“Conehead” Corn Muffins–Printable Version

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“Conehead” Corn Muffins

Ingredients:

-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 egg

-1/4 cup cooking oil

Directions:

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.

 

Chef’s Note: To reheat, place 2 muffins on a microwaveable plate with 2 or 3 drops of water underneath each muffin. Nuke covered muffins for 20 or 25 seconds on high. You won’t believe how much moister your leftover corn bread will be!