Southern Corn Bread Muffins

These Southern Corn Bread Muffins are delicious and a must have when serving my Dutch Oven Chili. They have the perfect touch of sweet and savory. You've got to get your hand on one (or three) of these!

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When I think about good cornbread, I am looking for a hint of sweetness and a tiny bit of texture to know that the cornmeal is there, but not too grainy. This recipe combines all of my favorite textures and flavors.

I made chili with this recipe for dinner this week, and I'm not going to lie, my chili contained more cornbread than actual chili. I just kept crumbling more on top, and with cheese and fresh jalapeños throughout, it just doesn't get much more flavorful. Check out my Dutch Oven Chili Recipe too!

These cornbread muffins also pair perfectly with my BBQ Pulled Chicken in the Dutch Oven.

Ingredients:

• 1 cup all purpose flour
• 1 cup yellow cornmeal
• 1 teaspoon salt
• 1 tablespoon baking powder
• ½ cup white sugar
• 1 egg
• ¾ cup whole milk
• ⅓ cup unsalted butter, melted
• You will also need a 12 count muffin pan, and 12 muffin liners

How to Make Southern Corn Bread Muffins:

Preheat the oven to 400 degrees.

Dry Ingredients:

In a large bowl, mix together the flour, cornmeal, salt and baking powder. Whisk and set aside.

Wet Ingredients:

In another large bowl, add melted butter and sugar. Whisk together.

Now, add the egg and milk to the butter and sugar mixture. Whisk until well blended.

Pour the wet ingredient mixture into the dry ingredients bowl.

Next, stir with wooden spoon until batter is completely mixed.

Fill the muffin liners a little more than half way. I love using this cookie scooper because I am horrible at filling each evenly and it helps me do it with ease.

Bake the muffins for 15 minutes.

If I am eating these corn muffins by themselves and not on top of my chili, I will 100% be serving them with softened salted butter and honey. YUM!!!

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