Jonnycake Muffins or Cornbread
1 (8-oz) package FGHFG Jonnycake mix
¾ tsp baking soda
1¾ tsp baking powder
1 egg at room temperature, beaten
3½ Tbsp unsalted butter, melted and cooled
1¼ cups sour cream (or plain yogurt or buttermilk), at room temperature
3 Tbsp Funks Grove Pure Maple Sirup
1. Preheat oven to 375°F. Grease a muffin tin (or 12-inch cast iron skillet or 8-inch square or round pan if making cornbread, or a 13x9-inch pan if making stuffing).
2. In a large bowl, whisk together the Jonnycake mix, baking soda, and baking powder until well combined. In a separate bowl, whisk together the egg, butter, sour cream, and maple sirup until well combined.
3. Create a well in the dry ingredients and pour in the wet ingredients. Mix until just combined. Spoon the mixture into the prepared tin or pan.
4. Bake for 10 to 15 minutes (20–30 minutes if using a smaller skillet or pan; 15 to 25 minutes if using a 13x9-inch pan), or until lightly golden brown on top, golden brown around the edges, and a toothpick inserted in the center comes out clean. Makes 12 medium muffins.