Mrs Jenni's Cornbread Muffins

We have been so blessed over the past few weeks to have friends and family bring us dinners as we've been settling into life as a family of four.  The first person to bring us dinner was our friend Jenni and she brought a great stew with delicious cornbread muffins.  To be honest, I've never been a fan of cornbread and even though Jason loves it I just haven't been able to find a recipe that I like.  But Jason snuck a taste of Jenni's cornbread muffins and told me that I had to taste them because he thought I'd like them.  I'm glad he told me and didn't just keep them all to himself because I loved them!  I knew I had to ask Jenni for the recipe and she graciously agreed to let me share it with you.  Even Charlotte enjoyed them although when she would see a piece of corn she would pick it out but I know some got into her mouth without her noticing!  Thank you Jenni for sharing!

Mrs Jenni's Cornbread Muffins

Makes 24 muffins

2 boxes Jiffy cornbread mix

1 can cream corn

1 cup of shredded cheese (all cheddar or a blend)

Diced onion to taste (maybe 1/3 cup) -- optional, Jenni left it out of ours

Few teaspoons of diced jalapenos -- optional, Jenni left it out of ours

2 eggs

2/3 cup milk

1. Preheat oven to 400.

2. Grease muffin pans or use paper baking cups.

3. Blend ingredients.  Batter will be slightly lumpy.  Let batter rest for 3-4 minutes and then restir before filling cups.

4. Fill muffin cups 1/2 full.

5. Bake 15 - 20 minutes or until golden brown.

Note: These freeze wonderfully and you can pull them out anytime you need them!

Breads!

If you don't have a bread machine I highly recommend that you go and purchase one.  The smell and taste of home baked bread is something that very few things compare to (can you tell I love carbs?!?!).  These are my two favorite, favorite time-tested recipes that always get rave reviews.  I know for sure that the Honey Oatmeal recipe is from my grandmother, Gramme.  I'm not sure if the Italian bread one is also or not.  But regardless, it's great too!

Honey Oatmeal Bread
Makes 2 lb loaf

11 1/2 ounces (or 1 1/4 cup and 3 T) water
3 T Honey
3 1/4 cups Bread Flour
1 c Old Fashioned Oats
2 c Dry Milk
2 T Butter
1 1/2 t Salt
2 1/4 t Active Dry Yeast

1.  Add ingredients to pan in the order they are listed, stopping before you add the butter, salt and yeast.
2. Level ingredients in pan by shaking or tapping on counter.
3. Spoon dry ingredients out to make a well in the center (put the extra in the corners).
4. Cut the butter into four sections and place in the corners of the pan.
5. Put the yeast in the center of the pan.
6. In one corner put the salt.
7. Follow machine instructions to get the outer crust type that you want (I put this on the white bread setting for a 2 pound loaf with a light crust)

Italian Bread
Makes a 2 lb loaf

1 ¼ c. 2 T. water

3 T. oil

4 c. bread flour 

3 T. sugar

3 T. dry milk

1 T. Dried Italian Seasoning

2 t. salt

2 ¼ t. active dry yeast 

1.  Put ingredients in pan in the order they are listed, stopping before adding the salt and yeast.

2. Spoon out a well in the center.  Add the yeast into the well.

3. Add the salt in one corner.

4. Follow machine instructions to get the crust that you want (I put this on the French course for a 2 pound loaf with a light crust).