Who’s ready for Thanksgiving food?? This girl is!! Bring on the tryptophan. In the coming weeks, I’ll be posting a bunch of recipes perfect for bringing to a gathering, or for serving at your own.
When I was younger, I thought Thanksgiving food was pretty standard, but after making recipes over the years, I’ve realized the possibilities are pretty much endless. I mean think about it, there are a million different ways to brine, stuff and season a turkey. You can pretty much go your whole life eating a different tasting turkey each year.
Speaking of turkeys, I’m kind of embarrassed to admit it, but I’ve only made one and while I was in the middle of making it, our power went out. We had to bring it to my in-laws to continue cooking and it was pretty stressful, but I had a great time buttering the skin and topping it with salt and spices. I definitely look forward to cooking more turkeys in the future.
Now, on to our first Thanksgiving food this year… cornbread. It’s such a staple because it can be enjoyed with so many meals – BBQ, chili and turkey day grub to name a few. I’ve enjoyed it in square form, slices and muffins, and it’s always good whether it’s on the drier or fluffier side.
If you end up making them, don’t forget to tag #marinamakeseats!
Buttermilk Cornbread Muffins
Makes 12 muffins
Ingredients
- 3/4 cup of corn meal
- 3/4 cup of flour
- 1/2 cup of sugar
- 1 tablespoon of baking powder
- 1 teaspoon of salt
- 4 tablespoons of butter, melted, plus more for topping
- 1/2 cup of sour cream
- 2 eggs
- 1/2 cup of buttermilk
- 1/2 cup of honey
- 1 cup of sweet corn kernels
Directions
Preheat your oven to 400 degrees. Line a muffin pan with muffin liners.
In a large bowl, mix the corn meal, flour, sugar, baking powder and salt until combined.
In a separate medium bowl, mix the butter, sour cream, eggs, buttermilk, and honey. Mix the dry and wet ingredients until just combined and add the corn kernels, stirring to incorporate.
Using a spoon, fill each muffin liner to the top. Bake for 15 minutes, until golden brown on top and around the edges. Let them cool for five minutes before enjoying.
Marina Makes 