We enjoy tasty cornbread with chili or soup so we decided to turn it into a muffin. This recipe can be made both gluten free or with regular flour and is delicious with jam or honey or simply with butter eaten alongside a meal.
In the 1700’s cornbread was baked without a leavening agent making them firm and hearty and would be given to laborers because wheat and other grains were often exported. Corn is rarely found in cookbooks from the 1700’s since they viewed corn as animal feed. In the late 1700’s though, corn began to be eaten more because of the scarcity of food. Europeans made a Journey Cake (also known as Johnny Cake) that became a staple on the wagon trails as they made their way across our country to their homesteads. In the early 1800’s, corn became an important crop and was incorporated into meals and was found on many pioneer’s tables.
Let’s get baking!
Cornbread Muffins
1 cup gluten free flour blend or 1-1/2 cups all purpose wheat flour
1 cup cornmeal
2 tbsp sugar
2 tsp baking powder
1 tsp baking soda
1/4 tsp xanthan gum – omit if using wheat flour
1/2 tsp salt
1 cup corn – I used frozen corn
1/4 cup oil or melted butter
1 egg or 1/2 cup applesauce
1 cup buttermilk or sour milk – 1 cup milk of choice along with 2 tbsp vinegar or lemon juice and allow to sit for a few moments
Combine dry ingredients together. Stir. Add corn, oil, egg or applesauce and milk. Mix well. If mixture is too dry, add more milk or water. Scoop into 12 paper-lined muffin cups. Bake at 350F for 15 to 20 minutes or until golden brown and top springs back when lightly touched or toothpick inserted in centre comes out clean. Do not over bake otherwise they become crumbly. Let sit in pan 5 minutes before removing.
You can also spruce up these cornbread muffins by adding diced jalapenos and cheese, chili powder with shredded cheese and sauteed onions, black olives with pepperoni and pizza sauce or even diced apple with bacon. The options really are endless!
Check out the loaded baked potato soup recipe here: http://www.ourcityhomestead.com/loaded-baked-potato-soup/
enjoy from Our City Homestead to yours