Sweet corn bread
By BobLongo
Rate this recipe
0/5
(0 Votes)
0 Picture
Ingredients
- 1 1/4 cups all-purpose flour
- 1/2 cup vegetable oil
- 3/4 cup yellow cornmeal
- 2 eggs, lightly beaten
- 1/4 cup sugar
- 2 tablespoons lightly salted butter or margarine, melted and cooled
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 2 tablespoons honey
- 1 cup milk
- 1 teaspoon vanilla
Details
Preparation
Step 1
Preheat oven to 400°F. Grease nine 3 x 1 ¼ inch (3½ to 4-ounce) muffin
cups.
In a large bowl, stir together flour, cornmeal, sugar, baking powder, and
salt. In another bowl, stir together milk, oil, eggs, butter, honey, and
vanilla until blended. Make a well in center of dry ingredients; add milk
mixture and stir just to combine.
Spoon batter into prepared muffin cups; bake 15 to 20 minutes, or until a
cake tester inserted in center comes out clean.
Remove muffin tin or tins to wire rack. Cool 5 minutes before removing
muffins from cups; finish cooling on rack. Serve warm or cool completely and
store in an airtight container at room temperature.
These muffins freeze well.
Makes 9 muffins
You'll also love
- Dark chocolate covered pumpkin... 0/5 (0 Votes)
- Trisha Yearwood's coconut cake 0/5 (0 Votes)
- PA Dutch Rhubarb Pie 0/5 (0 Votes)
- Crock pot Layered Dinner: Steak,... 0/5 (0 Votes)
Review this recipe