There is an endless debate about cornbread. Southern or northern. Sweet or savory. Cooked in a cast iron pan to create serious crunch or make it more like cake, in a round pan to echo the sentiment.
I choose to sidestep the whole issue.
Give me muffins any day. Crunchy crust, gorgeous steamy yellow interior that’s equally amenable to serving with butter and honey as it is chili or stew.
You are welcome.
(can be doubled!)
- 2 cup all purpose flour
- 1 c stoneground cornmeal
- 1.5 tsp baking powder
- 1 tsp baking soda
- ½ tsp salt
- ½ c sugar
- 2 eggs
- 8 TBS unsalted butter, melted and cooled a bit
- ¾ c yogurt
- ½ c buttermilk
1. Oven to 400, greased muffin tins
2. Whisk dry ingredients together in a large bowl
3. In a second bowl, whisk eggs together for about 30 seconds, until combined and frothy.
4. Add melted butter to eggs in 3 batches, whisking together after each addition.
5. Add in yogurt and buttermilk in 2 batches (half of each), whisking together after each addition.
6. Add wet ingredients to dry ingredients and fold together with spatula until just combined. Don’t overmix!
7. Spoon batter into prepared muffin tins.
8. Bake about 18 minutes, or until top is light gold and a tester comes out clean.
9. Best served warm!