Corn Muffins

I know that I just posted a cornbread recipe, but that was for Skillet Cornbread and it was a very non-sweet cornbread. Delicious? Yes. Sweet? No.

So, I thought I'd share a recipe for a sweeter cornbread for those of you out there who need a bit of sugar with your bread of corn.

The ingredients:

1 1/4 C. cornmeal; 1 C. all-purpose flour; 1/3 C. packed brown sugar; 1/3 C. white sugar; 1 tsp. baking soda; 1/2 tsp. salt; 1 egg; 1 C. buttermilk; 3/4 C. vegetable oil. Preheat oven to 425 degrees.

In a mixing bowl, combine the cornmeal,
flour,
brown sugar,
white sugar,
baking soda,
and salt.
In a small bowl, beat the egg, buttermilk and oil.
Good job!
Blend into the dry ingredients until moistened.
Use your spatula to make sure none of the dry ingredients are hanging out at the bottom of the bowl still dry. I hate it when dry ingredients are stubborn and refuse to be blended.
Fill your muffin cups 3/4 full.
This is 3/4 full to me. You want them this full so they have a fabulous muffin top when they are done. (The only time when you will ever be excited by having muffin tops...)
Bake at 425 for 12-15 minutes. Cool in pan for 10 minutes before moving to a cooling rack.

Here they are!!!!
They were sweet and yummy and we ate them with chili. Elisabeth thought they were the same as the skillet cornbread and didn't really want one, but when she tried it, she ate two.

And Evan? Well, he still likes the skillet cornbread more, but he found these corn muffins worthy of his chili.

Enjoy!