Can you believe just Friday, I was running my air conditioning because the cottage was a tad too warm and here it is just a few days later- Monday and I had to turn on the heater to get rid of the morning chill? I'm quite pleased though. Autumn is my favorite time of the year. I love how the air takes on a crisp smell, the leaves turn a rainbow of colors and you get to wear all kinds of cute scarves and boots. On top of it all, the cooler temps open up a whole other world of cooking- cold weather food! Steaming bowls of soup, savory stews and pipin' hot loaves of bread all make their way out of my kitchen. Food that warms your soul (and your tummy)!

Today's rainy day inspired me to make another batch of mini cornbread muffins. I tinkered with an old Martha Stewart recipe and made some for a party recently and they turned out great but I made the mistake of making them ahead of time so by the time guests arrived, settled in and decided to nosh, the muffins had cooled down substantially. It was a bit of a bummer but it also gave me the idea to pair these bite-sized treats with a dish that stays hot. Since it was grey and wet out today I thought it'd be a good opportunity to pull the ol' slow cooker out and make a batch of Southwest Chili. The mini cornbread muffins tasted amazing dipped in the chili sauce and made a great vessel for sopping up the last few bites. I think I may be making these muffins often this season (maybe with a some diced jalapenos thrown in?). You know what? I bet they'd be great with some Crockpot Chorizo and Lentils! What do you think would be a good match?

Mini Cornbread Muffins

makes 3 dozen


1 cup all-purpose flour
1 cup coarse yellow cornmeal
¼ cup plus 2 tablespoons white sugar
1 ½ teaspoons baking powder
¼ teaspoon baking soda
¼ teaspoon salt
1 cup sour cream
1 large egg, lightly beaten
¼ cup canola oil


1. Preheat oven to 375 degrees F.

2. Lightly grease your mini-muffin tins. I used Pam spray. (Don't skip this step or your mini muffins will stick to the tin.)

3. In a large bowl, mix together your flour, cornmeal, sugar, baking powder, baking soda, and salt.

4. In a small bowl, whisk together your sour cream, egg and oil.

5. Stir sour cream mixture into flour mixture until combined.

6. Fill each muffin tin about three-quarters full.

7. Pop in the oven and bake for about 10-11 minutes. Muffins are done cooking when a toothpick inserted in the center comes out clean.

8. Transfer to a wire rack and allow to cool for 5 minutes. Turn out muffins from tin.

9. Serve with softened butter and your favorite dish.

1 Response
  1. Trish Says:

    Yum! I love the idea of chili and cornbread on a cold autumn's day!

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