My son is scheduled for surgery soon, so we’ve been staying in as much as possible. Seems that everyone on this side of the country is battling some kind of flu/virus/cold, and we need to keep him healthy. As a result, we’ve been going to the store less, and making do with what we have. (Which is a great way to save money and something we should be doing more of anyway!)
So, when I threw together Chili last night using leftover steak in place of the usual ground beef, I knew I needed an accompaniment. I had one egg left–not enough for my usual cornbread recipe, so I improvised upon a couple different recipes until I came up with this slightly sweet and crumbly corn muffin recipe. Great for crumbling into a big bowl of hearty chili! It’s denser than my usual cakey cornbread, so if you want it more cakey then crumbly, add another egg.
Homestead Corn Muffins makes 18-24 muffins
- Preheat oven to 350*. Line a muffin tin with liners.
- Add lemon juice and milk to bowl and allow to sit for 10 minutes.
- Mix dry ingredients in medium bowl.
- Add milk mixture, oil, and egg. Combine until well combined.
- Pour muffin liners 2/3 full with batter.
- Bake 15-20 minutes, or until browned and knife poked into the center of muffin comes out clean.
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