CORN MUFFIN BITES

“First step, turn off your brain. Second step, do whatever it takes to plate dinner. That’s all it really takes to enjoy ‘Corn Muffin Bites.’ You see, we were having chili for dinner and I was fixing corn muffins as a side. Problem is that I baked them for ten minutes too long and they turned out like blackened muffin-shaped rocks. Not willing to make another batch, I sawed off the exterior, which left yummy bite-sized corn muffins. Disaster turned delicious. Enjoy!”

1 cup Flour

1 cup Corn Meal

4 Tablespoons Sugar

1 Tablespoon Baking Powder

1/2 teaspoon Salt

2 Eggs

1 cup Milk

1/4 cup Vegetable Oil

Preheat oven to 425 degrees.

Stir together the flour, corn meal, sugar, baking powder, and salt.

Mix in the eggs, milk, and vegetable oil, until combined.

Pour the batter equally into a greased muffin tin.

Bake for 25 minutes until burned (or 15 minutes for regular muffins).

Remove from tins (if unburned top with butter).

Cut off burned portion (step unnecessary for unburned muffins).

If once burned, top with butter.

Makes 12 muffins.

Revised Source: “Corn Bread” recipe in Better Homes and Gardens “New Cookbook.’