Wednesday, September 5, 2012

Cornbread Muffins

This past weekend was my cousin's birthday party, and a good opportunity for me to cater to a group of 20 or so people. Most of what I provided is straight from this blog already - Smokin' Scovilles chili, dulce de leche brownies, and homemade pickles are among them. I also made a big batch of buttery and delicious cornbread muffins, because chili is never truly complete without cornbread. And these were, indeed, the perfect compliment to a steaming hot bowl of Smokin' Scovilles, so try them out!

As a quick side note before we get to the recipe, I made a double batch for the purposes of a decent sized crowd, but I'll be posting the recipe for a single batch since that will likely be more practical for most of you.

Recipe adapted from Simple Daily Recipes

Difficulty: Easy
Active Prep Time: 15 minutes
Total Prep Time: About 35 minutes
Special Equipment: Stand mixer (optional), a large freezer bag
Makes: 10 - 12 muffins

  • 1 1/2 cups cornmeal
  • 1/2 cup all purpose flour
  • 1/4 cup (one stick) unsalted butter or bacon fat, melted and cooled
  • 1 1/2 cups sour cream
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 tablespoon sugar (add 1 - 2 extra tablespoons if you prefer your cornbread a little sweeter)
  • 1 teaspoon salt
  • 2 eggs, beaten


1. Preheat the oven to 450F. Butter about a dozen cups in a muffin tray, and set aside.

2. In the bowl of a stand mixer, whisk together the dry ingredients. Add the egg and the melted butter then mix until combined.

3. Scrape the dough into the large freezer bag and squeeze it into the corner of the bag to create a piping mechanism. Cut the corner with the dough open and pipe it into each muffin cup, making little coil shapes in each cup.

4. Place the pan in the oven and bake for 15 - 20 minutes, or until the tops of each muffin have turned a light, golden brown.

5. When they're done, place the muffins on a rack to cool off a little for about 10 minutes, then serve.

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