When you are ready to have them on those busy weeknights you can thaw them out quickly and reheat them in your oven or microwave. We like to drizzle melted butter or melted honey butter over the top of them before serving.
Mom's Corn Bread Muffins Recipe
1 cup corn meal
1 cup all purpose flour
1 teaspoon salt
3 teaspoons baking powder
2 tablespoons granulated sugar
2 large eggs, well beaten
3 tablespoons vegetable oil
1 1/2 cups milk
Preheat oven to 350 degrees F. When I bake these I bake them in paper muffin cup liners because I like to freeze them for later use. If you are not using liners, you will want to spray your muffin pan lightly with some nonstick cooking spray.
In a large mixing bowl sift together the corn meal, all purpose flour, salt and the baking powder until well blended. In another large mixing bowl beat together the granulated sugar, large eggs, vegetable oil and the milk until well combined. The batter will be a little lumpy.
Spoon batter into muffin tin filling the cups 2/3 of the way full. They will expand during the baking process a little bit. If you want really tall muffins, fill them 3/4 of the way full. Place baking pan into a preheated hot oven and bake for 10 to 12 minutes or until done. Remove and let muffins cool on a wire rack.
If serving them immediately let them sit for 3 to 4 minutes before serving. If you are going to freeze some of them, let them cool completely and then place them into a plastic freezer container, label and freeze.
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