The more I think of it, the more I like it.

I made a comment earlier this week and signed it, “One who celebrates the under-celebrated” and I’ve been thinking about that ever since. I like it so much I’ll use it again. So, in celebration of the under-celebrated, I would like to put a recipe for cornbread on my blog today.

Cornbread is not the staple in Canada it is in the Southern U.S. Cornbread is more of a once in awhile thing around here. Very few restaurants make it in these parts, but most Canadians I know like it. Anyway, growing up on an American compound I saw lots of people from the Southern US eating this at least once a day. Sometimes they would eat the left overs for breakfast covered in milk, like cereal. My friend Melanie was from Louisianna and my mom was (and still is) good friends with her Mom. Melanie called my Mom “Miss Audrey”. Teehee. So cute. It’s a southern thing, I guess. I stuck with the old Happy Days version of Mrs. Watkins because I’m from Canada.

Mrs. Watkins made cornbread all the time and she’d bake it in a cast iron skillet. I watched her make the corn bread and she didn’t have to use measuring cups or anything. She knew the measurements just by looking at it. Amazing.

I should have asked her for her recipe, but, I never even thought of it. Mind you, how much of a recipe would it have been for me? About a hand full of flour, two shakes of salt, milk, uh… I don’t think I could have whipped it up the way she did it.

So, instead today I made the cornbread muffins using the recipe on the back of the Purity Cornmeal package. Not very Martha Stewart of me, is it? I had a feeling if I used her recipe I’d need buttermilk and I just don’t have any hanging around the house.

Cornmeal Muffins
3/4 cup of cornmeal
1-1/4 cup of milk
1 cup of all-purpose flour
1/3 cup of granulated sugar
1 TBSP of baking powder
1/3 cup of granulated sugar
1/2 tsp of salt
1 egg
1/4 cup of vegetable oil

To be continued after the jump…

Combine cornmeal and milk. Let stand for 10 minutes. Combine the flour, sugar, bakcing powder and salt in large bowl. Add egg and oil to cornmeal mixture. Mix well. Add to dry ingredients, stirring just until combined. Fill greased muffin cups 2/3 full. Bake at 400 degree F for 15 to 20 minutes. Makes 12 muffins. ***And it really does make 12! Look!

I love the silicone muffing trays I bought at the Kitchen Stock. The muffins just pop out – no problem. Also, there’s no need for paper liners. Ewww…I hate paper liners for muffins. However, for cupcakes, decorative paper liners are very acceptable – is that picky or petty? You decide.

Serve the muffins with some butter and some chili. Now that’s some good eatin’.

This entry was posted in General.


  1. Terri B says:

    Hi Carole: Canadians may not live on cornmeal but my family (pioneers in southern Alberta) made Johnny Cake, it is cornmeal batter baked like a cake. Sooo good hot from the oven with butter, pancake syrup or Rogers syrup. We now use the recipe from the Purity Cornmeal pack as well, as it is much lighter than our grandmother’s recipe was/is. I plan on making the muffins for my grandchildren now.

    Enjoy everyone!

  2. Teagle says:

    I like to add chopped bacon and onion (fried up first) to wet ingredients. Heaven in a muffin cup!

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