Does anyone else remember Chi-Chi’s Mexican restaurant? We used to eat there after church whenever our mom and dad would take us out (because we couldn’t afford it on our own in those days). It was also a great date-night destination back in the day! We loved their warm chips and salsa, but my favorite thing was the sweet cornbread-like stuff they served as a side dish. This is as close as I can get to that memory, and our family enjoys them very often.
My group doesn’t typically like regular cornbread. It’s always been just too dry, and perhaps the real reason is that they are used to it a bit sweet like this recipe.
and bake at 400 degrees for 20 minutes or so or until barely golden brown and no longer doughy in the center.
- ½ c. Butter
- ⅔ c. Sugar
- ¼ c. Honey
- 2 Eggs
- ½ tsp. Salt
- 1½ c. Flour
- ¾ c. Cornmeal
- ½ tsp. Baking powder
- ½ c. Milk
- 1 c. Creamed corn (or just plain corn)
- Preheat the oven to 400 degrees.
- Mix the butter, sugar, and honey together well.
- Add in the eggs and salt, and mix well.
- In a small bowl, mix the flour, cornmeal, and baking powder until combined.
- Add the dry ingredients to the first mixture.
- Gently stir in the milk and creamed corn.
- Spoon the batter into buttered muffin cups.
- Bake for 20 minutes or until barely golden brown and no longer doughy in the center.
*Based on Cornbread Muffins from allrecipes.com