I found a recipe for Chicken Tortilla Soup that I wanted to try (check back tomorrow for that recipe!) and thought I'd pair it with cornbread. A quick search brought me to this recipe for Buttermilk Cornbread. Lucky me forgot that I even wanted to make this, and dinner time arrived without me noticing. I had already made the soup yesterday, so I debated making the cornbread all together. I decided to improvise and just make it into muffins so it would bake faster. I couldn't be happier with my problem solving skills on this one. Definitely a good call on my part!
These are super easy and come together very quickly!
Preheat oven to 375F. Grease an 8x8 pan, or a muffin pan- it makes 12 muffins.
In a large microwave-safe bowl, melt:
1/2 c butter
Let cool a second, then add:
1/2 c sugar
One at a time, stir in:
2 eggs
Combine and then add to the mix:
1 c buttermilk
1/2 tsp baking soda
Last, mix in:
1 cup cornmeal
1 cup all-purpose flour
1/2 tsp salt
Stir until well combined and few lumps remain, then spread into pan and bake 30-40 minutes, or 20 minutes for muffins. It's done when a toothpick inserted in the center comes out clean.
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