Wednesday, November 13, 2013
When we go out, we talk and laugh, and most of all, eat! So there was no one happier than I was when they served us cornbread muffins. OMG. Cornbread is just about my favorite thing in the world. It was buttery, warm, and filled with delicious corn taste. I couldn't get over it and I might have eaten more than my fair share.
One of the best parts about being with family? They let you eat as much as you want and never question it! Ha! So when I wanted to make soup last weekend, I made chowder that I knew would pair perfectly with some cornbread. I have tried a few "copycat" Famous Dave's cornbread recipes before but this was the real deal - perfectly delicious and moist! It might have been my dinner with a side of chowder, but I know you won't tell!
Cornbread Muffins (adapted from Eat Cake for Dinner)
Serves: 12 (12 muffins)
1 3/4 cup cornmeal
1 1/2 cup flour
2 teaspoons baking powder
1/4 teaspoon baking soda
3/4 cup sugar
1/4 cup butter, melted
1/2 teaspoon vanilla extract
3/4 cup milk (I use skim)
1/4 cup buttermilk
1/3 cup vegetable oil
4 tablespoons honey
Preheat the oven to 400 degrees F. Grease a muffin tin or place paper liners in each muffin cup. In a large bowl, whisk together cornmeal, flour, baking powder, and baking soda. Set aside. In a separate bowl, beat sugar, eggs, butter, and vanilla until fluffy. Pour into the cornmeal mixture and add milk, buttermilk, vegetable oil, and honey. Stir until just combined.
Fill each muffin cup evenly (each cup will be almost full). Bake for 20-22 minutes until golden brown and a toothpick inserted into the center comes out clean. Serve immediately or store in an airtight container for up to 5 days.
Until the next time my oven is on...
Welcome! I'm Dani (aka the Growing Foodie), just a girl balancing her career and passion for all things edible in NYC. I hope you'll join me in my adventures in life, through food. (Click for More)
Powered by Blogger.