Sweet Cornbread Muffins

Sweet Cornbread Muffins

1 C. self rising cornmeal

1 C. self rising flour

1 large egg, beaten

1/4 C. vegetable oil

1 T. white sugar

1 T. honey

1 1/4 C. milk

Combine the cornmeal, sugar and flour. Add in the beaten egg, vegetable oil and honey. Combine well. Stir in the milk, you want a fairly thin but not too thin consistency. You may need to add more...I always start with 1 C. and then go from there. Grease your muffin tin and using an ice cream scoop fill muffin cups almost to the top. Bake at 400 degrees for 15-20 minutes or until lightly browned. Serve warm. Makes 10-12 muffins.

Recipe from janet page

Peanut Butter Bars

1/2 C. creamy peanut butter

1 stick butter or margarine

1 C. self rising flour

1 1/2 C. white sugar

2 large eggs

1 T. vanilla extract

Frosting:

1 1/2 C. confectioners sugar

2 T. creamy peanut butter

2 T. milk

1 tsp. vanilla

Put the peanut butter and butter in a saucepan over low heat to melt, do not let it boil, just warm and melt. Remove from heat and stir in the sugar, eggs and vanilla. Add the flour and stir to combine well. Spread evenly into a 13x9" sheet cake pan. Bake at 350 degrees for 25 minutes. Cool completely and frost. 

Frosting: Whisk together all ingredients and spread over bars.

Recipe from janet page