Corn Bread Muffins

What a game this weekend, eh? I didn't really have my heart set on either team winning this year's super bowl - my fall schedule kept me too busy to keep up with football this season. But no matter which team you were rooting for you've gotta admit, it was an entertaining game at least!

I know it's a little late to be posting a game-worthy recipe... the super bowl (and football season) is over, afterall. But, still, I can't quit thinking about that delicious chili my girlfriend Dawn made for game day, and how well these little corn bread muffins went with it.

This recipe is sooo worth making more than just once a year. These savory little muffins are perfect for serving with chili or stew or soup... or anything, for that matter! I'll be the first to admit they are a bit dry, but I think that's what makes them go so well with any bowl of steaming broth. And with just a hint of sugar, this corn bread recipe can easily become a sweet breakfast or dessert... top with a little butter and honey or maple syrup, and enjoy!

Normally, if I'm baking for just Dane and I, I pour all of the batter into a greased pie plate and eat it in pie-like slices, but I find that muffins are perfect for gatherings since everyone can just grab one or two without having to worry about slicing it. One batch makes about 10-12 muffins, depending on how much batter you use for each, so I usually double the recipe if I'm planning to take them somewhere. No one wants to run out, after all!

Corn Bread
a recipe I grew up with

Ingredients
1 cup flour
1 cup cornmeal
2-4 tablespoons sugar (depending on how sweet you want it)
1 tablespoon baking powder
1/2 teaspoon fine salt
2 eggs
1 cup milk
1/4 cup vegetable or canola oil

Directions
1. Preheat oven to 425 F. Grease a pie plate or desired baking pan.
2. In a large bowl, combine the flour, cornmeal, sugar, baking powder and salt. In a separate medium bowl, combine the eggs, milk and oil.
3. Slowly add the liquid mixture to the dry ingredients, and mix until smooth. Pour into prepared baking pan.
4. Bake for 20-25 minutes, or until the top is golden brown and a toothpick inserted near the center comes out clean.