Needless to say, it was a lesson learned. After this experience, my husband and I decided to not leave the house unless we have to until the temperatures rise. Currently, I have a big pot of this Three Bean Turkey Chili on the stovetop simmering and these corn muffins are in the oven baking.
How To Make Cornbread Muffins
I don’t know about you, but for me what I serve with my chili is just as important as the chili itself. If I am being honest, I just can’t think of a better accompaniment than these moist cornbread muffins. They are flavored with sharp cheddar, scallions, and fresh corn. With every bite you get a little bit of each of those ingredients making it extra rich and flavorful. The process for making this Savory Cornbread muffin recipe has 3 folds: First, you mix the wet ingredients, melted butter, milk, eggs and honey, in a bowl. Second, you mix the dry ingredients, whole-wheat flour, corn meal, baking powder, and salt and pepper, in another bowl. Finally, you mix them together and add in the flavor agents, corn, scallions and cheddar cheese. Once your corn bread muffin batter is ready, I recommend using an ice cream scoop to fill the muffin tins so that all your muffins will be similar in size and bake evenly. I know a lot of people love Jiffy Cornbread Muffin mix, and believe me, I used to be one of them. However, I promise you, my version here, cornbread from scratch, just as good, if not better. And the best part is that the recipe below includes none of the hard-to-read ingredients in their mixes. You know what goes in there and the process is not much different. So I say, we all have no excuse but to make our own.
How To Make Cornbread Moist
As you can see, making this savory cornbread muffin recipe is not hard, but there is nothing more frustrating than taking the time to make them from scratch just to end up with dry muffins. Here are my 3 tips to make the best moist corn muffins:
About Healthyish: A Cookbook with Seriously Satisfying, Truly Simple, Good-For-You (but not too Good-For-You) Recipes for Real Life
This recipe has been adapted from Healthyish: A Cookbook with Seriously Satisfying, Truly Simple, Good-For-You (but not too Good-For-You) Recipes for Real Life. I did make a few minor changes to the original recipe, like swapping sugar with honey and adding dill into the recipe as garnish. I love this book, as it’s title suggests, it is full of healtyish and do-able recipes with ingredients that are readily available in most well-stocked pantries. I have already made over 5 dishes from the book and they were all very good. As a matter of fact, I’ll be featuring another one next week. The book is coming out on January 9th, 2018 and I cannot recommend it enough if you are looking for creative ways to change up your cooking. This recipe is adapted (with minor changes) from Healthyish, which will come out on January 9th, 2018. A copy of the book was sent to me by the publisher, Abrams, as a part of their Abrams Dinner Party. As always, all opinions listed below are mine.
