Since I made cornbread stuffing one year for thanksgiving, that has now become the item I
HAVE to bring.
Cornbread
Booooorrrinnnng.
It's very simple. Here's the recipe if you want to make some:
1 c Flour
1 c. Cornmeal
1 tbsp. Sugar
1 tsp. Baking Powder
1/2 tsp. Baking Soda
1/4 tsp. Salt
1 1/4 c. Buttermilk
1 Egg
1/4 c. Butter, melted
In a large bowl, whisk together the dry ingredients. In a separate bowl, whisk together the wet ingredients. Pour the wet over the dry and stir together. Grease an 8" pan, pour in batter, and bake at 375° for about 25 minutes.
Soooo... while I waited for that to bake, because I was bored, I decided to try out a recipe I found in a Betty Crocker magazine for Gingerbread Cupcakes. It was well worth it.
Here's what you need:
1/2 c. Sugar
1/2 c. Butter, softened
1/2 c. Molasses
2 Eggs
2 c. Flour
1 tsp. Baking Soda
1/2 tsp. Salt
1 1/2 tsp. Ground Ginger
1/2 tsp. Ground Cinnamon
1/2 tsp. Ground Allspice
3/4 c. Water
And here's how you make them:
1. Preheat oven to 375°, place paper baking cup in 18 regular-size muffin cups.
2. In a large bowl, beat together sugar, butter, molasses, and eggs with an electric mixer. Stir in flour, baking soda, salt, ginger, cinnamon, allspice, and water. Spoon about 1/4 c. of the batter into each muffin cup.
(she could be a spokesmodel for that mixer)
(he likes to help too)
3. Bake 15-18 mins. or until toothpick comes clean. Cool for 5 mins, remove from pan to cooling racks. Cool completely, about 20 mins.
So tasty!
There was a recipe for icing as well, which I didn't get to... I was told (numerous times) by my spokesmodel, that "they would taste better with icing, I wish we had icing." So, if you make them, add some icing. I think they taste fine without any.... you be the judge.