Cornbread. It's one of my most favorite things, right up there with nectarines, pizza, green grapes, and beer. Oh, and sriracha, definitely sriracha.
Given my penchant for all things spicy, you'd think I'd want my cornbread loaded with jalenpenos. But actually, this cornbread is perfect as it is. What I love most about these is how you can really taste the cornmeal, and they're not too oily or greasy (kind of surprising, given the amount of butter I put in these puppies). And, eating the muffin top, that's the funnest part.
I brought these cornbread muffins to a BBQ, but if you want to make them more breakfasty, you could let the muffins cool slightly and then pipe apricot or raspberry preserves into the center.
Barefoot Contessa's Cornbread Muffins
Makes 12 very, very large muffins
- 3 cups all-purpose flour
- 1 cup sugar
- 1 cup medium cornmeal
- 2 tablespoons baking powder
- 1 1/2 teaspoons salt
- 1 1/2 cups whole milk
- 1/2 pound unsalted butter, melted and cooled
- 2 extra-large eggs
Preheat the oven to 350 degrees F.
Line 12 muffin cups with paper liners. In the bowl of an electric mixer fitted with a paddle attachment, mix the flour, sugar, cornmeal, baking powder, and salt. In a separate bowl, combine the milk, melted butter, and eggs. With the mixer on the lowest speed, pour the wet ingredients into the dry ones and stir until they are just blended. Spoon the batter into the paper liners, filling each one to the top. Bake for 30 minutes, until the tops are crisp and a toothpick comes out clean. Cool slightly and remove from the pan.