Breakfast Book
Peerless Cornbread Muffins
Page 63
Cuisine: North American | Course Type: Breakfast/Brunch
(1 review)
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Recipe Reviews
Cooksbakesbooks from Lincoln, NE
These are SO light, with a crisp top. The recipe makes 12 very small muffins, just enough for a meal for four, really. I just used regular Quaker brand cornmeal, and I did cut the butter in half, and they were still incredibly rich, and had a great corn flavor. I put the batter together in 10 minutes, and we had muffins 1/2 hour later. We had them with honey, and the flavors together were TRULY outstanding.
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