Cornbread Muffins I
Overall, this is a very good base recipe. After making a test batch, I made the following alterations, and they turned out really well! Take any you would like! Also, as with any quick bread or cake, MAKE SURE you cream your butter and sugar well (i.e. a minimum of 4-5 minutes) and that all your ingredients are room temperature to ensure even baking.
1. I soaked the cornmeal in the milk for 15 minutes and added this mixture after adding the flour/baking soda.
2. I read the other reviews and reduced the sugar to 1/2 c. (although I didn't think they were too sweet before - I just like really sweet cornbread).
3. Again, off the other reviews, I added about 3/4 of a can of kernel corn, drained, instead of frozen (the frozen was a bit chewy).
4. Instead of upping the milk, I stirred in 1/4 c of sour cream before the kernel corn. Made a nice texture difference.
169 users found this review helpful
Nov. 23, 2006