It’s winter, which means it is soup and chili season. I also hear there is a big football game coming up soon. If you are making your best pot of chili or only eating soups to warm up from the frigid temps, than this is the best accompaniment to that. This is my go-to cornbread recipe. It’s sweet and moist and just yummy. I know I’m technically not supposed to like sweet cornbread being a good southerner and all, but I having THE BIGGEST sweet tooth in the world and that’s just the way I like it. Sorry. Not sorry.
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RECIPE:
STEP 1: Line a muffin tin with liners or grease with butter or crisco and preheat the oven to 400 degrees.
STEP 2: In a large bowl , whisk together cornmeal, AP flour, baking powder, sugar and salt.
STEP 3: In another bowl, whisk together milk, eggs, butter and honey.
STEP 4: Add wet ingredients to the dry ingredients bowl and stir with a spatula until just combined.
STEP 5: Divide batter among the 12 muffin tins.
STEP 6: Bake for 15 minutes or until toothpick comes out clean and they are golden brown.
It literally couldn’t be easier.
What is your favorite soup recipe??
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