Monday, May 17, 2010

Perfect Cornbread Muffins

Admittedly, I'm kind of a sucker for cornbread. I discovered it only a few years ago when it came with our dinner from Boston Market. I know, not exactly the greatest cornbread around, but it got me hooked. From there I'd buy convenience cornbread, but it never seemed to be all that I thought it could be so I decided it was time to find a recipe that encompassed what I thought was the perfect cornbread. It needed to be slightly sweet, moist, but not so moist it was sticky, and a nice crumbly texture.

Of course, I found that recipe in America's Test Kitchen's Corn Muffins.

1 comment:

Lo said...

I love a good corn muffin.

I grew up eating corn bread cooked in a cast iron skillet, topped with butter, and drizzled with maple syrup. Seriously good stuff -- though I've since learned to appreciate them in more savory applications. They're my absolute FAVORITE accompaniment for chili in the winter, and they make a pretty good side for barbequed chicken & greens in the summer!

What's your favorite way to serve them?