Serve these in place of dinner rolls at your Thanksgiving meal! They also go great with chili.

Ingredients:
2 c. all-purpose flour
2 c. yellow cornmeal
1 c. nonfat dry milk powder
¼ c. sugar
2 T. baking powder
1 tsp. salt
½ tsp. baking soda
2½ c. water
1 tsp. lemon juice
½ c. butter, melted
2 eggs, beaten

Directions:
Combine flour, cornmeal, milk powder, sugar, baking powder, salt and baking soda in a bowl. Add water, butter, eggs and lemon juice. Stir until just moistened. Spoon batter into 24 greased or paper-lined muffin cups. Bake at 425° for 13-15 minutes muffins are done with an inserted toothpick comes out dry). Cool for 5 minutes before removing from pans to wire racks. Yields 2 dozen muffins.

Serving suggestion: Mix 2-3 tablespoons of honey with a ½ cup of softened butter to add a touch of sweetness to these tasty muffins!

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3 Responses to “Cornbread Muffins”

1. Jane Tower says:

   October 21, 2009 at 5:16 am

   You have indicated to add lemon juice with the water, butter and eggs – but it is not listed in the ingredients so the amount is not indicated.

   Reply
   • admin says:

     October 21, 2009 at 9:27 am

     Thank you very much for noticing the missing line in our recipe. It’s fixed now!

     Reply
2. Judy Wenzel says:

   October 21, 2009 at 1:50 pm

   Think this would work for Johnny cake?

   Reply