My dad made a batch of his wonderful chili this past week and was nice enough to give me a few bowls worth! In honor or the chili I decided I had to have some cornbread to go with it, it just felt right. I have made this recipe many times and it never disappoints. Cornbread: Serves 12
1-1/2C Cornmeal
1/2C Flour
1/4C Butter - melted
1-1/2C Sour Cream (I use Daisy's Light)
2tsp Baking Powder
1TB Sugar
1tsp Salt
1/2tsp Baking Soda
2 Eggs - beaten
Mix all ingredients together and place in a gallon ziplock bag. Either grease a muffin tin or place 12 paper holders into the tin. Cut a 1/4" off of one of the corners of the bag and pipe the mix into the tins creating a nice swirl on top.
Place in a 450° oven for 15-20 minutes. Remove and serve. Store cooled extras in an airtight container.
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WW: 5 Points Plus / serving
Why am I the first commenter on this recipe? OMG! These muffins are awesome! I searched high and low for the perfect recipe. This is it! They are not cakey, they are a true cornbread muffin. Because if I want to bake cornbread cupcakes I would look for the cakey version. I needed to make several dozen cornbread muffins for a chili supper at my daughter's school. SO glad again that I found this recipe. The recipe is easy and quick. And the muffins are not crumbly or dry. I had to prepare them earlier in the day and since the chili supper is in the evening, I did use a pastry brush to brush just a little melted butter over the top so the top would stay moist until later. But Thank You So Much, Jillian~
ReplyDeleteMonica,
ReplyDeleteSo glad you like it!! I can't remember where I got this from, I think I modified it slightly but it has been so long I can't remember. But I always thought it was high above other cornbread recipes!
Enjoy!