Easy and yummy cornbread or cornbread muffins

While we are often developing new recipes for breakfast at the Martin Hill Inn.  We rely on some time tested gems, such as this Cornbread Recipe, to come out of the oven perfectly every time.  Good for a full sheet of cornbread or as Cornbread Muffins, this basic recipe will become a favorite in your house.

What I like most about this version is the perfect balance between cornmeal and flour that gives enough cornmeal flavor while the flour holds the bread together.  Choosing vegetable oil over melted butter (you can use either) increases the moisture content in the cornbread preventing the too often dry-crumbly cornbread of bad memories.

Like most muffins, quick breads and pancakes, this recipe can be prepared ahead in two bowls, combined in the morning and, voila, you have beautiful cornbread in just 35-40 minutes on a Saturday morning.   Better yet, if there are any leftovers, weekday breakfasts are covered.

If you decide to stay here at the Inn, we are likely to pair the Cornbread with Baked Cheddar Omelets with Hot Salsa!  I hope you enjoy this recipe and do contact the Martin Hill Inn if you have any questions.

Cornbread or Cornbread Muffins
Yield: 9×13 pan or 2 dozen muffins

2 1/2 cups all purpose flour
1 1/2 cups yellow cornmeal
1/3 cup sugar
2 Tbs baking powder
3/4 tsp salt
2 eggs, well beaten
2 cups milk
2/3 cup vegetable oil or melted butter, cooled slightly

Grease a 9×13 baking pan or 2 muffin pans.  Preheat the oven to 375 degrees (or 425 degrees if you are making muffins).  Put the oven rack in the upper part of the oven.

In a large bowl, combine flour, cornmeal, sugar, baking powder, and salt.  In another bowl, beat the eggs and then beat in the milk and vegetable oil (or melted butter).  You can stop at this point if you have used vegetable oil, put the wet ingredients in the fridge and start again in the morning.

Add the wet ingredients to the flour mixture, stirring to combine, but leaving lumps in the batter.  Pour the batter into the prepared pan or muffin tins.

Bake at 375 degrees for 30 minutes for the pan of cornbread.  Bake at 425 degrees for 20 minutes for muffins.  When done, a toothpick should come out clean and the top spring back when tapped.