Thursday, November 22, 2007
In honor of the holiday, I'm posting one of the recipes that makes my family's holiday table a special place. I make two batches of corn muffins for Thanksgiving ---- one for breaking up and turning into cornbread dressing (I make that batch the night before). And the second is for eating with Thanksgiving supper.
Stacy's Corn Muffins
1 ¼ cup flour
¾ cup corn meal ----- I use yellow corn meal, but white is also fine
¼ cup plus 2 tablespoons white sugar
2 tsp baking powder
½ tsp salt
1 cup low fat milk (I use 1%; non-fat also works well)
¼ cup vegetable oil
1 egg, beaten
Heat oven to 400 degrees. Grease a muffin tin (the recipe will make 9 small muffins or 6 large muffins) or an 8 or 9-inch pan if you prefer corn bread. Combine dry ingredients in a bowl. Stir in milk, oil, and egg, mixing just until dry ingredients are moistened. Pour batter into prepared pan. Bake 20 to 25 minutes, until the edges of the bread are turning slightly brown and a toothpick inserted in the center comes out clean.
Serve with plenty of butter and honey.
Happy eating and happy Thanksgiving!