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Cheddar cheese cornbread with broccoli florets baked right inside!! Oh how nice! Have it on the side of some warm and hearty chili or with some slow roasted turkey with gravy and mashed potatoes. Yum!
Making cornbread muffins with sour cream keeps them moist and adds a slightly different tangy taste to the cakes and are best served warm.
Sour Cream Cornbread Muffins: makes 12 muffins
(adapted from Land O'Lakes Recipe)
3 tablespoons of granulated sugar
1/2 cup of Cabot Sour Cream
1/2 cup of Milk
2/3 cup of Kenyon Mill Cornmeal
1 1/2 teaspoon of baking powder
1/2 teaspoon of salt
1/4 teaspoon of baking soda
1/2 cup of shredded Atwell's Gold Cheese - or Sharp Cheddar
12 Broccoli Florets
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Directions:
Preheat the oven to 425*f. In a large mixing bowl cream together the the butter and sugar beating at medium speed. Slowly add one egg at t time afer the following is fully incorporated. Stir in sour cream and milk. Once combined add all remaining ingredients.
Grease the muffin tins with butter and dust with flour. Spoon into the each tin about a quarter inch of cornbread batter. Place a broccoli floret standing upright into the batter and top with more batter to cover the top of the broccoli. Top with a sprinkling of cheese and bake for 15 to 18 minutes or until the tops are golden brown and the muffin center is full cooked.
I love this idea- thank you for posting the recipe. The broccoli florets look pretty cute tucked in there :-) Our farm family owners appreciate the Cabot mention!
ReplyDelete~Jacquelyn