As we enter the cooler months of the year, there are a few recipes that are absolutely essential. One is for cornbread, a winter staple in our family. I make a big batch every time I cook chili, and then we eat the leftovers as snacks or with a pot of chicken soup. This recipe, which I honestly think is the best I’ve ever used, is one I modified from The Best of Amish Cooking by Phyllis Pellman Good. I wouldn’t have expected to need to increase the amount of sugar in an Amish recipe, but that’s the way the husband likes it. And when he likes something, I don’t argue!
Sweet and Fluffy Corn Muffins
Makes 10.
In a mixing bowl, combine 3/4 C. yellow cornmeal, 1 C. bread flour (all-purpose will work, but the muffins won’t be as light and airy), 1/2 C. sugar, 3/4 tsp. salt, and 3-1/2 tsp. baking powder.
In a separate, small bowl, beat 1 egg (fresh is best!). Add to the egg 1 C. milk and 1/4 C. olive oil.
Make a well in the center of the dry ingredients and pour in the liquid. Mix thoroughly.
Grease ten holes of a twelve-hole muffin pan. Fill each about two thirds of the way full with batter. Bake at 400°F for 12-13 minutes. There really is a very small window of time between when these muffins are cooked through and when the bottoms get too brown. So keep an eye on them!
gettin' fresh! 
They sound delicious… and so simple!
Yes, quite simple–which is why I make them so often! These really are something you can throw together at the last minute.