goes with chili or bbq

Cornbread Muffins

makes 24 muffins

INGREDIENTS:

3 cups pre-cooked yellow corn meal

1 1/2 cups corn starch

1/2 cup sugar

3 tbsp baking powder

1 tsp salt

6 eggs

4 cups whole milk
2 sticks (1 cup or 226g) unsalted butter, melted

METHOD:

1. Preheat oven to 400F (200 C). Grease muffin tins with a non-stick cooking spray and sprinkle a little corn meal in each one. Set aside.

2. In a large mixing bowl, whisk together corn meal, corn starch, sugar, baking powder and salt. Add eggs, milk and melted butter. Mix well.

3. Fill muffin tins with batter and bake for 18-20 minutes or until a skewer inserted comes out clean. Rotate pans halfway through baking. Run a thin spatula or knife around the edges of each muffin to loosen and serve warm with butter or honey.

4. Toppings or fillings (optional) can be added to the batter before baking:

- corn kernels

- ham and cheddar

- jalapeno and Monterey Jack