Cornbread Muffins with a Twist

Tonight I made chili. I just crave a big bowl of chili on cold days. Nothing better. I also LOVE cornbread with my chili. Here is my recipe for Pimento Cheese Sweet Corn Muffins! They are so moist and yummy and you don't have to like pimento cheese to love these. Really they are just a version of glorified corn bread. Here is the official recipe (but scroll down to the bottom and I'll tell you how I cheat to save time and money).

What you'll need:
1 1/2 Cups all-purpose flour
2/3 Cups granulated sugar
1/2 Cup yellow corn meal
1 T baking powder
1 Cup Shredded Cheddar Cheese
1/4 Cup diced pimento
1/2 tsp salt
1 1/4 Cups of milk
2 large eggs (lightly beaten)
1/3 Cup vegetable oil
3 T butter or margarine melted

Preheat oven to 350 degrees F.
Grease or line muffin tin.
Combine ingredients. Mix well. Scoop into muffin cups filling 2/3 full.
Bake for 18-20 minutes or until toothpick cokes out clean.

The cheating method:

You can use a box of cornbread muffin mix like Jiffy brand and then kind of ad lib the rest.
I use 1 egg instead of 2, a little less milk about 2/3 cup, only about 1-2 T of sugar (since there is already sugar in the packaged mix). Same or a little less butter. Add the cup of cheddar cheese and the pimento and then you can entirely leave out the flour, corn meal, baking powder, salt, and vegetable oil. It wont look thick but it's not supposed to. Scoop into muffin tin and bake 18-20 minutes. This recipe makes about 12 muffins, the original recipe makes more.


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