Cornbread Muffins: Just 6 (And a little Sweet Baby James, too)

I hope you don't break down and buy the little Jiffy mixes that make just six muffins.  I know it's tempting.  But it doesn't take much to keep a little cornmeal on hand.  To say nothing of flour.  Could you make a whole cornbread for one person? Of course  you could!   (In fact, scroll down and I'll give you a link to my own skillet cornbread recipe.) Still: what if you don't want leftover cornbread or you'd like to freeze individual portions?  Then this little recipe is just for you.  Or you and your friend.  Try this:

six cornbread muffins

• 1/2 cup each yellow (or white) cornmeal and white, unbleached flour
• 2 tablespoons white, granulated sugar
• 1 teaspoon baking powder
•  1/4 teaspoon salt
• 1/8 teaspoon fresh ground black pepper
• 2 tablespoons melted butter
• 1/2 cup milk
• 1 egg, beaten
• 1/4 cup grated cheddar cheese
• 1 teaspoon grated or finely minced onion

Preheat oven to 400 degrees Fahrenheit.   Place a  greased  6-muffin tin in the oven to heat for 2-3 minutes.  (Do not use paper liners.)  Half of a 12-muffin tin works, too.

Mix dry ingredients (flours - salt) in a medium bowl. 
In a mixing cup or small bowl, whisk together wet ingredients (butter-onion.)
Pour milk mixture into flour mixture and stir until just well-blended.  Don't over mix.

Remove muffin tin from oven and, holding carefully with mitts or pot  holders, pour or spoon batter, dividing evenly among the six muffin cups.   Bake for about 15 minutes or until muffins are firm, golden, and toothpick inserted at middle comes out clean. Do not overbake.  Serve hot with butter and honey.

Wrap leftovers well and store at room temperature up to 2 days or freeze up to eight weeks.

Want to bake a whole skillet cornbread?  Double the ingredients for the muffins.  Heat a 9-inch cast iron skillet (or similar size Pyrex dish or baking pan) on the stove and melt a teaspoon or two of butter in it; swirl or brush well all over inside of pan.  Pour batter into pan and let cook two minutes or so stove top.  Place in oven and bake about 20 minutes or until golden and toothpick inserted at middle comes out clean.  Do not overbake.

 Have fun cooking and taking care of yourself,
Alyce

P.S.  I have a really big collection of Christmas music, so I limit myself to one new album per year.
 I just bought the new James Taylor Christmas album....love it. (I'm not paid to toot this guy's horn, but he's been a favorite of mine a long time.  I'm so  happy to see him still coming up with new stuff that he obviously enjoys doing. Give it a listen.  Enjoy every moment, friends.)