Source: adapted from Martha Stewart about 2017
Cornbread: It’s the beginning of November, and it’s the season for my annual Chili party. Nothing goes better with chili than cornbread. Living abroad, I try to do the chili-fest every year for my family here, because it reminds them of “home”. So, I fire up my 2 large stock pots and make two different types of chili and have a few guests over to celebrate Fall. As I mentioned, chili’s best accompaniment is cornbread. I have to say, between the chili event and Thanksgiving, I’m always searching for the right recipe. Many that I’ve tried are flavorless, dry, thin, too gritty or just greasy.
Somehow this year, the recipe from Martha was excellent! I made two types: 1 in the square pie tin, and the other in the muffin pan. The muffin method was my favorite-so fluffy, so soft, so flavorful. This recipe delivers light, scrumptious muffins, just waiting to be slathered with some home made honey butter.
- 1/2 cup butter
- 1 1/2 cups yellow cornmeal
- 1 cup flour
- 6 TBS sugar
- 1 1/2 tsp baking powder
- 1 tsp salt
- 1/2 tsp baking soda
- 1 cup buttermilk
- 3 large eggs
- In bowl of mixer, mix butter, eggs and buttermilk together until mixed
- Next, combine the dry along with sugar. Pour in mixer in a steady flow and whip until smooth and fluffy
- Now pour in the cornmeal and mix again.
- In a muffin tin, cut your own wrappers (from baking paper in circular form) and fill with a 1 cup, cup.
- Bake for 20 minuteslet cool, serve.
- same instructions apply for an 8″ square tin. Just butter the tin, pour and bake.
Let cool before you cut and serve.