BUTTERMILK CORN BREAD MUFFINS

“Mind your own biscuits and life will be gravy.”

Here I go again.  Trying to use another one of those vanilla puddings that someone gifted us.  What if I throw in a box of that pudding into some corn bread muffins?  Yes, I’m on a corn bread kick because my husband like cornbread.  Good enough reason.

INGREDIENTS:

1/2 cup butter, melted

1/3 cup sugar

2 eggs

1 cup buttermilk

1/4 t baking soda

1 cup cornmeal

1 cup self rising flour, if using regular flour, increase baking soda to 1/2 t

1 box instant vanilla pudding

1/2 t salt

DISTRUCTIONS:

Preheat oven to 375 degrees and line a muffin tin with papers.

Combine the melted butter with the sugar.  Beat in the eggs.  So far, pretty darn easy.

Add the baking soda.  Add the buttermilk, stirring it in slowly.

Stir in the dry ingredients.  At this point the recipe said to pour the batter into the prepared muffin tin.  Well, the pudding made the batter rather thick, or unpourable, so I scooped it into the muffin papers using a small ice cream scoop.

Bake for about 20 to 25 minutes.  This thicker batter went to 25 minutes.  Judge the doneness by the tops.  They should start to brown.

Yes, I’m coming to the conclusion that you can add a box of instant pudding to just about any baked goodie.  But I wouldn’t buy it just for that purpose.  Yes, I have two more boxes of that stuff to use up.  Help!

Loveya – The Grandma

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Grandma Pat View All →

Artist, African hand drum student, yoga neophyte, and Grandmother of 22 or so grandchildren. I enjoy cooking and writing. I value good friends and quiet times for reading.

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