I am dying for fall to get there.
I even made chili the other night to bring on the fall weather.
And with the chili I whipped up these easy corn bread muffins.
This recipe is loosely based on the muffins my mom made for us when I was growing up. And when I taste them I instantly think of homework, chilly school nights, and “bouquets of sharpened pencils” (name that movie).
They are super satisfying, cheap and yummy. And we always top them with a little honey.
They are like little naturally sweetened cornmeal cupcakes.
The perfect accompaniment for soups and stews.
Sweet Corn Bread Muffins
original recipe of the thedomesticlady.com
Makes 6-7 muffins
- 1 Jiffy Bread corn bread mix
- 1/2 cup apple sauce (or an individual 4 oz cup seen above)
- 1 egg
- 1/2 cup frozen corn (I used fire roasted frozen corn sold at Aldi and Trader Joes)
- 6-7 cupcake or muffin liners
Preheat oven to 400ºF.
In a muffin tin, place the liners in the wells of the pan.
Combine all the ingredients in a small bowl. The batter will be lumpy. Using a spoon or ice cream scoop, fill each liner 3/4 full of batter. Let the batter rest for 5 minutes before baking. Bake at 400ºF for 14-15 minutes. Serve immediately with honey.