Simple Cornbread Muffins

Oh the Grist Mill. That was such a fun day. We picked up the corn meal and flour from there for a donation and then promptly made these corn bread muffins. The recipe was in a stack on the wall. They are not a sweet cornbread despite having some sugar in them. I’m not sure if it was the freshly ground flours, but after about a day or two in airtight containment, they do get a little crumbly. I suggest eating them over the sink or near a scavenging cattle dog who loves to eat your crumbs.

Inspiration: The Grist Mill

Ingredients

  • 1 cup whole grain cornmeal
  • 1 cup all-purpose flour
  • 1/4 cup sugar
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1 egg
  • 1 cup milk
  • 1/3 cup vegetable oil

Preparation

Preheat the oven to 400 degrees. Grease an 8″ square baking pan or 12 muffin tins. Combine all of the dry ingredients in a large bowl. Whisk well to combine. Add the remaining ingredients. Stir until just combined. Spoon into the baking vessel you chose.

Bake for 20 minutes or until the top starts to turn light brown.

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