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Here at the Food on Fridays carnival, any post remotely related to food is welcome. Recipes are enjoyed, but you can just share about your favorite VBS snack, describe hummus as if you’ve been assigned that as a sensory-focused creative writing prompt, or tell us a childhood dietary mishap (I, for example, ate too many Bugles one time, threw up, and never touched them again).In other words, the Food on Fridays parameters are not at all narrow. I think of it as a virtual pitch-in where everyone brings something to share; even if the content of one item is unrelated to the rest, we sample it all anyway and have a great time.When your Food on Fridays contribution is ready, just grab the broccoli button (the big one above or the new smaller option at the bottom) to paste at the top of your post and join us through Mr. Linky.Here’s a Mr. Linky tutorial:
Write up a post, publish, then return here and click on Mr. Linky below. A screen will pop up where you can type in your blog name and paste in the url to your own Food on Fridays post (give us the exact link to your Food on Fridays page, not just the link to your blog).You can also visit other people’s posts by clicking on Mr. Linky and then clicking participants’ names–you should be taken straight to their posts.
Food on Fridays Participants
- Cooking during Stolen Moments (Pork Fried Rice)
- Halala Mama (Cheap Chicken Enchiladas)
- My Practically Perfect Life (Handy Sandwich Pouch)
- Stretch Mark Mama (Strawberry Rhubarb Pie)
- Hoosier Homemade (Homemade Corn Dogs)
- Meanwhile, Back at the Ranch… (Crockpot Lasagna)
- Frugal Antics of a Harried Homemaker (French Toast Casserole)
- Newlyweds! (Chocolate Zucchini Cake)
- Cook with Sara (Frosty Coffee Pie)
- Feels Like Home (Chicken Salad)
- It’s Frugal Being Green (Food Matters: A Review)
- Scraps and Snippets (First Harvest)
Food on Fridays with AnnWednesday night I made soup and wanted a muffin to go along with it. The kids suggested cornbread muffins, but I lost my favorite cornbread muffin recipe a few years ago and have never found one I like as much.An Internet search turned up a few promising options, and my Twitter friends made some suggestions for substitutions. I didn’t have sour cream, for example, and someone suggested plain yogurt, which I had just purchased. For buttermilk, someone suggested making sour milk with a bit of vinegar in regular milk.So I made three different recipes and sampled them all, like I did one time for two blueberry muffin recipes.Here are the three recipes hyperlinked to the original source:Featherlight Corn Muffins Sour Cream Cornbread MuffinsPerfectly Moist Corn Muffins
Sour Cream Cornbread Muffins are the six on the left in this photo; Featherlight Corn Muffins are the six on the right.Below is the rack of Perfectly Moist Corn Muffins:
Taste rankings:Sour Cream Cornbread Muffins: #1 choice of The Boy, our youngest. #3 choice for my eldest and myself.Featherlight Corn Muffins: #1 choice of my eldest and myself. #2 choice for The Boy.Perfectly Moist Corn Muffins: #2 choice of my eldest and myself. #3 choice for The Boy.The others liked them all and stated no preference.Although we enjoyed these batches and I did have a preference, none of them was outstanding. Now, keep in mind I was substituting from what the original recipe recommended, so that could be the problem.But I’m still looking for a very simple, fairly moist (not dry or crumbly) cornbread muffin.Do you know where I can find such a recipe?
More Friday Carnivals
Is Food on Fridays not fun enough for you? Not in the mood for food? Check out these other great carnivals!
- Hooked on Houses hosts Hooked on Fridays
- Anne Glamore at My Tiny Kingdom is hosting Flashback Fridays
- The Inspired Room is hosting A Beautiful Life
- Amber at the run-a-muck is hosting Friday Funnies
- Frugal Fridays at Life as Mom
- The Grocery Cart Challenge Recipe Swap
- 7 Quick Takes Friday, hosted by Conversion Diary
- Aloha Friday, hosted by An Island Life
- Favorite Ingredients Friday, hosted by Overwhelmed With Joy
- Fifi’s Fashionable Friday, hosted by Fifi Flowers Design Decor
- Finding Freedom, hosted by Cents to Get Debt Free
- Finer Things Friday, hosted by The Finer Things in Life
- Four Foods On Friday, hosted by Fun, Crafts and Recipes
- Friday Felicities, hosted by beckyperry.us
- Friday Fill-Ins
- Friday Show and Tell, hosted by Canada Girl
- Photo Story Friday, hosted by What Works For Us
- Say It Forward Friday, hosted by 5 Minutes For Mom
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For the most part, I tend to like the pre-packaged corn muffin mixes better than the homemade. Right now I use Jiffy and add about a Tbsp of sugar to the mix, because I married a southerner who likes sweet cornbread. But I used to be able to find a mix in a ‘bag,’ maybe it was Betty Crocker or something like that. Not sure.
Anyway, my recipe is similar to those you listed.
Sweet Cornbread
1 cup all-purpose flour
1 cup cornmeal
1/4 cup sugar
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 whole egg — lightly beaten
1 cup sour cream (or yogurt)
1/3 cup milk
1/4 cup butter — melted
In a large bowl, combine the flour, cornmeal, sugar, baking powder, baking soda and salt. Combine the egg, sour cream, milk and butter; stir into dry ingredients just until moistened. Pour into a greased 8″ square baking dish. Bake at 400 degrees for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm. You can also bake in greased muffin tins for 15-18 minutes. Fill muffin cups 2/3 full.
One that is probably worth trying is this one, which has 1017 reviews and a 5-star rating: http://allrecipes.com/Recipe/Grandmothers-Buttermilk-Cornbread/Detail.aspx
That recipe from allrecipes is the one I use (I usually cut the sugar down a bit) and I really like it! You’d just need to tweak the baking time if you do muffins =)
My youngest son had a State project this year, he did Nebraska and so I made corn muffins for that. They turned out really good.
Thanks for hosting!
~Liz
YUM! I love corn muffins! I’m going to have to try the ones you posted…and I’ll be watching for more. 🙂 We actually really like the plain ole’ Jiffy corn muffin mix here, but my very *favorite* corn muffins are my dad’s jalapeno corn muffins! Not your traditional corn muffin, but oh, so good. Hmm. I may have to add jalapenos to the shopping list!
I am the same way about finding recipes. I search and try them until I find one I really like.
I have a recipe on my site for corn muffins…it’s the one we always use. Look under quick breads.
This just makes me want some butter, and you can’t beat that.
I miss you, Ann.
Oh, you all are so good to me–it seems that a second cornbread muffin bake-off may be in order, as I continue the search.
Many thanks to all visitors for comments and participation in Food in Fridays! I love popping around and checking out the creative dishes and stories.
I just finished the main part of VBS week. We have an evening program, then I’m going to sleep for three days. I will try to post reflections on VBS…
Have a great weekend!
Cornbread
1 Box Jiffy Cornbread Mix
1 Can Cream Style Corn
1/2 Stick of Butter Melted
2 Eggs
approximately 1/4 cup of sour cream (optional)
Mix ingredients together and pour into a square baking pan.
Bake at 375 for about 45 minutes – just check to make sure it doesn’t get too brown.
Let sit – it’s good either slightly warm or cold.
I think adding some corn (frozen, fresh, canned) to whatever recipe makes them muffins more moist and more interesting.