I’m a fan of cornbread. I like it sweet or savory, but always buttery. I like it with any meal, any snack, but particularly with beans.
Last night I made Creamy Bean and Vegetable Soup, adding cooked, crumbled, sweet Italian sausage at the very end. The soup was delicious and hearty without being too heavy. These muffins–slightly sweet, buttery, moist and tender with a bit of crunch on top–were a perfect side.
Sweet Buttermilk Cornbread Muffins
1-1/4 cups all-purpose flour
3/4 cup cornmeal
1/4 cup sugar
1-1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 cup buttermilk
1/4 cup melted, unsalted butter (about 1/2 stick)
1 egg, beaten
Heat oven to 400 degrees. Grease or line with paper 12 medium muffin cups.
Combine dry ingredients. Stir in buttermilk, butter and egg, mixing just until dry ingredients are moistened. Pour batter into prepared muffin cups. Bake 15-20 minutes or until golden brown.
The best part of this recipe? I’ve got leftovers for breakfast!