I recently made a Bacon-Watercress Salad from Food Network Magazine that contained a suggestion to serve with cornbread. Well, given that we’re big fans of cornbread, I wasn’t going to turn up my nose at their “expert opinion” and pair it with anything else. I decided to try this recipe featured recently on What’s Cookin’, Chicago?. Jim asked that we skip the add-ins this time, but I think any combination of the ones noted below would be delicious. I also liked this recipe, because it was easily halved and whipped up by hand for a quick weeknight side.
- 6 Tbsp Unsalted Butter, melted
- 1 ½ cups Heavy Whipping Cream
- 2 Large Eggs
- 1 ¾ cups All-purpose Flour
- ¾ cups Coarse Cornmeal
- ½ cup Sugar
- 1 Tbsp Baking Powder
- ¼ tsp Kosher Salt
- 1/4 cup Sweet Corn, frozen
- 1/4 cup Bacon, cooked and crumbled
- 1/4 cup Extra Sharp Cheddar Cheese
- 1 bunch Scallions, sliced thin (green part only)
- Preheat the oven to 350F. Generously grease 24 standard muffin cups or line them with disposable muffin wrappers; set aside.
- Add all the ingredients except the ‘add ins’ into the bowl of a stand mixer fitted with a paddle attachment. Mix at medium speed just until the ingredients are combined and not lumpy. Stir the desired add-ins until combined.
- Using a large-sized scoop, fill the muffin cups about 2/3 full with the batter (one scoop of batter per muffin tin). The batter is enough for 24 muffins. Bake the muffins in the preheated oven for 12 to 15 minute, until lightly brown and the tops spring back with touched.