Monday, June 6, 2011

Muffin Monday - Cornbread Muffins



Cornbread for breakfast?

Leave it to my kids to come up with a new family favorite. But before you turn your nose up at this week's muffin, please indulge us by reading to the end of the post where you'll learn just how to enjoy these for a delicious breakfast! :)

But first a little background...

A few weeks ago we had chili and cornbread for dinner. We love chili and cornbread. But, as usually happens, we wound up with leftover cornbread. For some reason the chili always disappears before the cornbread. And because no one in the family enjoys eating day-old cornbread, our flock of hens have been happy to finish it off for us.

Anyway, this particular time Anna asked if she could try a piece of leftover cornbread with a little maple syrup for breakfast. (Like many of her ideas, this was inspired by a story in one of her well-worn A Beka readers.) To my surprise, she and Daniel loved it, and so a new breakfast muffin was born.

Our recipe is based on one I've made for years with just a few "healthier ingredient" changes...



Enjoy!

Cornbread Breakfast Muffins
makes 12

1 c. cornmeal
1 c. whole wheat pastry flour
1/4 c. organic cane sugar
1 T. baking powder
1 t. sea salt
1/3 c. melted butter
1 egg, lightly beaten
1 c. buttermilk

1. Preheat oven to 400F and grease muffin tin (we like to use coconut oil).

2. Measure cornmeal, flour, sugar, baking powder, and salt into a large bowl and stir together.



3. In a small bowl, stir together butter, egg, and buttermilk.

4. Add wet mixture to dry ingredients and stir just until moistened (don't over mix your muffins!).



5. Spoon batter into prepared muffin cups.



6. Bake about 12-15 minutes or until a toothpick comes out clean.



7. Cool slightly in pan; carefully remove muffins to wire rack.



8. Break a muffin open, add a generous pat of butter, and drizzle on some pure maple syrup...mmmmm! Enjoy!



And yes, of course, you can still enjoy these with your chili! :)

Bon appetit!

We'd love to know if you give any of our muffin recipes a try. Let us know how they turn out or if you put a different spin on them. :)

This is the 22nd installment in what will be, Lord willing, our year-long muffin adventure: Muffin Mondays! 52 Mondays, 52 Muffins. (There are 29 more to come, stay tuned!)


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Today's Muffin Monday post is being shared at: Mouthwatering Monday, Homestead Barn Hop, Muffin Monday, Healthy Home Economist, Tuesdays at the Table, Tasty Tuesdays, Titus2sdays, Tempt My Tummy Tuesday, Far Above Rubies, This Chick Cooks, 2 Maids a Baking, Healthy Wednesday, Real Food Wednesdays, Living Well Wednesday, Raising Homemakers, Let's Do Brunch, Pennywise Platter, Fight Back Friday, Feasting in Fellowship Friday, Home and Family Friday, and Savory Sunday

19 comments:

  1. I just love how your cornbread looks so crunchy on the tops.

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  2. Being from the South I make cornbread in some form several times a week. I will certainly give this a try. Thanks.

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  3. These look so good! Thanks for linking up at Muffin and Cupcake Monday! Have a great week and hope to see you again soon!

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  4. What a great breakfast muffin, it looks so good.
    Thank you for sharing and have a great week.
    Miz Helen

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  5. I can remember mom making these many breakfast when I was a child thanks for sharing come see me at http://shopannies.blogspot.com

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  6. Here in the South, we love having left over corn bread. Then you have a late night snack of cornbread (in a glass) with milk poured over it.

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  7. JudyBug - My AnnaLynn says that she's going to give it a try! I'll let you know what she thinks. :) Blessings, ~Lisa

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  8. Those look delicious! And I love that there's no sugar in them. Now I'm off to make it gluten-free for my Lil' guy! Thanks!

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  9. Those muffins do sound delicious. There is something about cornbread that is just so good. I wanted to invite you to stop by and share your recipe at These Chicks Cooked Recipe Spotlight. Have a good one :)
    Katie

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  10. Daisy - The recipe actually does call for 1/4 c. sugar. I've never tried them without it, and would love to know how your gluten-free version turns out! Thanks for stopping by and commenting! ~Lisa

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  11. Katie - Thanks for the invite!

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  12. yum! These looks delicious! I found your blog through a link party and i LOVE it! I am your newest follower and would love it if you would check out my blog and follow me too! Thanks!
    -Nikki
    http://chef-n-training.blogspot.com/

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  13. oh yum!! This looks great! Thanks for linking this up to savory sunday!!

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  14. These would be great with Chili also! Thanks again for linking up with Healthy 2day Wednesdays! See you tomorrow!

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  15. Thanks to everyone who took time to leave a comment! Anna & I appreciate your feedback and when you all say "hi" to let us know you were here! Blessings to all, ~Lisa

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  16. I always look forward to your muffin recipes, and this one sounds fantastic - especially with the maple syrup! I'm so glad Anna was inspired to try the leftover cornbread that way! Thank you so much for sharing another wonderful recipe with Let's Do Brunch :)

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  17. Thanks, April! You are so sweet. AnnaLynn enjoys reading all the comments on our Muffin Monday posts, and I know she'll enjoy yours. :) ~Lisa

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  18. Anonymous1/23/2012

    We made these muffins this morning to take up to the homeless shelter. I have tried to teach my kids that we should do our BEST for the folks living up there and when I told them that we needed to make some cornbread, my daughter suggested looking at "Muffin Mondays" for a "really GOOOOOOOD recipe!"

    Holly in CO

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    Replies
    1. Holly,

      THANK YOU for leaving such a sweet comment! I am feeling really blessed right now and about near tears to know that YOU are blessing the needy using our recipe. :) Your daughter's words are the best compliment AnnaLynn and I have received, and I thank you for taking the time out of your busy day to share them with us.

      With love in Christ,

      Lisa :)

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Thanks so much for visiting; your kind thoughts and questions are always welcome. :)

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