrecipes
Erin S
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Tara @ Chip Chip Hooray says
January 3, 2012 at 7:00 amYum! I am exactly the same way with my soup–you need something to mop up all of the goodness that you can’t get with the spoon! And I love how easy this corn muffin recipe is. Bookmark! 🙂
Christina @ Sweet Pea's Kitchen says
January 3, 2012 at 7:19 amHappy belated birthday!! So fun that we share the same day! 🙂 These corn muffins look great, just perfect to go with a hearty bowl of soup.
Steve @ the black peppercorn says
January 3, 2012 at 9:40 amI love a good corn bread or corn muffin and they are perfect with soup, stew chili. Yum!
Steph@stephsbitebybite says
January 3, 2012 at 11:08 amI am the exact same way! If I were to give up sweets I would die. Literally. I’m also finding a craving for corn muffins lately…maybe it’s the cold weather…but these look fantastic!
Roxana GreenGirl {A little bit of everything} says
January 3, 2012 at 11:11 amI’m glad someone else is being realistic too, going without sweets sounds like the world’s end!
This corn muffins look so easy to make. I love home-made cornbread.
Thanks for sharing Erin 🙂
The Mom Chef ~ Taking on Magazines One Recipe at a Time says
January 3, 2012 at 12:01 pmYour muffin is perfect. I guess we all have our albatrosses, but mine’s not sweets, it’s salt. I can gladly push aside all the candies and chocolates around the house, but find myself searching out that can of peanuts or bag of chips. I think your muffin hits a perfect balance because I’m craving it and I’m not a huge sweets person. 🙂
Alida's Kitchen says
January 3, 2012 at 1:43 pmI love cornbread. This is a perfect, classic cornbread recipe. If there is chili, there better be cornbread!
I am in total agreement with you. Everything in moderation…including sweets. It helps make everybody happy and can also help deter overindulgement.
Emily @ Life on Food says
January 3, 2012 at 1:50 pmYour plan sounds like a fine one. I love corn bread. I always thought it was because I was born in Iowa. I like to put frozen corn kernals in mine…topped with raspberry jam. Completely realistic.
Liz says
January 3, 2012 at 1:52 pmI love cornbread with my chili, too! I use Ina’s recipe which is quite similar…nice and sweet 🙂
Ramona says
January 3, 2012 at 2:00 pmI have been craving cornbread to eat with chili. Mmmmm.. your recipe looks yum! 🙂
Maggie says
January 3, 2012 at 2:01 pmYummers! Most of the cornbreads I have tried to make have come out dry and crumbly. I have almost given up on cornbread, but since you said it is moist I’ll give it one more try. I too agree that you can’t have soup without bread and chili without cornbread. They are musts for sure! Happy New Year Erin.
Cassie @ Bake Your Day says
January 3, 2012 at 3:29 pmI’m a huge fan of cornbread. Perfect for all the soup I’m eating with the chilly weather!
Yudith @ Blissfully Delicious says
January 3, 2012 at 7:22 pmI love a good cornbread like this since they’re so versatile! Love your version! Thanks for sharing!!
Alyssa says
January 4, 2012 at 2:29 amGreat simple recipe! I’m the same way, everything in moderation or else I end up doing the same thing and eating everything I had previously banned.
Kimby says
January 4, 2012 at 7:00 amHaving a stash of muffins in the freezer is a nice way to satisfy those cornbread cravings when they hit. My hubby isn’t a cornbread fan, but I like your idea of making individual servings — great idea.
Charlie says
January 4, 2012 at 8:35 amErin: These sound great!
What do you think would happen if I substituted masa for the cornmeal?
It would still have the corn flavour without the crunch. ( My Mama does not like the crunch).
Would I have to change the liquids, the baking powder, oil etc?
Would it turn out as moist?
Any advice would be great…. I’m not sure how to go about this.
Charlie
Erin says
January 4, 2012 at 8:58 amI have never used Masa before, so I don’t know. 🙁
The cornmeal is really fine that I use, and once in with all the liquids and flour there isn’t a crunch. I do know what you mean though – when cornmeal is used on the bottom of a pizza crust and you get the crunch. If you try it let me know!
Jamie says
January 4, 2012 at 6:18 pmI’m with you! I could never give up bread. These do look like the perfect side to Chili!
Mi Vida en un Dulce says
January 5, 2012 at 6:55 pmI have years without having a corn muffin, the last time I did was when I was in Atlanta. The problem is that it’s not common in my country, so, as now I know how to make it (thanks to you) I will try to bake it at home.