I seriously cannot believe that Thanksgiving is THIS WEEK. Weren't we just in summer? All of 2014 has flown by, but this fall feels like a blur! Still, I am really excited for Thanksgiving - it's my favorite holiday, and I'm determined to savor it even though Christmas is edging in and Amazon is already offering Black Friday sales(?!?!).
What's your carb situation at Thanksgiving? I'm all about fluffy dinner rolls, but two carbs are better than one, so this year I tried out these cornbread muffins from my girl Erika. No surprise coming from her, but these. are. amazing. A little sweet, a little smoky, and tender as can be. Cornbread perfection!
Happy Thanksgiving y'all! xo
Maple Bacon Cornbread Muffins (just barely adapted from Southern Souffle)
yields 12 muffins
you'll need:
1 cup yellow cornmeal
3/4 cup AP flour
1/2 cup granulated sugar
1 tablespoon baking powder
3/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
dash of cayenne pepper
2 eggs, lightly beaten
3/4 cup whole milk
1/4 cup plain Greek yogurt
3 tablespoons canola oil
1/2 cup bacon, cooked and chopped
2 tablespoons maple syrup
Preheat oven to 350 degrees F. Butter and flour a muffin tin and set aside.
In a medium bowl, mix cornmeal, flour, sugar, baking powder, salt, pepper, and cayenne. In another medium bowl, whisk eggs, milk, yogurt, and oil. Add the wet ingredients to the dry and stir until just combined. Fold in the bacon and maple syrup.
Use a 1/4 measuring cup to scoop batter into the muffin tins, filling to about 2/3 full. Bake for 20-25 minutes, or until a toothpick comes out clean. Allow to cool in tin for a few minutes. Best served warm!
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