I am a terrible baker. There, I said it.
I see recipes for bread and cakes and cookies that I’d love to try all the time, but I generally steer clear because more often than not, my “bread” comes out resembling cardboard and my “cookies” end up as hard as a tack.
Take cornbread, for example. It took me four Thanksgivings and four cornbread recipes until I finally got it right. But now that I’ve found a recipe that works, I’m never letting go of this one.
For the past two years, this has been my staple cornbread recipe. These mini-muffins are moist, crumbly and slightly sweet. Most importantly, they come out of the oven consistently every time I make them.
1 cup cornmeal
1 cup all purpose flour
5 tablespoons sugar
1 tablespoon baking powder
1/2 teaspoon salt
1 cup milk
1 egg, beaten
3 tablespoons butter, melted
1. Preheat oven to 350°F. Butter mini muffin tray. Whisk cornmeal, flour, sugar, baking powder and salt in large bowl to combine. Stir in milk, egg and butter.
2. Working in batches and cooling tray before each batch, spoon two tablespoons batter into each muffin cup. Bake until pale golden brown on bottom, about 12 minutes. Turn muffins out onto rack and cool completely.