Hey guys! This is my 50th recipe! So, yay for that!
What goes better with chili than cornbread?
Well, I happen to think cornbread goes with anything, but I never claimed to be normal.
This recipe comes from a recipe card in my recipe box. I don’t know where it originated, but it’s pretty straight forward.
And delicious. Can’t forget delicious.
It was also an amazing excuse to use my amazingly awesome dinosaur muffin pan!
1 ½ Cups Cornmeal
2 ½ Cups Milk
2 Cups Flour
1 Tbsp Baking Powder
1 tsp Salt
2/3 Cup Sugar
½ Cup Vegetable Oil
Preheat oven to 400F.
Combine the cornmeal with milk and let it stand for five minutes.
Whisk flour, baking powder, salt, and sugar together.
Mix in the cornmeal mixture, eggs, and oil; stir until smooth.
Fill sprayed muffin pans ¾ full.
Bake for 20-25 minutes, or until toothpick inserted into center comes out clean.
If you’re making regular cornbread instead of muffins, just up the baking time to 30-35 minutes.
I also made some regular muffins, since I didn’t feel like waiting for the first batch of dinosaurs to be done. My daughter said they were for the vegetarians. Since, ya know, vegetarians wouldn’t want to eat dinosaurs.
I used skim milk and whole wheat white flour for these. They turned out amazing. I ended up with 20 150 calorie muffins.