Sunday, March 11, 2012

Quick 'n Easy corn bread (or muffin)

It's totally up to you the shape you want these to have, but whichever pan you use the result will be the same: hearty, crumbly, flavorful corn bread!
Try them with ham & beans or in the afternoon with a bit of butter and some coffee. 

Don't worry about making too much, this will surely be a crowd pleaser and leftovers will not be an option. If you want to make half of the recipe, it yield a small loaf of bread or 4 big muffins.
All you need is
1+1/3 cup cornmeal
2/3 cup all purpose flour
2 teaspoons of baking powder
5 T. sugar
1/2 teaspoon salt
1/4 teaspoon nutmeg
1 teaspoon dry thyme or rosemary
1/2 teaspoon ground pepper
2 eggs
1/4 cup olive oil
1 cup milk

1. Pre heat oven @400F.
2. In a large bowl combine flour, cornmeal, baking powder, nutmeg, dried herb of your choice, nutmeg and pepper. 
3. In a measuring cup, beat the eggs with the olive oil. Incorporate this liquid mixture to the dry ingredients from the step above. You can use a fork to easily mix it.
4. Pour into the pan you chose, muffins or bread. If muffin, bake for about 15 to 20 minutes or until top is golden. If making the loaf (2 smalls) let them bake for 25 to 30 minutes, until slightly golden and a tester comes out clean.
5. Let it cool for 5 minutes, remoe from pan and it's ready to serve!

Are you seriously still considering Jiffy mix!? ;)

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