Sweet Corn Bread/Muffins
This tender corn bread is the perfect side dish to family meals like chili and barbecue. I even use it for my Thansgiving stuffing!
Servings: 9 -12
Equipment
Ingredients
- 1 cup unbleached all-purpose flour
- 1 cup fine yellow cornmeal
- ¼ cup granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ¾ teaspoon kosher salt
- 1 cup whole milk at room temperature
- 1 tablespoon white distilled vinegar
- 1 extra-large egg at room temperature
- ¼ cup unsalted butter, melted or ¼ cup vegetable oil
Instructions
- In a small bowl, combine the milk and vinegar; set aside for 30 minutes.
- Preheat the oven to 425ºF. Spray an 8-inch baking pan with non-stick baking spray (or spray a 12-cup standard muffin pan with non-stick baking spray). In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, baking soda, and salt. In a small bowl, whisk together the milk mixture, egg, and butter (or oil if using). Pour the wet ingredients over the dry and mix just until combined. Allow the mixture to rest for 5 minutes.
- Pour the batter into the prepared pan, spreading evenly (or fill the muffin tins ¾ full). Bake for 18-20 minutes or until light golden brown and a toothpick inserted in the center comes out clean. Cool in the pan for 5 minutes. Invert the pan onto a wire rack to release the cornbread (transfer the muffins to a wire rack until ready to serve). Invert the cornbread to a cutting surface. Cut into 9 squares; serve warm with butter. Enjoy!
Nutrition
Calories: 157kcal | Carbohydrates: 23g | Protein: 4g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 26mg | Sodium: 276mg | Potassium: 91mg | Fiber: 2g | Sugar: 5g | Vitamin A: 171IU | Calcium: 70mg | Iron: 1mg
