I was making taco soup the other day and realized the soup would be even better if I had some delicious cornbread to go with it. I was already preparing the soup so I had to find a recipe that would be pretty fast to throw together. While searching I stumbled upon this great recipe at allrecipes.com. I read a few of the reviews and made all of the changes that one reviewer suggested (many thanks to that person). This recipe turned out so well that my husband requested I make it again a few days later. Here’s the recipe. I hope you enjoy it!
Prep: 10 minutes
Cook: 15 minutes in muffin pan
Ingredients:
- 1 cup all-purpose flour
- 1 cup yellow cornmeal
- 1/2 cup white sugar
- 1 1/2 tsp salt
- 3 1/2 tsp baking powder
- 1 egg
- 1 cup milk
- 1/2 cup vegetable oil
- 1/2 tsp vanilla
Directions:
Preheat your oven to 400F. Lightly grease your muffin pan. In a large bowl combine flour, cornmeal, sugar, salt and baking powder. Stir in egg, milk, vegetable oil, and vanilla. Pour batter into pan. Bake for about 15 minutes.
Yields: 12 muffins
The Newly Wedded Wife 