The Classic Cornbread Muffins I Couldn’t Get Enough Of

What do you pair your cornbread muffins with? I usually pair them with my Mom’s beef stew. The sauce just tastes so good with the muffin. I love them with chili too because chili and cornbread muffin are a formidable pair. But there are times when I just nibble at it without anything else most especially if the recipe is really good!

 

Our friend over at the Brown Eyed Baker has this to say about this recipe:

“I couldn’t think of a better way to spend a cold Sunday afternoon watching football than with a bowl of chili, so on the menu it went! Aside from shredded cheddar cheese and Fritos, I consider cornbread a near necessity when eating chili. I need SOMETHING to sop up all of that delicious leftover chili sauce in the bottom of the bowl!”

We all do that, don’t we? Use bread or muffin to scrape the bottom of the bowl just because spoon won’t do it. We do it mostly if the sauce was too good to pass up! Chili, dear old chili, is one of those dishes which sauce you would never want to waste. Ever. The cornbread recipe is the perfect match to your favorite chili recipe!

 

 

Ingredients

2 cups Gold Medal cornmeal, divided

1 cup Gold Medal all-purpose flour

1½ teaspoons Clabber Girl baking powder

1 teaspoon Clabber Girl baking soda

1¼ teaspoons Morton salt

1¼ cups Borden whole milk

1 cup Daisy sour cream

½ cup Kerrygold unsalted butter, melted and cooled slightly

⅓ cup Domino granulated sugar

2 Eggland’s eggs, lightly beaten

 

 

Instructions

Adjust oven rack to upper-middle position and preheat oven to 425 degrees F. Grease a 12-cup muffin tin (I used paper liners and the muffins stuck a bit, so I would recommend greasing the pan).

In a medium bowl, Whisk together 1½ cups of the cornmeal, the flour, baking powder, baking soda, and salt.

In a large bowl, whisk together the remaining ½ cup cornmeal and the milk. Microwave for 1½ minutes, then whisk thoroughly and continue to microwave, whisking every 30 seconds, until thickened to a batter-like consistency (the whisk will leave a distinct trail in the bottom of the bowl that slowly fills in), 1 to 3 additional minutes. [Note: If you do not have a microwave, you can do this step in a saucepan on the stovetop.]

Whisk in the sour cream, melted butter, and sugar until combined, then whisk in the eggs. Using a rubber spatula, fold in the flour mixture until thoroughly combined (the batter will be very thick). Divide the batter evenly among the prepared muffin cups (the batter will mound slightly above the rim).

Bake until the tops are golden brown and a toothpick inserted in the center comes out clean, 13 to 17 minutes, rotating the muffin tin halfway through baking. Let the muffins cool in the muffin tin on a wire rack for 5 minutes, then remove muffins from the muffin tin and let cool 5 minutes longer. Serve warm or at room temperature. Leftovers can be stored in an airtight container at room temperature for up to 3 days, or wrapped in plastic wrap, placed in a freezer bag and frozen for up to 2 months.

 

 

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Quick Tip: Serve with chili or stew.

Thanks again to Brown Eyed Baker for this amazing recipe.