Cornbread is one of those recipes that I seem to have a 1000 recipes for. Some sweeter than others, some super savory, some spicy, and even some with bacon but this recipe will be my go to recipe from here on out.
Sweet or Savory
I grew up with a more savory cornbread and was not really introduced to sweet cornbread until I was in high school and I immediately fell in love, but still went back to a savory cornbread recipe when I would make it. But over the years I find myself going back to the sweeter side of cornbread…and this recipe is the BEST!
A treat from the past
I was looking through one of my grandmothers cookbooks not long ago and one of the cornbread recipes really stood out to me, it heated the milk and some of the cornmeal on the stove to make a thick batter before it being blended in to the flour mixture.
As I was reading the recipe I thought how genius that idea was…it would add another layer of moisture to the cornbread making it so, so good. So to update it a bit I used the microwave, it saved on time. The original recipe called for regular milk, but I used buttermilk as that is what I prefer, and it also called for vegetable oil but I decided to replace some of it with butter (everything is better with butter) and the rest of it with sour cream, just to add another layer of richness and some creaminess to the muffin making them AMAZING!
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It is worth the time
Now I understand that these muffins do take an extra bowl and some extra time to whip together over your more traditional recipe but trust me it is so, so worth it!! I served these with the Steak Chili for The Hubby’s family not too long ago and everyone LOVED them. They are a little sweet and a little savory in each bite…making it the perfect cornbread muffin.
This cornbread is truly the best I have ever had and I hope you will give it a try sometime soon…it is there perfect treat for your next winter soup or chili!