The Classic Cornbread Muffins I Couldn’t Get Enough Of

There will always be new ones; new ones that will catch our attention. We will get addicted, sometimes even get obsessed, but in the end, we will always abandon that new one and get back to the old one. Fads. Fads are always like that. They will arrive with a bang, but they will also get out with a bang. I think that applies to food too. Lately, there are revamped versions of our favorite recipes. For example, donuts. How many donut flavors does one store offer nowadays? A lot.

But in the end, after tasting all of those new ones, we always come back to the classic flavors. I think that’s the reason why the classic donuts are still being offered because they never truly go out of style.

Why did I start talking about this? Because of this cornbread muffin recipe. Cornbread muffins never really grow old, don’t they? They’re still everyone’s favorite muffin to pair off with ribs and with other tasty meat dishes. I still love eating these as they are, with only a little slab of butter and a little drizzle of honey.

It’s a classic. I don’t think I will ever get tired of its taste. It has established its position long ago in the food hierarchy and it will never move out of it. Classic recipes are the ones that still taste best even after all those years.

Photo and recipe courtesy of the Brown Eyed Baker.

 

USE THE RED NEXT PAGE LINK BELOW FOR THE RECIPE AND INGREDIENTS.

 

Quick Tip: Using coarse-ground or white cornmeal is not recommended.

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