Butter-Pecan Cornbread Muffins

Are you looking for something to add to your Thanksgiving bread basket? These should work just fine.  These are also heavenly split and add a couple of very thin slices of country ham and serve with your favorite soup.  I could eat these things ice cold!

Butter-Pecan Cornbread Muffins
Makes about 1 1/2 dozen
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1 large egg
1 (8-ounce) container sour cream
1 1/2 cups milk
2 tablespoons honey
1 1/2 cups plain white or yellow cornmeal
1 cup all-pourpose flour
1 tablespoon baking powder
1 teaspoon salt
3 tablespoons butter
1/2 cup chopped pecans
vegetable cooking spray

1.  Preheat oven to 450 degrees F.  Stir together egg and next 3 ingredients in a medium bowl.  Stir together cornmeal and next 3 ingredients in a large bowl; stir in egg mixture until combine.

2.   Melt butter in a small skillet over medium heat.  Stir in pecans, and cook, stirring often, 5 to 7 minutes or until lightly toasted and fragrant.  Remove from heat and let cool 10 minutes.

3.  Meanwhile, heat 2 (12-cup muffin pans in oven 3-5 minutes.

4.  Stir pecans into  cornmeal batter.  Coat hot muffin pans with cooking spray; pour batter into muffin cups, filling 3/4 full.  I use a large ice cream scoop.

5.  Bake at 450 degrees for 13-15 minutes or until golden brown.

6.   Get out of my way because I'm having one now before they ever reach the table.

Cook's Note:  Preheat oven to 450 degrees.  Prepare batter as directed, toasting pecans in a 10-inch cast iron skillet.  Pour batter into cast-iron skillet.  Bake 25-30 minutes or until golden brown.  Now you have a skillet of cornbread!

 

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