Breakfast of Scrambled Eggs and Cornbread


Moe put a request in this morning for cornbread.

Used my vintage Griswold corn stick pan and then the extra batter went into muffin tins.

I made him scrambled eggs with chives and some sauted cherry tomatoes with basil to serve with the corn sticks.


Home Cookin Chapter: Recipes From Thibeault’s Table

Cornbread Muffins
=================
I have a number of cornbread recipes that I make but this is the most tender, melt in your mouth cornbread recipe You can make it in muffin tins, loaf pan or a springform pan.

1 egg
1/2 Cup melted butter
1/4 Cup vegetable oil
1 Cup milk, warmed
1 Cup cake flour
2/3 Cup yellow cornmeal
1 Tablespoon baking powder
1/2 Teaspoon salt
3 Tablespoons sugar

Preheat oven to 400 degrees Beat the egg, melted butter and the oil until well blended. Stir in the milk. In a separate bowl, blend the cake flour with the cornmeal, baking powder, salt and sugar. Add to the egg mixture and stir until just blended. This is a very light, loose batter. Spoon into desired pan and bake until golden. If making muffins this will take 15 to 20 minutes to bake. It will take longer in a loaf pan or a springform pan.

3 Comments Add yours

  1. I haven\’t used my cornbread form in a long time – time to get it out! Moe\’s breakfast looks delicious!!

  2. I promise you..the next time I see that mold..It\’s jumping in my cart!You gave me the nudge:)

  3. Guess what jumped in my cart 7 months later:)?

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s