Over the weekend we had what will most likely be out last blast of winter. The chilly, windy weather was the perfect excuse to get out the slow cooker and make a big pot of chili. My husband prefers to eat saltines with his chili, however, I much prefer cornbread. For just the two of us a batch of cornbread is usually too much food, and cornbread is one of those things that just never tastes as good the next day. The perfect answer is to make corn muffins. This recipe can be cut in half to make 6 muffins or made as is for 12 muffins. I really like to put a pickled jalapeño slice on top of each muffin. Not only does it make it look nice, but the piquant flavor enhances the tang of the buttermilk. Plus, I like spicy food. If jalapeños are not your thing leave them off, the corn muffins will still be awesome.
1 cup yellow cornmeal
1 cup all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon kosher salt OR 1/2 teaspoon table salt
1 cup buttermilk
2 large eggs
1/4 cup unsalted butter, melted OR canola oil
12 pickled jalapeño slices, optional
Preheat oven to 400 degrees and put a rack in the center position. Lightly spray a 12 cup muffin tin with non-stick cooking spray.
In a large bowl, whisk together the cornmeal, flour, baking powder, baking soda and salt. In a small bowl or large measuring cup, whisk together the buttermilk, eggs and melted butter (or oil). Add the liquid ingredients to the cornmeal mixture and stir just until combined. The batter will be slightly lumpy. Do not over mix or the muffins will turn out tough. Fill each muffin cup 2/3 full. If using, place a jalapeño slice on top of each muffin. Bake until golden brown, about 18 – 20 minutes.
makes 12 muffins
adapted from ? (I wish I could give credit to the origins of the recipe. I have been making it for more than 5 years and all I have is a hand written copy. I think it might be an Alton Brown recipe but I have searched the web and scoured my AB cookbooks and cannot find a corn muffin recipe attributed to him.)