what's cooking wednesday - cornbread muffins

Well we are back home from our night away in honour of putting up with each other for the past twelve years. And I promise to tell you all about it, but we have a schedule that needs to be followed and my hands are tied. I will tell you this though, my Mom.... total Rock Star. Seriously! You have no idea how much. Details to follow.

I mentioned that the other night I made a terrific anniversary dinner for us to share with our besties. That night I made cornbread for the first time. Oh sure I've made it from a mix (not easy to find either) before, but never from scratch. Only because cornmeal isn't as easy to find up here as you'd think. And by not easy to find I mean it's not available at the WalMart where I do all my shopping. Lucky for me Grandma Linda had ventured out into the big wide world of Fortinos and picked me up a bag.

As with any other information I need to find, I plopped myself in front of the interweb and googled me up some cornbread recipes. What better to eat with grilled chicken, baked beans and mac & cheese, I ask you?



Cornbread

1 cup cornmeal
1 cup flour
1/2 cup sugar
2 tsp baking powder
1/2 tsp salt
1 egg, beaten
1/4 cup canola oil
1 cup milk

Preheat oven to 400 degrees. Grease or line with muffin liners a muffin pan.

In a large bowl mix together the cornmeal, flour, sugar, baking powder and salt. Add oil, egg and milk. Stir gently to combine. Spoon batter into prepared muffin cups.

Bake for 15 - 20 minutes or until toothpick inserted in muffins comes out clean. Makes 12 muffins.

Recipe Notes: I found this recipe on allrecipes.com, a site I love for the simple reason, they have reviews. So whenever I'm looking for a recipe I try to pick one with a high rating that also has a fair number of reviews. A quick scan of them lets me know of any adjustments that could or shoudl be made to the recipe. Like, for example, many suggested that this recipe lent itself easily to add ins, like jalapeño and cheddar. Both of which I added to one batch. About 6 or so jarred jalapeno rings that I diced and a cup or so of shredded cheddar. The other suggestion I read multiple times was to add some sour cream when mixing in the wet ingredients. That I did as well and it really made them moist. I just added in a hearty spoonful using a regular old spoon from the drawer. This recipe had a lot going for it; quick, easy, few ingredients and BONUS Abby will eat them.




What is What's Cooking Wednesday and how can I play?

What's cooking Wednesday was born out of a desire to get out of that what's for dinner rut. Playing is easy, on Wednesday post a recipe that has been tried and tested by you and then pop over here and add your name to the Mr. Linky. When entering your name also add the name of the recipe in brackets and make sure you link to your What's Cooking Wednesday post and not just your blog's front page. And don't forget to link back here, the home of What's Cooking Wednesday.

So for example I would write Shan (Speedy Chicken Stir Fry) in the name section. For the URL section I would post this: http://shanrev.blogspot.com/2007/10/whats-cooking-wednesday-speedy-chicken.html

I'll let you in on a little secret. Much to Kaffy's chagrin, my WCW recipes are almost never made on a Wednesday. So feel free to cook and photograph whenever you have time and join us posting on Wednesday.