I had never thought of any other type of bread going as well with soup as just plain ol' normal white/wheat bread. But then a couple of years ago at our small group (Bible study group we meet with once a month), we were planning the following meeting's meal and decided to have chili. Someone mentioned bread -- which I jumped on :) -- and someone else mentioned cornbread. Cornbread? With soup/chili? I have a great cornmeal muffin recipe that I got years ago from my mom, so sure! I'll make cornmeal muffins too.
I grew up with cornmeal muffins as a treat. We would take them fresh from the oven, tear them up into smaller pieces in a bowl, and drizzle them with maple syrup. That's my memory of cornmeal muffins!
But now I've come to really enjoy them with soup -- usually chilis or spicy tortilla-type soups -- smothered in butter. Or plain. But then I can also have one with maple syrup for dessert. :)
Without further ado, here is my mom's recipe! The best part? These should all be basic ingredients you have on hand already. Except maybe the cornmeal -- but I keep a small container on hand specially for these muffins and for homemade pizza...
1 cup cornmeal
1 cup flour
1/4 cup sugar
1 tsp salt
4 tsp baking powder
1 cup milk
4 Tb melted butterStir dry ingredients together. Add the rest. Stir quickly until just moistened. Bake in greased muffin tin (or use paper cups) at 400 degrees for 15-20 minutes, until tops have turned golden brown. Makes 12 muffins.
And I love how this recipe only makes a dozen muffins. Just enough to fill one tin. Of course, it can easily be doubled or more to feed a larger crowd.
Do you like cornmeal muffins/cornbread/johnnycake/whatever you might call it?? :)
Linking up to: