I started with a recipe from Alice Waters The Art of Simple Food, and made a couple tweaks (because I seemed to recall not loving it from past attempts), and threw it into cupcake tins (because I was in a rush) and the result was DELICIOUS. To me, this is really the classic cornbread. Moist, springy, gritty, and thanks to Castle Valley Mills fresh Stone Ground Cornbread, it had a really great corn flavor. I cannot say enough what a difference I find a freshly ground cornmeal makes. Castle Valley Mills in Doylestown, PA does a great job, as does Oak Grove Plantation in Pittstown.
Anyway, here is the recipe. Next time, I will definitely try it as a bread:
3/4 cup cornmeal
1 cup flour
1/3 cup sugar
1 tablespoon baking powder
3/4 teaspoon salt
1 cup milk
4 tablespoons of butter, melted
1. Preheat oven to 425 degrees and butter 9 muffin tins
2. Mix together dry ingredients (cornmeal, flour, sugar, baking powder, and salt).
3 Beat egg into 1 cup of milk
4. Make a well in dry ingredients, pour milk/egg mixture into well, and mix until thoroughly blended
5. Stir in melted butter
6. Pour into muffin tins and bake for about 12 minutes (until tops are golden and a toothpick comes out clean)