Nothing goes better with a delicious bowl of warm chili, than cornbread muffins. Nothing. (In my humble opinion)
In combo with the easy veggie chili, these muffins make a full meal that is super fast and super good. Two very important considerations for me lately, as I enter my 9th month of pregnancy. Serious or complicated cooking is not high on my list of interests right now.
For this recipe, you probably have all ingredients in your kitchen (bonus!). Start to finish, the muffins will take you 10 minutes of prep and 15-20 minutes of cooking time. Done in a flash.
Plenty of variations are also discussed in the reviews (add sour cream, change the sugar to brown sugar, add shredded cheese, etc). But I like them just the way they are, and only add some canned corn. I'm sure the recipe is very forgiving, as it's quite basic, so try your own alternatives and let us know how it goes.
They have a slightly sweet flavor, hold together well, and are both moist and fluffy. Paired with some yogurt butter and your chili, or butter and some honey... divine! Equally good as leftovers, and/or freeze well for future chili batches. Hope you like these as much as we do!
Serve with Easy Veggie Chili
1 cup cornmeal
1 cup all-purpose flour
1/3 cup white sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 egg, beaten
1/4 cup canola oil
1 cup milk
1/4 cup canned/fresh corn kernels (optional)
Preheat oven to 400 degrees F (200 degrees C).
Grease muffin pan or line with paper muffin liners (I use muffin cups to avoid extra clean-up).
In a large bowl, mix together corn meal, flour, sugar, baking powder and salt. Add egg, oil, milk; stir gently to combine. Spoon batter into prepared muffin cups.
Bake at 400 degrees F (200 degrees C) for 15 to 20 minutes, or until a toothpick inserted into a muffin comes out clean.
More cornbread recipes:
- Iron Pan Perfect Cornbread, from Homesick Texan
- Pumpkin Cornbread, from The Recipe Girl
- Southern Buttermilk Cornbread, from Andrea's Recipes