Cornbread Muffins

These freeze and reheat just fine. I usually save a few to make cornbread stuffing within a couple of days. Just wrap them well in plastic wrap and put them in a freezer bag; they will be best if used within a week or so.

Ingredients:

1 cup all-purpose flour
1 cup yellow cornmeal
3 Tablespoons sugar
1/2 teaspoon salt
1 Tablespoon baking powder
2 eggs
1 cup buttermilk or sour milk *(See note)
1/4 cup cooking oil

1. Preheat the oven to 375 F degrees. Grease a standard twelve-cup muffin tin lightly with butter or shortening.
2. Combine dry ingredients in a mixing bowl.
3. In another bowl combine wet ingredients.
4. Pour wet ingredients into dry ingredients all at once and stir gently until dry ingredients are moistened, but do not over mix. The batter will still be slightly lumpy. Let sit for 2 minutes.
5. Pour batter into tins, filling 2/3 the way full.
6. Bake until lightly golden and toothpick inserted comes out clean, about 20 minutes.
7. Remove from pan and serve!

Makes 12 muffins.

*Note: Sour milk can be substituted if you have no buttermilk on hand. This is actually how I make them, seeing as how buttermilk's shelf life isn't that long, and I always have lemons and milk on hand. In a one cup measuring cup, squeeze 1/2 lemon (or about two tablespoons) and add enough milk to make 1 cup of liquid. Stir gently and let sit for at least 5 minutes.