Cornbread Muffins

This is in keeping with my recipes from my former restaurant in Harrisonburg many, many years ago.  It was a critical success but I think the food was a little too foreign for such a small town.  This is the cornbread recipe (obviously) that went out with every plate.

What you Need:


3 ½ c. Flour

1 ¾ c. Cornmeal

5 TB. Sugar

4 TB. Baking Powder

1tsp. Salt



3 ½ c. Milk

12 TB. Melted Butter (1 ½ sticks)

2 Eggs


What You Do:

Mix the dry ingredients

Mix the wet ingredients

Mix the wet into the dry – well.

Scoop into Muffin Pan

Bake at 350°°for 30 min.


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