Deluxe Corn Muffins

Don't skip out on making the honey butter to go along with these great corn muffins...in my opinion that's what make these muffins so good!

Deluxe Corn Muffins
1 cup all-purpose flour
1 cup yellow cornmeal
1/4 cup sugar
2 1/2 tsp baking powder
3/4 tsp salt
1/2 tsp baking soda
1 egg
1 egg yolk
1 1/4 cups buttermilk
1/3 cup canola oil
3/4 cup whole kernel corn

Honey Butter:
1/2 cup butter, softened
2-3 Tbls honey

In a large bowl, combine the first six ingredients. In another bowl, whisk the egg, egg yolk, buttermilk and oil. Stir into dry ingredients just until moistened. Fold in corn. Fill greased muffin cups 3/4's full. Bake at 400 degrees for 18-23 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. In a small bowl, beat butter and honey until blended. Serve with muffins.

TWD: Savory Corn and Pepper Muffins

What a great pairing with ham and beans (or at least that's what I paired the muffins with). I typically prefer my cornbread on the sweet side, click here for my favorite cornbread recipe, however these savory muffins were a nice change. Rebecca of Ezra Pound Cake chose this week's recipe.

Soup and Cornbread

Here are two "must-try" recipes which are great for cool weather! The hubby and I enjoyed them both for dinner last week and I am "archiving" them in my files to make again.

Chicken and white bean soup
3 cups chopped white chicken meat
1 Tbls canola oil
3 carrots, sliced
2 celery stalks, sliced

1 onion, chopped
2 cups water
6 cups reduced-sodium chicken broth
1 (15 oz) can Great Northern beans, rinsed and drained
salt and freshly ground black pepper

Cook chicken until done with your prefered method. (I baked mine and sprinkled some Lemon Pepper seasoning on before baking, which added a little depth of flavor to the soup.) In a stockpot over medium heat, add oil. Saute the carrots, celery, and onion for 8-10 minutes or until vegetables soften. Add water and chicken broth and bring to a boil, stirring to combine. Reduce heat, cover and simmer for 15-20 minutes. Add beans and chicken meat, cook for 5 mintues. If too thick, add broth or water. Season with salt and pepper if desired. Serves 6.
I was impressed with how flavorful the soup was considering it didn't call for a lot of ingredients or seasonings.

Sweet Cornbread (found on my friend Susy's friend Jeni's blog....catch that?!)
1 yellow cake mix
1 box jiffy cornbread

Make both boxes of mix according to their directions and combine. Bake in a 9 x 13 greased pan at 375 degrees for about 40 minutes. (I chose to bake mine as muffins and baked for about 15-18 minutes.) This made about 15 muffins, so I froze what I had leftover.
This might be the way I make cornbread from now on, they were so good!

PS. Happy Birthday, Leslie!