Last night I made homemade honey cornbread muffins from scratch to go along with my pumpkin chili!
I basically followed this awesome recipe from the Neely's, but there are a few things I've learned that always make sure my cornbread turns out PERFECT...
- Don't mix by hand! When you do it by hand, the mixture gets thick and dense, and it cooks like a brick. Cornbread is heavy by nature, but it should have some lightness and air to it. The best thing to do is use an electric stand mixer, on the lowest setting, and let it mix for about 3-5 minutes depending on how much you're making. When it's ready, the batter will be soft and fluffy. It almost looks like whipped yogurt if you've ever had that.
- Don't put it in the oven right away! Pour the batter into the cups and let them sit for about 10 minutes, room temperature.
- I use one cup of skim milk, and then a splash of heavy cream
- For a little spicy touch, mix a small can of diced green chilis into the batter (drain the can first). I usually make these when I'm having cream-based soups (like bacon cheddar or cheddar and beer).