Hi everyone, it’s Jana from Double the Deliciousness back with you on “Or so she says…” this year. I’m looking forward to sharing more recipes with you in the upcoming months that I hope you’ll love. First up is this recipe for simple Corn Bread Muffins.
I have been pinning soup recipes like crazy lately. Almost every single soup I see I want to try! I blame it on my “I’m-always-cold-and-I-constantly-wear-a-jacket-around-everywhere-and-use-my-husband-as-a-heater-whenever-possible” body! Nothing like a hot bowl of soup to warm you up! I have really had my eye set on this White Bean Pesto Soup featured here a few days ago. It looks amazing & I love me some pesto! And I can’t have soup without some kind of yummy bread to go with it.
These simple Corn Bread Muffins are one of my favorite & are so quick and easy to throw together, they almost always make an appearance with any soup we have. They have just the right amount of sweetness in them and they’re not dry and crumbly like a lot of corn bread can be. They can be eaten plain, with butter or honey, jam or my favorite…maple butter. They make the perfect addition to your favorite soup. And if you’re planning on having soup for the Super Bowl (Go BRONCOS!!! Yes, I’m a Coloradan and a Manning fan!!!) these would make the game (and soup!) even better.
Corn Bread Muffins with Maple Butter
Simple Corn Bread Muffins with Maple Butter (she: Jana)
Ingredients
- For the muffins:
- 1 cup yellow corn meal
- 1 cup flour
- 1/4 cup sugar
- 1 tablespoon baking powder
- 1/4 teaspoon salt
- 1 cup buttermilk
- 1 egg
- 5 tablespoons butter melted
- For the maple butter:
- 1 cup 2 sticks real butter, softened
- 2-3 tablespoons maple syrup pure is best!
- 1/4 teaspoon pumpkin pie spice
Instructions
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For the muffins:
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Preheat oven to 375 degrees. Place 12 liners in muffin tins or coat muffin tin with cooking spray in not using liners.
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Mix dry ingredients in a medium sized mixing bowl. In a separate bowl beat milk and egg together. Add the melted butter and whisk until combined. Pour the milk mixture into the dry ingredients and mix just until combined.
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Scoop batter into liners or muffin tin about 2/3 full. I always use my large cookie scoop...it gets just the right amount.
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Bake in preheated oven for 12-15 minutes or until pale golden brown and a toothpick inserted comes out clean.
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For the maple butter:
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Beat butter in electric mixer until smooth and creamy. Add syrup and spice and mix until well combined.
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Slather onto corn bread muffins and enjoy!
Here’s a few of my favorite soups that would go great with this corn bread:
