For those of you who like your corn muffins to be sweet, have I got a REC for you!>>>

S

sandi-in-hawaii

Well-known member
Found this at the Cooking Light site. I modified it a bit:

Used 8 oz. yogurt, since the storebrand yogurt I had comes in an 8oz size.

Omitted the milk, since I had more yogurt than was called for.

Used a whole stick of butter, just 'cause I wanted to.

Okay, maybe now it's not so light, but it was plenty sweet, the way I like it!

I mixed up the dry ingredients, and left it in a covered bowl. Makes it easy to whip up a batch in the morning - just add the wet ingredients, scoop into muffin pan and bake.

Sweet Corn Muffins

Adapted from Cooking Light, JANUARY 2007

1 1/2 cups all-purpose flour (about 6 3/4 ounces)

3/4 cup (5 1/4 oz) granulated sugar

1/2 cup (2 1/2 oz) yellow cornmeal

2 teaspoons baking powder

1/4 teaspoon salt

1 cup plain low-fat yogurt

1/2 cup butter, melted

1 large egg, lightly beaten

Preheat oven to 375°.

Combine flour, sugar, cornmeal, baking powder, and salt in a medium bowl, stirring with a whisk. Make a well in center of mixture.

Combine yogurt, melted butter, milk, and egg, stirring with a whisk; add to flour mixture, stirring just until moist.

Place 12 paper muffin cup liners in muffin cups. Divide the batter evenly among cups.

Bake at 375° for 20 minutes or until a wooden pick inserted in center comes out clean. Cool on a wire rack.

Yield: 1 dozen

http://food.cookinglight.com/cooking/recipefinder.dyn?action=displayRecipe&recipe_id=1571484

 
Lol, sugar in cornbread...

My mom and dad wrangled over this their entire marriage. Dad was from the Ozarks and sugar in cornbread was heresy. Mom was raised in Washington state on the Canadian border and thought it was inedible without sugar. Dad didn't think a meal was complete without cornbread, so she made a lot of sugarless cornbread in her lifetime. She ate white bread, mostly homemade. I think in later years she started sneaking a T. of sugar into the cornbread because she thought she had failed as a cook when she turned out the sugarless kind. She's gone now and he makes the sweet Jiffy mix cornbread and likes it just fine, go figure. I make both kinds and always think of my mom and dad when I mix up a batch, sugar or not.

 
AMEN!!! And adding equal or great flour?.....

When I moved to TN and started getting all this sweet cornbread I got sick. And corn light bread - what the heck was that?

And flour - who uses as much or more flour than cornmeal? A pinch of flour is all my grandmother EVER put in her cornbread and there was a pan of fresh cornbread on the table every meal but breakfast.

I have acquired a taste for corn light bread which is more like a dessert in my opinion but I still like my cornbread savory and salty, not sweet and cakey.

 
My parents from Ozarks too.... sugar in cornbread??!!!! NO WAY!

I always liked to break it up and eat it in buttermilk.... mmmmmm.... heaven!

 
Sweet cornbread is preferred here in Hawaii. You Southerners just turn your heads for a sec

I love sweet cornbread. The recipe looks great, Sandi!

 
No sugar??!?! You gotta see the recipe I'm actually trying to duplicate!!!

I've had this recipe forever, and love it, but it uses Bisquick, so I'm trying to find a scratch recipe that duplicates the flavor.

This one's really sweet - might as well get a Duncan Hines yellow cake mix, and throw in a coupla tablespoons of cornmeal! Maybe I should re-name it cornCAKE? (hee hee!)

Here 'tis:

1 1/2 cups butter, melted
3 eggs, beaten
1 1/2 cups milk
3 cups Bisquick
3/4 cup sugar
3/4 teaspoon baking powder
6 tablespoons yellow cornmeal

Preheat oven to 350º. Grease and flour a 9x13" pan.

Combine the melted butter, eggs, and milk in a large bowl and set aside.

Combine the Bisquick, sugar, baking powder and cornmeal in a large bowl. Add the wet ingredients to the dry ingredients, stirring until just combined.

Pour into the prepared pan, and bake at 350º for 35-40 minutes.

ENJOY!

 
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