My coworkers are amazing. One of my coworkers had a very bad weekend, so I decided to make him some food to bring home, so that he does not have to spend time in order to eat a healthy warm meal. I made him Spring Vegetable Quinoa, Balsamic Chicken and Cornbread Muffins. The New York Jew over here does not know very much about cornbread, but I had the ingredients, so why not? They came out fantastically! It is such a hearty, homey texture that I cannot resist them! I am so excited to bring them to my coworker this afternoon. I hope they help him out! Below is the recipe:
Cornbread Muffins
Ingredients
- 1/2 cup butter
- 2/3 cup white sugar
- 2 eggs
- 1 cup buttermilk
- 1/2 teaspoon baking soda
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1/2 teaspoon salt
Directions
- Preheat oven to 375 degrees F (175 degrees C). Grease a muffin tin
- Melt butter in large skillet. Remove from heat and stir in sugar. Quickly add eggs and beat until well blended. Combine buttermilk with baking soda and stir into mixture in pan. Stir in cornmeal, flour, and salt until well blended and few lumps remain. Pour batter into the prepared muffin tins.
- Bake muffins for 20 minutes, let set for 5 minutes and then pop them out!
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