All this talk of soup has got me thinking about other hot, steamy things.
Not those kind of hot, steamy things. I mean the kind of hot, steamy things you eat out of a bowl.
You know… oatmeal, stew, noodles and especially CHILI.
And once I start craving chili I can’t get it off my mind so I either have to rush to the grocery store for ground meat, beans and tomatoes or I have to go to Wendy’s. Yes, that’s right, I’m a BIG fan of Wendy’s chili. It was part of my childhood… eventually I figured out I didn’t just like the chicken nuggets or Jr. Bacon Cheeseburger (which I do still like by the way). I can’t be sure when but on one visit I tried the chili and that was it… I was hooked for life. I order it with onions no cheese. But sometimes cheese when I’m feeling…. cheesy(?) Well, you know… sometimes. Aside from when we had Wendy’s chili…. there was always one thing that was always served at my house growing up when chili was on the menu for dinner. It’s on my husbands’ parents’ menu when chili is served and it’s on our family’s menu now when chili is served.
You guessed it. CORNBREAD.
Now I’ll just come right out and say that if you don’t like your cornbread on the sweet side…. these are just not for you. Sure you can adjust the sweetness by adding less or no sugar (which is fine!) but there’s still honey in them and I’m not sure what would happen if you took out the sugar and the honey. Maybe they would still bake up just fine but I cannot assure you of that.
They’re worth a try if you’re on the fence about the whole sweet/ not sweet cornbread thing. But I get it if you’re not. I suppose we can still be friends and all. Just do me a favor and make them anyhow… you know, for the people in your life who know how cornbread should really be enjoyed. Ahem. I mean… for the people who don’t like it the wrong way. Ahem. I mean… never mind.
Can we still be friends??!
I can assure you that I myself will not be taking out the sugar or honey anytime soon when I make these deletable little bites.
I like ’em sweet and that’s a preference that is not going to change like chicken nuggets to chili! 😉
I’d love to know if you try these and what you think! Tag me @galmeetsfood if you snap a photo and post it somewhere or another. GAH! ♥
How do you like your cornbread??
- 1 cup yellow cornmeal
- 1 cup flour
- ⅓ cup sugar (or less if you prefer)
- 1 TBSP baking powder
- 1 tsp kosher salt
- ¼ tsp baking soda
- 1 cup low-fat milk (tested with 1%)
- 2 large eggs
- 3 TBSP butter, melted
- 3 TBSP vegetable oil (tested with canola)
- 3 TBSP honey
- Special Equipment: Mini Muffin baking pan
- Preheat your oven to 400°F.
- Add the cornmeal, flour, sugar, baking powder, salt and baking soda to a large mixing bowl. Whisk well to combine.
- In a 2 cup liquid measuring cup (or a small bowl), add the milk, eggs, melted butter and vegetable oil. Make a well in the middle of the dry ingredients and pour the wet ingredients into the bowl. Drizzle in the 3 TBSP of honey (use the same tablespoon measurer as you did for the oil and the honey will slide out easily!) Whisk the wet ingredients into the dry until just combined but do NOT over mix!
- Spray each of the cups of your mini muffin baking pan with cooking spray. Scoop the batter out by tablespoons into each of the mini muffins cups. Bake for 8-10 minutes or until a toothpick comes out just clean. Remove the pan from the oven and let the muffins sit in the pan for a minute or two. Use a small rubber scraper to loosen the muffins from the pan and transfer them to a wire rack to continue cooling.
- You can serve them warm or let them cool completely and store them in an airtight container for up to three days (or maybe 4??... mine have never lasted so long!) Enjoy!