Cornbread Muffin Recipe

The winter season has many delights in it. To me, one of those things is baking. 

I also enjoy cooking, though I am not a gourmet cook by any means. I just enjoy making simple, classic things in the kitchen, like muffins. 

Cornbread muffins are something I really enjoy, especially in the winter with a warm bowl of soup or chili. Chili and cornbread - that is a classic fall or winter meal in my mind. 

Recently, I made some cornbread muffins to go with our supper. When I pulled the muffins out of the oven, I was somewhat amused! The crown or top of the muffins was slightly pointed. I’m not entirely sure why. In any case, they turned out well and tasted just fine. 

The pointed top of these cornbread muffins reminded me of the pyramids of Egypt. Naturally, my mind went to Joseph in the Bible because he once lived in Egypt. And then I suddenly thought about it - corn was the grain that Joseph stored up in Egypt! I recently read that story in my Bible too. I was impressed when I realized that grain is what Joseph stored up for the 7 years of that world wide famine. Grain sustains life. 

Cornbread muffins? 

I renamed them “Joseph muffins” that evening.

From now on, I might always think of cornbread muffins as “Joseph” muffins. 

Below is my recipe for cornbread muffins. 

These muffins look similar to our cornbread muffins. 

 

Cornbread Muffins 

makes: one dozen muffins

Mix: 

1 egg 

1/4 c. oil 

1 c. milk 

In a separate bowl, mix: 

1 and 1/4 c. all purpose flour 

3/4 c. cornmeal

1/4 c. sugar (1/3 c. for better tasting muffins!) 

2 tsp. baking powder

1/2 tsp. salt

Add the wet ingredients to the dry ingredients and mix well. Fill greased muffin tins about 1/2 full with batter. 

Bake at 400 for 15-20 minutes. 

Enjoy! 

Note: 

• Those who are dairy free, a milk alternative can also be used. We use almond milk in this recipe, and they turn out great! 

• Those who are sugar free, you could try using honey instead of sugar, though I have not tried that. 

• This recipe could likely be made as cornbread instead of muffins by pouring the batter out on a greased, medium size baking sheet, and cutting it into squares after it has baked.