Posted by: marthabernie | September 24, 2017

Sweet Cornbread Muffins or Loaf with Dried Cranberries

This is the recipe from the Albers Cornmeal box, but I use it all the time when making cornbread, cornbread muffins or a cornbread quick bread loaf.  If I am making cornbread to eat with chili, I use only one heaping teaspoon of sugar, and I sometimes substitute buttermilk for milk.  You can add an extra egg and/or more baking powder to make a lighter, fluffier loaf, but start with the basic recipe below before you start playing around with it.

QUICK CORNBREAD

1 cup cornmeal

1 cup flour

1 lightly beaten egg

2/3 cup sugar

1 teaspoon salt

1 tablespoon baking powder

1 cup milk

1/3 cup melted butter or vegetable oil.

Mix dry ingredients, then add egg, milk and oil.  Stir until mixed but do not over blend.  Bake at 375 degrees in preheated oven.  You may bake in an 8 x 8 pan, a loaf pan or muffin tins, just watch the time and bake until cake tester can be removed clean from the center.  Muffins about 12 to 15 minutes, the larger pans 30 to 40 minutes.

NOTE:  For a sweeter treat, stir in 2/3 cup dried cranberries, blueberries or raisins before baking.

 


Responses

  1. Great recipe, we love cranberries. 🙂 Thanks for sharing, Martha!

    Like


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