You know despite my disdain for the winter, there is one thing that I really like about the winter……soup. Lots and lots of soup. When it’s cold out, and you just want to stay home and cuddle up under all the blankies in your entire house, a good ‘ole cup will always bring some cheer.
Oh, and I like hot chocolate. So there ya go. Soup and hot chocolate = bearable winter.
Well, let’s be honest. When I say soup, you gotta have some sidekick bread as well, right? As my oldest daughter would say, “Dip It!” (If only you could hear her excitement. She’s kind of a spaz generally, and the talking thing is no exception!)
We’ve posted a lot of different bread and rolls recipes on here, and then I realized, I still hadn’t posted this favorite cornbread muffin recipe that I discovered through my sis. (My sisters are great, by the way! I put a lot of trust in their opinion of food.) You can whip ’em up really quick and I’ve never had them fail me. These muffins are just a little sweet, but not overbearingly sugary. They are perfectly moist, but not dense or soggy. They are the epitomy of cornbread goodness. They are especially yummy with this Chocolate Chipotle Chili!
As I’ve said in the past, I think it’s the sour cream that does the magic. One of these days, I’m going to go through my recipes and try some Greek yogurt substitutes for the sour cream. What do you think? Does it really work just as well? I’ve just been hesitant and haven’t really hopped on that “healthy” band wagon.
- 2 cups unbleached all-purpose flour
- 1 cup cornmeal
- 1 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 large eggs
- 3/4 cup granulated sugar
- 1/2 cup unsalted butter 1 stick, melted
- 3/4 cup sour cream
- 1/2 cup milk
Preheat oven to 400 degrees F.
Coat a 12-tin muffin pan with nonstick cooking spray.
In a medium bowl whisk together flour, cornmeal, baking powder, baking soda, and salt. Set aside.
In another bowl, whisk together eggs until they turn a light color and are well-combined.
Add sugar to eggs and whisk quickly until thick and well-blended.
Add melted butter to egg mixture in a couple of additions, whisking after each addition to combine well.
Add half of the sour cream and half of the milk to the wet ingredient mixture. Mix to combine. Add remainder milk and sour cream and combine.
Add wet ingredients to dry and stir in gently with a rubber spatula until the batter is moistened and just coming together. Mixture should be evenly moistened, but should look a little lumpy. DO NOT OVERMIX!
Drop spoonfuls of batter into prepared muffin tin (using a big ice cream scoop works well). Do not level or flatten surfaces.
Bake for 16-18 minutes, or until muffins are light golden brown and toothpick inserted into muffin comes out clean.
Let muffins stand for 5 minutes in tin, then remove, and serve warm.
Adapted from: Cook’s Illustrated
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