Don’t leave me just yet.





I know you. I know what you’re thinking. Specifically you there… who is eating breakfast while reading your screen with glazy eyes and wondering why.the.heck I’ve gone and ruined cornbread. Hush.

By the way, you have milk on your chin.

Same goes for you, with your eyelids drooped halfway because it’s Friday and… well, you just want to get out of work. Is it the happiest hour yet? Let’s start early.

But no. These are not weird. Trust me.

See that little golden brown jacket the muffin below is wearing? That’s a caramelized coating of mixed brown sugar, sharp cheddar and… crunchy cornbread stuff. I think that’s what it’s called. You bowl of chili is begging for one.

Plus, we all know that muffins are just cupcakes without hats.

Cheddar + Brown Sugar Cornbread Muffins

[adapted from my fluffy delicious cornbread]

makes 12 muffins

1 cup whole wheat pastry flour

1 cup finely ground cornmeal

1 tablespoon baking powder

½ teaspoon salt

3 tablespoons brown sugar

1/4 cup creamed corn

1/2 cup butter, melted

1/2 cup milk

1/3 cup heavy cream or half and half

1 egg

1/3 cup freshly & finely grated cheddar cheese

Preheat the oven to 425 degrees F.

Combine flour, cornmeal, sugar, salt and baking powder together and mix with a spoon. Add the egg, corn, heavy cream, melted butter and milk, stirring until smooth. Fold in cheddar cheese. Spray a muffin tin with non-stick spray (or use liners) and using a 1/4 cup measure, spoon batter into each muffin tin. Bake for 15-18 muffins, or until tops are golden and muffins are cooked through. Serve hot with cinnamon or honey butter.

I think the wisest thing you could do would be to spread these muffins with some of this.