Today is a chilly, rainy day in Holmes County...it's been raining since last evening and shows now signs of letting up. So I wanted to make some nice, rainy-day comfort food. This morning I started a big pot of pinto beans with ham chunks and let it simmer for hours. To go with the beans I made cornbread muffins. Cornbread muffins are a favorite in our house, even with my "Yankee" husband. They go along side most any meal, but especially with soups and chili.
In a mixing bowl :
- Mix 1 c milk, 1/4 c melted and cooled butter (do not substitute), 1 egg, 1 1/4 cup yellow cornmeal, 1 cup flour (can be 1/2 whole wheat), 1/2 cup sugar, 3 teaspoons baking powder, 1/2 teaspoon salt. Preheat oven to 400. Grease pan(s) for 12 muffins. Fill muffin cups 3/4 full. Bake 20-25 minutes. Serve warm. Leftovers can be saved in freezer to add to dressing/stuffing.