“Conehead” Corn Muffins
-1 cup all-purpose flour
-3/4 cup cornmeal
-1 Tablespoon onion powder
-1 Tablespoon baking powder
-1 teaspoon salt
-1 teaspoon sugar
-1 cup 2% milk
-1/4 cup cooking oil
Preheat your oven to 400 degrees. Grease a muffin tin with nonstick cooking spray. In a large bowl, combine about 1-1/4 cups all-purpose flour with 3/4 cup cornmeal.
To mixture, add 1 Tbs. onion powder, 1 Tbs. baking powder, 1 teaspoon salt and 1 teaspoon sugar (for non-sweet variety–if making sweet version, use 1/4 cup sugar and completely omit onion powder).
♥Chef’s Note: If you’re planning to substitute buttermilk for regular milk, be prepared to also swap around your leavening ingredients to balance your alkali to acid. For buttermilk cornbread, use 1 tsp baking powder and 1 tsp baking soda instead of 1 Tbs. baking powder only.
Once dry ingredients are well mixed, stir in 1 cup 2% or skim milk, 1 egg and 1/4 cup cooking oil. Stir only until egg is disbursed and all batter is uniformly wet; DO NOT OVERMIX BATTER.
Pour batter into muffin tins up to the 3/4-full mark. Bake about 18-22 minutes or until inserted toothpick/fork comes out clean.Serve immediately with copious amounts of butter. Individually wrap leftover muffins first in plastic wrap, and then place all wrapped muffins in a large Ziplock bag for storage.