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Sweet corn bread

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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

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