Corn bread is a great side to serve with BBQ. Make some honey butter to spread on them and it’s even better. This is another recipe from America’s Best BBQ cookbook and the restaurant these delicious muffins come from is Branks BBQ & Catering in Sumner, Washington. They fall apart easily if you don’t let them cool as directed.
You can add chopped jalapeño and whole corn kernels (cooked) to make them even tastier.
Ingredients:
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 1/4 cup sugar
- 4 tsp baking powder
- 1/2 tsp sea salt
- 1 to 1 1/4 cup buttermilk
- 1 large egg at room temperature
- 11 TBS butter, melted and cooled
- Jalapeño (seeded and minced) – optional
- Corn kernels (cooked, I used canned and sweet)
Directions:
Preheat the oven to 375 degrees. Butter 12 muffin cups. Combine all dry ingredients then sift into another bowl. In a separate bowl mix the buttermilk and egg together with a whisk. Whisk in the melted butter. Pour the wet ingredients into the dry and stir just until incorporated, do not over mix. Pour into muffin cups and bake in middle rack for 15 minutes. Cool on a rack for 10 minutes.
