I guess this doesn’t really constitute a dinner, but I love cornbread and corn muffins, which are great alongside all kinds of foods or by themselves.
A lot of people think cornbread is required with chili; my chili recipe is at the end of this old WFD. That’s probably not what I’m cooking tonight, but who knows?
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Basic Cornbread / Corn Muffins
This is the good old recipe from the back of the cornmeal box. Makes an 8-inch square pan or about 9 muffins.
1 cup all purpose flour
1 cup yellow cornmeal
¼ cup sugar
1 tablespoon baking powder
1 teaspoon salt
1 cup milk
1 large egg, lightly beaten
1/3 cup vegetable oil
Preheat oven to 400°. Lightly grease pan or line muffin cups with paper liners. Combine dry ingredients in large bowl. Mix milk, eggs and oil in another bowl. Add liquid mixture to dry ingredients and stir just until blended.
Divide batter evenly among muffin cups (or pour into greased pan). Bake until golden and tester inserted into center comes out clean, about 15-20 minutes for muffins and 20-25 minutes for a pan. Cool on rack.
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Corn Muffins with Sour Cream and Green Onions
From Bon Appétit – 12 muffins
1 cup all purpose flour
1 cup yellow cornmeal
¼ cup sugar
2 teaspoons baking powder
1 teaspoon seasoned salt
½ teaspoon baking soda
½ teaspoon freshly ground black pepper
1 cup sour cream
2 large eggs
¼ cup (½ stick) butter, melted, cooled
1½ cups frozen corn kernels, thawed, drained
1 cup chopped green onions
My usual supermarket just started carrying sour cream in this packaging; have you seen it? The 8-oz tub isn’t nearly a cup, and the leftover 40% of the 16-oz tub often gets moldy before I use it up. I’ll see how this lasts.
Preheat oven to 425°. Line twelve 1/3-cup muffin cups with paper liners. Combine first 7 ingredients in large bowl. Whisk sour cream, eggs and melted butter in another bowl. Add sour cream mixture to dry ingredients and stir just until moistened. Do not overmix. Fold in corn kernels and green onions. This is a heavy dense batter.
Divide batter evenly among muffin cups. Bake until golden and tester inserted into center of muffin comes out clean, about 20 minutes. Cool on rack.
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Please consider sharing some of your good recipes with us in a future WFD; message ninkasi23 if you can. What’s for dinner at your place?
Note on the numbering: ninkasi23 labeled last week 10.50 but we had lost count a few weeks earlier; this is really week 50.