Now that fall has flung (:)) I have been craving chili.   So last weekend, I took my time, made a day out of doing things around the house and put some chili on the stove.  I let it simmer and after smelling it all day, I couldn’t wait to dollop on some sour cream and add a sprinkle of cheese and dive in.  Does anybody know why chili and cornbread are a natural combination?  Me neither, but regardless, I was happy to try out another recipe from the Baked Explorations book.

I have a friend who puts Cheetos in his chili and another who eats cinnamon rolls with chili!

What is your favorite chili accompaniment?  

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Honey Corn Muffins

by Mercedes Porter

Keywords: bake breakfast side snack muffin

Ingredients

• 2 eggs
• 1 cup buttermilk
• 1/4 cup honey
• 1/4 cup unsalted butter, melted and cooled
• 1 1/4 cup yellow cornmeal
• 3/4 cup flour
• 1 Tbsp baking powder
• 1/4 cup packed brown sugar
• 2 Tbsp sugar
• 1 tsp salt
• butter or honey for serving

Instructions

Preheat oven to 400 degrees. Line muffin pan with paper liners.

In a medium bowl, whisk eggs. Add buttermilk, honey, and melted butter and whisk to combine.

In a large bowl, combine cornmeal, flour, baking powder, sugars and salt. Pour the wet ingredients into the dry ingredients and fold to combine until incorporated.

Fill each muffin cup 3/4 full.

Bake 12-15 minutes or until toothpick inserted into center comes out clean.

Serve with butter or honey.

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whisk eggs

add buttermilk, honey and melted butter and combine

combine dry ingredients

add wet ingredients to the dry ingredients and fold to combine

fill muffin cups 3/4 full and bake

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