So my man is 34. He's finally catching up to me! Well, not quite. He's not one that is big on being the center of attention. But he knows his woman loves to throw a party so he agreed to a small family gathering in the backyard for a classic BBQ. The skies were blue and the weather was just right. On the menu: Barbecue Chicken - Peas & Pesto Pasta Salad - Spring Salad - Homemade Cornbread Muffins. It doesn't get more traditional American than that!!!
These muffins were delish and of course the first to get gobbled up by the little people. They were the perfect compliment to the sweet BBQ chicken. Mouth watering good, if I do say so myself!
What you'll need...
3 cups all-purpose flour
1 cup sugar
1 cup cornmeal
2 tablespoons baking powder
1 1/2 teaspoons salt
1 1/2 cups milk
1/2 pound unsalted butter, melted and cooled
2 large eggs, room temperature
Preheat the oven to 350 degrees F.
Line 12 muffin tins with paper liners or spray muffin tins with cooking oil.
Using an electric mixer fitted with the paddle attachment, mix the flour, sugar, cornmeal, baking powder, and salt.
In a separate bowl, combine the milk, melted butter, and eggs.
With mixer on the lowest speed, pour the wet ingredients into the dry ingredients and blend until just combined. Finish stirring with a spatula to be sure all the ingredients are completely blended.
Spoon batter to the top of each muffin tin. I like to use a large ice ream scoop so that each muffin is the same size.
Bake for 30 minutes, until the tops start to brown. Test with a toothpick - if it comes out clean the muffins are done.
Cool and remove from pan.
Click here for printable recipe
Be sure to check back this week for the yummy cake I baked for the Birthday Boy and how I decorated the back patio!
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