TNT Cornbread buttermilk muffins

[Dina]

My little one and I made these today and they turned out great and very flavorful.

Cornbread Buttermilk Muffins
Makes: 12

1 cup corn meal
1 cup all purpose flour
1/4 + 1 tbsp sugar (add the extra tbsp or more if you like them sweet)
4 tsp baking powder
1/2 tsp salt
2 large eggs
1/4 cup canola or vegetable oil (melted butter will also work well)
1/4 cup defrosted or fresh corn kernels
1/4 cup buttermilk
3/4 cup evaporated milk
optional: 1/2 cup your favorite cheddar cheese and 1 chopped jalapeño pepper

Preheat oven at 450 degrees. Mix all ingredients together only until dry combine with wet ingredients. Grease a 12 muffin pan with shortening or cooking spray. Fill muffin pan cups 3/4 half way. Bake for 16-18 minutes. Serve hot with a spread of butter and a side serving of Chicken Chipotle Tortilla Soup...mmmmmmmmmmmmmmmmmmmmmmmmmmmm!!! Simply the best comfort food for the season.

 

[Katie H]

Sounds wonderful, Dina. The addition of the evaporated milk must make them nice and rich. I love cornbread with "corn" in it, too.

 

[Constance]

Those would also be great with chili, ham'n beans, or fried fish!

 

[Dina]

Yes Katie. The evaporated milk makes them creamier. I'm going to play around with the recipe and add some heavy cream aside from buttermilk and evaporated milk to see what I get. I use all these three liquids in my "killer biscuits" and they are to die for. Should hopefully work with the cornbread.
Constance: I usually do cornbread with chili and sausage and bean casseroles. It's a great combination. Enjoy!

 

[Barb L.]

Thanks for sharing Dina, sounds yummy, a must try !!!

 

[MsAnya]

Wow. These sound sooooo good! I'm going to have to try them out soon!