Cozy soups and stews, the kind on repeat this time of year, I often find to be lacking without some sort of accompanying bread to dip or dunk or otherwise scoop up the saucy, soupy goodness with. Chunky vegetable soups with crusty sourdough. Fragrant, spicy curries with naan. Hearty chili with dense, crumbly cornbread. They belong together.
This past weekend, I made a big pot of white bean chili, with a batch of these honey cornbread muffins to serve alongside. Somewhere in the midst of dunking big crumbs of cornbread into the savory chili (and relishing in a certain northeastern team’s loss), I realized that in close to five years of blogging, I’ve yet to share with you a basic cornbread recipe.
Sure, we’ve baked up sweetly-spiced pumpkin cornbread muffins, which are wonderful in the Fall (and I honestly eat year round), but they’re sort of seasonal, right?
These honey cornbread muffins are super basic, in the best possible sense. Simple, flavorful and easily adaptable, they speak to the Jiffy cornbread nostalgia in all of us. The ingredients list is straight forward: cornmeal, flour, sugar, leavening, salt, butter, eggs, and milk. I add a bit of oil to keep things moist (as I do with most of my muffins), and honey for extra flavor. That’s it.
The batter whips up quickly and the resultant muffins come out of the oven golden-hued, with a dense, moist crumb and barely mounded tops. Perfect for dunking or dipping or simply devouring on their own with a pat of warm butter and a drizzle of honey or smear of jam. No tricks up my sleeve this time, just easy, paired down, classic corn muffin perfection.