Recipe: Sweet and Savory Cornbread Muffins
Soup season is officially here, and we've got the ideal side dish to enjoy with your favorite steaming bowl. This recipe is delicious and easily adapted to be savory or sweet or (our favorite) both! A couple of tablespoons of jalapeño hot sauce in the batter gives the perfect subtle heat and spice to these sweet, soft, cakey muffins. Leave the hot sauce out for a traditional honey sweet corn muffin. Sweet and Savory Cornbread Muffins 1 cup fine yellow cornmeal 1 cup flour 1 teaspoon salt 2 teaspoons baking powder 1 teaspoon baking soda 1/2 cup butter, softened 1/2 cup sugar 2 large eggs 1/4 cup honey 1/2 cup buttermilk 1 cup creamed corn 2 tablespoons jalapeño green hot sauce Directions Preheat oven to 400 degrees and prepare a muffin tin with paper liners or nonstick spray. In a bowl, combine: cornmeal, flour, salt, baking powder, and baking soda. In a separate mixing bowl, cream the butter and sugar together until light and fluffy. Add eggs and honey and whip until creamy. Slowly add in dry ingredients, then stir in buttermilk, creamed corn and hot sauce until just combined. Spoon equal amounts into muffin tins, filling mostly full. Bake for 15-18 minutes, or until a toothpick comes out mostly clean. Serve warm with butter, honey and your favorite soup.