It’s almost Halloween and all over the country the leaves are turning wonderful shades of orange and brown and there’s a chill in the air. But not here in Florida! Everything is decorated with scarecrows and pumpkins but it still feels like the middle of Summer.
Since it’s technically “Fall” all the stores are filled with cute jackets, boots, scarves…..you know, basically everything that I want to wear, but cant. But last week the temperature finally dipped down to a cool 73 degrees (with 93% humidity. Stop laughing!) so I jumped at the chance to make a big pot of chili.
The last time I made chili I was looking through the cabinets and saw a box of corn meal and thought I’d just whip up a quick loaf of cornbread to go with it. The Mister saw me mixing everything together and gave me the impressed raised-eyebrows-of-approval and I felt like I was at the top of my game…
…Until I pulled the pan out of the oven and saw a hard yellow rock where there should have been fluffy, sweet cornbread. I didn’t know what went wrong. I double checked the recipe and it hit me. Dammit! I forgot the baking powder!
So the other day when he asked what was for dinner and I told him chili and cornbread muffins he was a little skeptical. But I had to redeem myself. There’s no way I was going out like that. I must have checked my ingredients at least 5 times to make sure I didn’t forget anything! This time I used a muffin pan for maximum crispiness and when I pulled these little babies out of the oven I knew I could again sleep soundly at night.
*makes 12 muffins
3/4 cup cornmeal
1 1/4 cup flour
1/2 cup sugar
1 tbs baking powder
1 tsp salt
2 tbs honey
3/4 cup whole milk
1 stick butter (melted)
Preheat oven to 350 degrees.
1. Spray muffin pan with nonstick cooking spray.
2. In a large bowl mix together the dry ingredients (cornmeal, baking powder, sugar, and salt).
3. In a separate bowl break up eggs with a whisk. Add in honey and milk.
4. Add the milk mixture and the melted butter to the dry ingredients. Mix until just combined.
5. Spoon batter into muffin pan and bake for 15-20 minutes.