Speaking of Thanksgiving, here is a favorite recipe of mine. My family's gatherings are quite large. Back in the day, my grandmother played host to so many people that the already-large-enough-for-20 table was extended so it went from one end of the large dining room all the way into the living room! Now my aunt & uncle play host and this year had about 25 people. As with most holiday meals, some guests bring food to contribute to the meal. A few years back I was trying to come up with a side dish I could bring. I decided that I wanted to bring cornbread, but how could that be served easily to the large crowd? I could make it in a large baking dish and cut it up to serve, OR I could just make them the easy to share size of mini muffins! I found this recipe online at FoodNetwork.com. It's super easy to follow, and easy to convert to mini-muffins.
Now each year this is one of the things I contribute to our Thanksgiving meal, always to rave reviews.
Honey Cornbread Muffins (from Food Network's Down Home with the Neelys)
Ingredients
1 cup yellow cornmeal
1 cup all-purpose flour
1 tbsp baking powder
1 tsp salt
1 cup whole milk (I used skim)
2 large eggs
1/2 stick butter, melted
1/4 cup honey
Directionss
- Preheat oven to 400 degrees F.
- Into a large bowl, mix the cornmeal, flour, baking powder, sugar, and salt.
- In another bowl, whisk together the whole milk, eggs, butter, and honey.
- Add the wet to the dry ingredients and stir until just mixed.
(for full-sized muffins):
- Place muffin paper liners in a 12-cup muffin tin.
- Evenly divide the cornbread mixture into the papers.
- Bake for 15 minutes, until golden
Yields 12 muffins
(for mini muffins):
- spray mini-muffin pan with Pam
- evenly divide the cornbread mixture into the tin (I used approx 2 tbsp per cup)
- Bake for 12 minutes until golden
Yields approx 40 mini-muffins
- Into a large bowl, mix the cornmeal, flour, baking powder, sugar, and salt.
- In another bowl, whisk together the whole milk, eggs, butter, and honey.
- Add the wet to the dry ingredients and stir until just mixed.
(for full-sized muffins):
- Place muffin paper liners in a 12-cup muffin tin.
- Evenly divide the cornbread mixture into the papers.
- Bake for 15 minutes, until golden
Yields 12 muffins
(for mini muffins):
- spray mini-muffin pan with Pam
- evenly divide the cornbread mixture into the tin (I used approx 2 tbsp per cup)
- Bake for 12 minutes until golden
Yields approx 40 mini-muffins
They were absolutely delicious! Because of the abundance of food, the mini size was a perfect choice.
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