I am addicted to just about any form of corn, and cornbread is definitely one of my favorite. These soft, slightly sweet corn muffins are a close second. I’ve cooked up two batches of muffins in the past week, and they’ve been a big hit with my brother and his kids.
Confetti Corn Muffins
1 cup cornmeal
1/2 cup whole wheat flour
1/2 cup all purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
2 tablespoons brown sugar, or sweetener of your choice
2 eggs (or flax egg)
1 cup buttermilk or milk of your choice
1/4 cup oil or melted butter
Chopped onion and sweet peppers (optional)
Preheat oven to 400ºF. Mix together dry ingredients in a bowl. Make a well and add egg, milk, and oil. Stir just until smooth, then fold in chopped vegetables if desired and spoon into a greased muffin tin. Bake 15 minutes, let cool, and enjoy. Or, for a great pan of cornbread, pour the batter into a greased 9×9″ baking pan and bake about 20-25 minutes. Yum!