Cornbread is to chili like what peanut butter is to jelly. In my eyes, you can’t have one without the other.
So after making a nice big pot of smokey butternut squash quinoa chili, it was only natural that I create the perfect cornbread to accompany it.
I’m not kidding when I say these are perfect either. The texture is soft and moist with a delicate crumb and the sweetness from the honey paired with the buttery flavor is simply irresistible.
Did you notice that I sneaked a few corn kernels inside of each one too? I grew up eating cornbread like that and I’m permanently addicted. It’s SO GOOD.
However my mom used Jiffy mix and preservative-laden canned cream corn which is the EXACT opposite of what’s going on up in mi casa. In her defense, she was a single working mom in the midst of the start of the “boxed convenience food” rage so I can’t really blame her. But now that we all know better, how about we enjoy some healthy, made-from-scratch corn muffins?
I promise they’re just as easy to make as the boxed kind too! Two bowls, a measuring cup and a side of love is all you need. :)
Most traditional homemade cornbread recipes are made with a mix of all-purpose flour and cornmeal but I used one of my favorite gluten-free flours (brown rice) because I find the flavor and texture to be somewhat similar to AP, but the nutritional benefits are at least a thousand times better.
If you haven’t tried baking with brown rice flour yet, you need to get it on it! Gluten-free or not, it’s good stuff. Plus it makes for one seriously delicious cornbread muffin.
Alright friends, I’m off to make dinner and sit down for a new episode of Homeland. Last week’s was BANANAS and I can’t wait to see what’s next!
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Yield: 12 muffins
Ingredients
1 cup brown rice flour
1 cup cornmeal*
1 teaspoon salt
1 tablespoon baking powder
2 eggs
1/2 cup honey
1/2 cup butter (I used Earth Balance), melted and cooled
1 cup milk (I used unsweetened almond milk)
1 cup corn kernels, fresh or frozen**
Instructions
Notes
*Make sure to use finely ground cornmeal
**If using frozen kernels, rinse them with warm water before adding to the bowl.
2.6 http://www.makingthymeforhealth.com/2014/11/10/honey-cornbread-muffins/