Cornbread was something my mother "whipped" up, especially with soups and chili, and watching her blend the ingredients was mesmerizing. I had that memory as I started pulling ingredients out of the pantry and refrigerator to make my muffins. I also decided to try out a smaller version of the pie maker I had bought last Fall, thanks to my generous sister who gave me a gift certificate to King Arthur Flour Catalogue. I didn't have to heat up the oven and in addition to making pies, this appliance does muffins and cupcakes!
Smoked Cheddar & Chive Cornbread Muffins
1 1/2 cups all purpose flour
1 cup cornmeal
2 T granulated sugar
1 T baking powder
1 tsp. kosher salt
1/4 cup (1/2 stick) unsalted butter, melted
2 large eggs
1 1/4 cups buttermilk
1/3 cup sour cream
1 cup grated smoked cheddar
1/4 cup T fresh chives or 1 T dried
Preheat oven 400F-degrees. Lightly spray muffin pan with baking spray.
In a large bowl, measure all the dry ingredients and whisk together to combine. Make a "well" in the center of the dry ingredients and add the melted butter, eggs and sour cream. Use a spatula to mix with the dry ingredients. Slowly add the buttermilk, continuing to stir to combine. Finally, fold in the grated smoked cheddar and the chives.
I use a scoop to divide the batter in the muffin tin. This recipe will make easily 12 muffins or, in my case using the "Babycakes," it made 18. Bake muffins for 18-20 minutes or until a toothpick comes out clean. It actually only took 6 minutes to bake the muffins in the Babycake.
The muffins come out golden brown and so moist. The unique flavor of the smoked cheddar elevates the taste and the chives are an added bonus.
Whether you're just thinking about your Super Bowl party or you're overwhelmed with snow, these muffin are sure to please your family and friends. Enjoy!