Homesteader Cornbread

I know, I know, cornbread is not a main dish, well at least it shouldn't be. I'm embarrassed to say that I ate more of these muffins than I did my soup tonight. They are vegetarian though, so I'm considering this recipe my bonus recipe for the week. These little muffins turned out too good not to share with everyone.

I found this recipe on Allrecipes.com. It needs a little tweaking, but not much. You can find the original recipe here. I cut everything in half. 

3/4 cup cornmeal

1 1/4 cup milk

1 cup flour

2 tsp baking powder

1/2 tsp salt

1/3 cup sugar

1 egg

1/4 cup vegetable oil

1. Preheat oven to 400 degrees. Grease a 9-inch square baking pan. 

2. Combine dry ingredients. Whisk together. Combine wet ingredients in separate bowl. Mix well. Add to dry ingredients. Mix until smooth.

3. Pour into prepared pan. Bake for 30 minutes or until knife inserted in center comes out clean.

Look, it's a muffin on a plate.

Review - Excellent! I decided to pour the batter into a muffin pan (with liners) instead of the square pan. It made 12 muffins. I took them out of the oven at 18 minutes and they were perfect, incredibly moist and I have to say, probably some of the best cornbread I've ever had. I did decrease the sugar a little, down to about 1/4 cup, but I don't care for sweet cornbread. Next time I think I'll try using melted butter instead of vegetable oil. Josie and I both ate too many of these. Jay enjoyed his two muffins. The only thing I could get Eli to eat tonight was mushy carrots from a can of chicken noodle soup. Eh, three out of four ain't bad.