About a month ago I made some delicious cornbread muffins. They were light, sweet, and very tender. My hubby is not big on leftovers, so I took the extras to work. One of my coworkers took them home, and her four-year-old fell in love with cornbread muffins. So these muffins are for Ben!
Cornbread Muffins
Source: From Williamsburg Kitchens
Beat egg, add sugar, and mix until combined. Meanwhile, mix milk and baking soda in a glass measuring cup. Add milk to egg mixture, and combine. Beat in the dry ingredients, and then add the melted shortening.
Pour the batter into the prepared muffin tin, and bake for 12-15 minutes, or until a toothpick inserted into a muffin comes out clean.
Source: From Williamsburg Kitchens
- 1 egg, well-beaten
- 1/2 cup sugar
- 1 teaspoon salt
- 1 cup sour or buttermilk
- 1 teaspoon baking soda
- 2 tablespoons melted shortening
- 1 cup flour
- 1 cup corn meal
Beat egg, add sugar, and mix until combined. Meanwhile, mix milk and baking soda in a glass measuring cup. Add milk to egg mixture, and combine. Beat in the dry ingredients, and then add the melted shortening.
Pour the batter into the prepared muffin tin, and bake for 12-15 minutes, or until a toothpick inserted into a muffin comes out clean.
Serve warm with butter and enjoy!
