cornmeal muffins.

As promised, cornmeal muffins! They're equally delicious with stew or for breakfast. I don't have a particular trick for cornmeal muffins and pretty much follow the recipe on the back of the bag of Purity cornmeal. Here it is, just in case you need it:

3/4 cup cornmeal
1 1/4 cups milk
1 cup all-purpose flour
1/3 cup granulated sugar
1 tbsp. baking powder
1/2 tsp. salt
1 egg
1/4 cup vegetable oil (you can substitute apple sauce)

Combine cornmeal and milk. Let stand ten minutes. (That step is important because it helps the cornmeal to soften so that they don't end up with an overly gritty texture.) Combine flour, sugar, baking powder and salt in large bowl. Add egg and oil to cornmeal mixture. Mix well. Add to dry ingredients, stirring until just combined. Fill greased muffin cupps 2/3 full. Bake at 400°F (200°C) for 15 to 20 minutes. Yields 12 muffins.

I've often added things like grated cheddar cheese and diced jalapeños to the mixture with delicious results. You could also add actual kernels of corn for a more authentic taste.

I think that cornmeal muffins are best enjoyed warm and with butter!