I found this recipe on Thibeault's Table and it's probably my favorite corn bread recipe. It makes a really tender corn muffin on account of the cake flour. It's best eaten fresh but I've refrigerated it and microwaved it for a few seconds for an almost-fresh result.
Recipe:
1 egg
1/2 c. melted butter
1/4 c. vegetable oil
1 c. milk, warmed
1 c. cake flour
2/3 c. yellow cornmeal
1 Tbsp. baking powder
1/2 tsp. salt
3 Tbsp. sugar*
* The original recipe calls for 3 Tbsp of sugar. I prefer a sweeter corn muffin and would double the sugar.
Instructions:
Preheat oven to 400 degrees. Combine wet ingredients together. Add dry ingredients to the wet mixture and mix just until combined. Batter will be loose. Spoon into paper lined muffin tins. Bake 15-20 minutes.
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