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
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!