It’s been a pretty quiet week, for the most part, but I am ready for the weekend. Kramer and I started things a bit early with dinner at The Meatball Shop last night, followed by some drinks at home and our good friend, television. Tonight, we’re having some friends over for dinner, and then, on Saturday, it’s the day we’ve been waiting for for the past few months: The Great GoogaMooga! I can’t wait to wander around trying all kinds of food…which, to be honest, is not all that different from how we spend most of our weekends, but we’ve never been to Prospect Park before, if you can believe it, so at least there’s that. I’m especially looking forward to the dirty duck dog from one of my favorite restaurants, Colicchio & Sons. Is anyone else going to be there?
I made these muffins a few weeks ago when we had some friends over, and they are most certainly my favorite cornbread ever. It’s always a bit difficult to make the perfect cornbread – it can go horribly wrong very quickly. The biggest problem I find with cornbread is that it is often too dry and crumbly, but these muffins were perfectly moist and not too sweet, so you can eat them for breakfast with a bit of butter or as a side along with whatever you’re serving for dinner, be it grilled chicken or barbecue. I made mine miniature, but you can make them regular sized, jumbo, or even in a skillet, depending on your preference. There is just a touch of honey and pure maple syrup in these muffins, which I think helped make the crumb stick together in just the right way. Kramer and I popped a few of these in our mouths warm, straight from the oven, and let me tell you – that is how they were meant to be eaten. That’s not to say that they don’t keep well for a few days, though. We kept ’em in an airtight container at room temperature for almost a week, and they remained tasty and delicious the whole time. These are Southern comfort food at its finest, and as grilling season gets underway, there’s nothing better to have in your arsenal than a good cornbread recipe.
Whisk together your dry ingredients.
Beat together the melted butter, buttermilk, eggs, vanilla, maple syrup, and honey, then gradually add in the dry mixture until just moistened.
Divide the batter evenly among your muffin cups and bake at 375 degrees F for 8 minutes or so, until set and slightly golden.
Allow to cool a bit before popping them out of your muffin trays.
- 2 cups all-purpose flour
- 2 cups cornmeal
- 2 tablespoons baking powder
- 1 teaspoon baking soda
- 1½ teaspoons kosher salt
- 2 cups buttermilk
- ⅔ cup unsalted butter, melted and cooled to room temperature
- 4 eggs, room temperature
- 2 tablespoons granulated sugar
- ¼ cup + 2 tablespoons maple syrup
- ¼ cup + 2 tablespoons honey
- 1 teaspoon vanilla extract
- Preheat your oven to 375 degrees F and grease and line your muffin cups – I highly recommend using some kind of muffin liner, as these will easily stick to your pans.
- In a medium sized bowl, combine your flour, cornmeal, baking powder, baking soda, and salt, and set aside. In the bowl of your mixer, beat together your buttermilk and melted and cooled butter. Beat in your eggs, one at a time, until fully beaten, then add in the sugar, maple syrup, honey, and vanilla extract. Gradually add the dry ingredients into the wet ones, and mix until just combined. Divid the batter evenly among your muffin cups, and bake for about 8 minutes for miniature muffins or 10-12 minutes for regular sized muffins.
- The muffins are done when they are set and slightly golden. Don’t overbake them or they will dry out! Remove them from the oven and allow them to cool slightly before popping them out of the muffin tins. Serve warm, with butter, or at room temperature as a side. These will keep well in an airtight container at room temperature for up to 5 days.