Tuesday, February 27, 2007

Corn bread muffins

pictured with maple barbecue chops and spanish beans

Preheat to 220c/425f

Whisk together:
1&1/4 cups cornmeal
3/4 cup flour
1-4 tbsp sugar
2tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
in another bowl whisk together:
2 large eggs
2/3 cup milk
2/3 cup buttermilk
add the wet ingredients to the dry and stir until moistened. Fold in:
2-3 Tbsp warm melted butter or oil.
Scrape into pan and tilt to spread evenly. Bake 10 –12 minutes if using a muffin pan, 20-25 minutes in a square pan. Use a toothpick to test doneness

Kind of lame. The texture was just right, but there was little to no flavor. I had every intention of adding some fresh corn and some cheese, but totally forgot. I think it would be pretty good if I added that next time, but I think I might need a new recipe too. I got this from The Joy Of Cooking, which to me is like getting information from an encyclopedia. It will definitely have something there, but chances are it will really just be a jumping off point. I do like a lot of recipes in there, but when it comes to specialist stuff, it tends to run kind of mainstream. I’ll have to work on this one.

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