Cornbread Muffins

I believe that fall is the season for cornbread! I love cornbread with so many different dishes. I serve it with my amazing hominy chili and my vegetarian pozole. I bake my cornbread in this old-fashioned cast iron cornbread mold and they come out in the shape of corncobs! Everyone calls them “cornbread crack” because you can’t just eat one. They really are addictive.

Castiron Cornbread Mold

I developed my recipe years ago after trial and error. My recipe is straightforward and simple, but you could add cheddar cheese, jalapeños or corn — the options really are endless.

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Cornbread Muffins
Yields 12
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  1. 1 stick of unsalted butter, softened
  2. 2/3 cup of sugar
  3. 2 eggs
  4. 1 cup buttermilk
  5. 1/2 teaspoon baking soda
  6. 1 cup of yellow cornmeal
  7. 1 cup all-purpose flour
  8. 1/2 teaspoon of salt
  1. Preheat oven to 375 degrees.
  2. Line muffin tins with papers and grease top of pan to prevent any overflow from sticking.
  3. Cream softened butter with sugar in a mixing bowl. Lightly beat eggs and incorporate into sugar mixture.
  4. Mix the baking soda with buttermilk. Combine flour, cornmeal and salt. Alternating, add both wet and dry mixtures to the sugar mixture. Mix until just a few lumps remain in batter.
  5. Using an ice cream scoop, scoop one large scoop into each prepared muffin cup.
  6. Bake for 20 minutes or just until an inserted toothpick will come out clean. Do not over bake — this is what will make cornbread dry and not good. If you have a cast-iron cornbread mold, spray with cooking spray and cook for 10-11 minutes per batch.
Shaun Myrick

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