Sweet Cornbread Muffins

You have to have cornbread to go with Ham and Bean Soup or even Chili and I really like the sweeter versions better than the traditional cornbread you eat in the south. I didn't even like cornbread until I had these. These are pretty sweet and I usually cut back a little on the sugar and sometimes I add a little bit of maple flavoring too.
If you don't want to take the time to make the muffins just pour it into a 9 x 13 pan.


Sweet Cornbread Muffins

1 cup yellow cornmeal 2 cups flour 1 Tbsp baking powder 1/2 tsp salt 1 1/2 cup sugar ( I like to use half white / half brown) Note: These are plenty sweet. You can reduce the amount of sugar if you like. 4 eggs, separated 1 cup milk 3/4 cup melted butter 1 tsp vanilla Directions: Combine first 5 ingredients. Beat together egg yolks, milk, butter and vanilla. Stir into dry ingredients. Beat egg whites until stiff. Fold into rest of ingredients. Pour into greased 9 x 13" pan or muffin pans. Bake at 350 for 25 minutes.  Bake muffins approx 20 minutes.

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