I think cornmeal is one of the best ingredients around. It’s versatile and hearty and is equally good in sweet and savory applications. These muffins are published in the “breakfast” section of the cookbook, but I think they’d be great with chili. They’re easy to make and not too sweet. I used a buckwheat honey and medium ground cornmeal, and they were delicious warm out of the oven.
I don’t know what I like best with the muffins. They’re pretty delicious plain and the sweet corn flavor really springs forward. But drizzled with a bit of honey or salty butter is pretty great too. Larry likes them with apple butter, but my preference might be the chili honey butter I quickly whipped up – it’s just honey, butter and cayenne pepper whirled together in a food processor. I found that I like this butter better with a bit of salt added.
To see the other entries from this week’s Baked Sunday Mornings head on over to Baked Sunday Mornings. And the recipe can be found here.
- Honey Corn Muffins (Baked Explorations, p. 41)
- Chili Honey Butter (Tangy Tart Hot & Sweet)
Chili butter! Ingenious….I agree these were the best corn muffins outside of a mix.
honey chili butter sounds pretty good! glad you liked them :)
These were great with chili! I considered making honey butter too, but love the idea of a chili butter.
Mmmm… made these tonight, served plain with a bowl of chili. Delicious! Nice and moist. I ran out of all-purpose flour(!) so substituted wheat flour. They looked a bit odd, but tasted wonderful warm.