It’s that time of year again to start thinking about making chili! We’ve had a nice, long summer full of cold watermelon soup and gazpacho but I think it’s time to start mentally preparing for belly-warming food again once the temperature dips. Last night at my local food co-op, they were doing a demo of a few different kinds of chili and it made me think… I am willing to start considering the prospect of warm soup again so long as I can have a cornbread muffin with it.
Nothing goes better with a big bowl of chili than a warm, homemade cornbread muffin with some butter melting in the middle. This recipe for Honey Cornbread Muffins has made me really happy time and time again.
I like this recipe because of how versatile it is. The slight sweetness that the honey brings still tastes great with chili and soup as I mentioned, but you can also enjoy the muffins as more of a sweet treat.
I would recommend heating one up and spreading it with some apple butter while nibbling on blueberries! I know, kind of specific, but still.
What will you need?
1 cup cornmeal
1 cup all-purpose flour
1/2 cup sugar
1 tsp baking powder
1 tsp salt
1 cup milk (probably shouldn’t use skim)
1/2 stick butter, melted
1/3 cup honey
1 tsp vanilla extract
How do you make it?
Preheat your oven to 400 degrees.
In a large bowl, combine the dry ingredients and set to the side. In a medium bowl, whisk together the wet ingredients until completely smooth and pour into the large bowl with the dry ingredients. Stir together.
Get your 12-count muffin tin and line with paper liners. Fill each cup about 3/4 with batter since it will rise in the oven slightly.
Bake for 13-15 minutes, peaking in the oven every once in a while to check on the progress. If there is leftover batter (which there probably will be enough for 4-6 more), just bake another batch! Be sure to fill the muffin cups that don’t have batter in them with water to avoid damaging the pan.
Can you wait long enough for them to cool down?!