Over the years, I’ve struggled to find a good cornbread muffin recipe. They are usually too bland and too dry. I always say I am going to add more salt or sugar to boost the flavor, but I have never gone back to a recipe. To be honest, my favorite cornbread is from the Trader Joe’s box! For some reason, I have never been able to duplicate the sweet-savory flavor balance, and trust me, I am NOT big on food from a box!
So, I tried Ina Garten’s cornbread muffin recipe from the food network because I was staying at my mother-in-law’s house and needed to quickly whip up some muffins for our New Year’s Day Black-Eyed Peas. Knowing Ina, it was sure to be rich and flavorful, right? Ya, 2 sticks of butter! I also added about a cup of shredded cheddar cheese to the mix, because… why not?
They turned out nice and fluffy, with good flavor. Serve with honey butter (mix 1 stick of butter with 2 Tbs honey) for an added treat.
- 3 cups of flour
- 1 cup of sugar
- 1 cup of cornmeal
- 2 Tbs of baking powder (yes, really!)
- 1½ tsp salt
- 1½ cup milk
- 2 sticks of butter melted and cooled
- 2 large eggs.
- 1 cup of shredded cheddar cheese
- Preheat oven to 350F
- In a large bowl combine all dry ingredients.
- In another bowl, combine all wet ingredients.
- Pour wet mixture into the bowl with the dry ingredients, add cheese, and stir until just combined.
- Spoon into muffin tins ⅔ full.
- Bake 20 minutes, or until lightly golden and the toothpicks comes out clean.
- Let cool slightly before removing from the pan.
