Cornbread is one of those sides that is perfect with barbecue, chili, soup, or alone as a snack. This version makes corn muffins and uses a touch of honey so it is not as sweet as what you may find in a restaurant. The buttermilk adds a slight tang, and fresh corn gives a burst of sweetness when you bite. This is one recipe that I make over and over again.
Corn Muffins
A delicious side for chili and soup, or store in the freezer for a quick breakfast or snack.
Ingredients
- 5 Tbsp unsalted butter plus more for pan
- 3/4 cup all purpose flour
- 3/4 cup cornmeal
- 1 & 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup buttermilk* see notes for substitution
- 2 large eggs
- 1 tbsp honey
- 1/2 to 1 cup of corn frozen or cut from the cob
Instructions
- Preheat the oven to 400 degrees. Butter a muffin tin with about 1 tablespoon of melted butter. Melt the rest of the butter and set aside to cool.
- In a bowl, mix together flour, cornmeal, baking powder, baking soda, and salt.
- In a large bowl mix together the buttermilk (*see notes for substitution) and eggs. Add the melted butter.
- Add the flour mixture and stir until just combined. Stir in the honey. Fold in the corn.
- Poor into the pan or muffin tin and bake until just begins to brown and a toothpick comes out clean, about 15-18 minutes. Let cool before serving.
Notes
Double or triple the recipe and freeze and leftovers for easy lunch, snacks, or to serve with chili or soup.
*if you don't have buttermilk on hand, you can get the same effect by adding 1 tablespoon of lemon juice to 1 cup of milk and let it sit for 5 minutes.
