What’s better than a warm bowl of chili on a cool autumn evening? Is it any wonder that this time of year always brings on chili cook-offs, contests, and delicious, hearty goodness wherever you go? While nothing beats a good chili in the fall, that chili just isn’t complete without one thing. Cornbread!
We’re no stranger to cornbread here at the Honeyville blog. From Yellow Cake Cornbread, Cast Iron Corn Pone, or even our over-the-top Jalapeno Cheese Cornbread, we’ve created (and enjoyed) just about every type of cornbread recipe you’ve heard of. So you can imagine my excitement when I came across this autumn classic, Maple Cornbread Muffins! I mean, what two fall tastes go better together than cornbread and maple? Honestly, do you really think I could pass this one up without sharing it with you. Prepare your palate for a fall-time flavor explosion! It’s Maple Cornbread Muffins time!
Yields: 12 muffins
Preheat oven to 400 degrees.
In a large bowl, combine flour, corn meal, baking powder, and salt, and whisk together.
In a medium bowl, add milk, egg, maple syrup, and butter, and mix until combined.
Pour wet ingredients in with dry ingredients and mix until a smooth batter forms.
For this recipe, we’ll be using the muffin tray found in our USA Pan 6 piece set.
Fill each muffin cup about 3/4 full with batter.
Bake at 400 degrees for 20 minutes.
Remove, and allow to cool on a wire rack before serving.
These muffins are the perfect addition to any chili or fall soup. The sweet taste of maple is the perfect companion to the rich corn taste we love so much. The muffins bake up light and fluffy, and are great slathered up with some soft butter. This is what fall is suppose to taste like, and one bite of these muffins will have you dreaming of cool evenings and changing leaves.
Fall is about chili, but chili is nothing without awesome cornbread, like these delicious muffins!