Peerless Cornbread Muffins
From
Breakfast Book
Cookbook
Page 63
Cuisine: North American
Course: Breakfast/Brunch
Reviews
1 reviews,
average rating 5.0 / 5
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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.