What’s Better than a bowl of hot soup on a cold night? These corn bread muffins on the side!
Here’s how to make them.
See the recipe below for the ingredients.
Preheat oven to 350°
Mix the dry ingredients in a large bowl.
Mix the wet ingredients in a small bowl. Stir to combine and then add to the large bowl.
Mix all ingredients but don’t over mix.
Spray a muffin pan (and 6 spots in a second pan) with cooking spray
With a medium ice cream scoop, fill each cup about 2/3 full.
If you have empty spaces, put a little bit of water in them. Emeril Lagasse says this will help your muffins bake more evenly and I think I read that it’s better for your pans.
Bake for 20-25 minutes.
Top with butter while still warm. (Don’t see the beautiful glow of butter on these muffins? That’s because I hadn’t buttered them yet. Whoops! But trust me, they got their butter. And they didn’t last long! )
And a little more butter to make everything right!
- 1 ½ cups all-purpose flour
- 1 ½ cups whole wheat flour
- ¾ cups sucanat (or sugar)
- 1 cup medium cornmeal
- 2 tablespoons baking powder
- 1½ teaspoons salt
- ½ cup buttermilk
- 1 cup whole milk
- ½ pound unsalted butter, melted and cooled
- 2 extra-large or 3 medium eggs
- *You can use just milk if you don't have buttermilk. This is what I happened to have in the house when I wrote this post.
- Preheat oven to 350°
- Mix dry ingredients in a large bowl.
- In a medium bowl, mix milks, eggs and cooled butter.
- Add to flour mixture.
- Lightly spray a muffin pan and 6 spaces in a second muffin pan.
- Put about 2 TBSP water in the empty spaces.
- Using a medium ice cream scoop, fill each space about ⅔ full.
- Bake on 350° for about 25 minutes.
- Top with butter while still warm.