Recipe: 5 Corn Muffin and Corn Bread Recipes

CORN BREAD

1 cube butter (1/2 cup)
1/2 cup sugar
3 large eggs
1-1/2 cup flour
1-1/2 cups yellow cornmeal
2 tablespoons baking powder
1 teaspoon salt
1-1/2 cups buttermilk

In a large mixing bowl cream the butter and sugar for 10 minutes. Beat in the eggs, one at a time. In a large bowl combine the flour, cornmeal, baking powder and salt. Add the dry ingredients to the mixing bowl alternating with the buttermilk. Mix well. Preheat the oven to 425 degrees. Grease a 9-inch cast-iron skillet and preheat it in the oven. Pour in the batter into the hot skillet and bake for 30-35 minutes. Or, pour the batter into a 9x9 buttered baking dish and bake for the same time. When done the top should be brown and a toothpick inserted should come out clean.

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THREE LAYER CORNBREAD

1 c. cornmeal (coarse ground works best)
1/2 c. whole wheat flour
1/2 c. white flour
2 tsp. baking powder
1/2 tsp. salt
1 egg
1/4-1/2 c. honey (we like 1/2 c.)
1/4 c. oil
3 c. milk

Combine dry ingredients. Combine wet ingredients and mix together. Mixture will be quite watery. Pour into greased 9"x9" pan (or cast iron skillet). Bake 50 minutes at 350 or until top is springy when touched.
This bread makes a wheat layer on the bottom, corn layer on the top, and a custard-y layer in the middle.

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BOSTON MARKET CORNBREAD
Recipe By : The Hartford Courant
Serving Size : 12

1 cup cornmeal
1 teaspoon salt
3 teaspoons baking powder
2 eggs
1 cup corn, cream-style
1 cup sour cream
1/2 cup corn oil

Sift cornmeal with salt and baking powder, set aside.
Beat eggs. Add corn, sour cream and oil. Combine cornmeal mixture with egg mixture, mixing just until blended.
Bake in a greased 9-by-9 inch pan at 375 degrees for 35 to 40 minutes. When cool, cut into squares.

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KENNY ROGER'S SWEET CORN MUFFINS
Recipe By : TSRB
Serving Size : 12

1/2 cup butter
2/3 cup sugar
1/4 cup honey
2 eggs
1/2 teaspoon salt
1 1/2 cups all-purpose flour
1/2 teaspoon baking powder
3/4 cup cornmeal
1/2 cup milk
3/4 cup frozen yellow corn

Preheat oven to 400 degrees.
Cream together butter, sugar, honey, eggs and salt in a large bowl.
Add flour, cornmeal and baking powder and blend thoroughly; Add milk while mixing.
Add corn to mixture and combine by hand until corn is worked in.
Grease a 12 cup muffin pan and fill each cup with batter. Bake for 20-25 minutes or until muffins begin to turn brown on top. Or spread batter in a 9 x 9 for 25 minutes.

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CORNMEAL MUFFINS
Yields: 1 dozen muffins

"Light cornbread with a sweet, crusty top. To serve this as a luncheon or dinner bread, eliminate the topping. This batter can be baked in a square baking pan instead of individual muffins."

1 cup yellow cornmeal
1 cup white flour
1/3 cup brown sugar
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/4 cup milk
1 cup yogurt or sour cream
2 eggs -- well beaten

BROWN SUGAR TOPPING:
1 tablespoon brown sugar
3/4 teaspoon cinnamon

Preheat oven to 425 F. Grease muffin pan. Combine the dry ingredients. Melt the butter and mix together with the sour cream, milk and eggs. Quickly stir into the dry ingredients, stirring only long enough to mix. Spoon into muffin pans until each is about three-quarters full. Sprinkle batter equally with topping and bake for 15 to 20 minutes. Test with a toothpick. Muffins should spring back when pressed and pull away from the pan.