This past Sunday, was a day of firsts. We had the first snowfall, here in Boston, and I lit the first fire of the season in my fireplace. There’s just something about magical about seeing snow trickling down the window and feeling the warmth of the fire that makes me want to throw on the Christmas music and get to baking. And while I refrained from breaking out my Mariah Carey Christmas album; after all, it was football Sunday, I did get to baking.
I decided to bake some cornbread muffins for a quick and delicious breakfast option for the week. And with Halloween just passed, I substituted the sugar for leftover candy corn. (Have you ever looked at the ingredients for candy corn? It’s pretty much just sugar!)
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This cornbread is exactly what I’m looking for when it comes to seriously good cornbread. It’s moist, buttery, and the perfect amount of sweetness. And while it’s absolutely delicious served on it’s own, it’s even better with a small drizzle of honey.
Candy Cornbread Muffins
- 1 2/3 C. All-Purppse Flour
- 1 C. Cornmeal
- 2 tsp. Baking Powder
- 3/4 tsp. Baking Soda
- 3/4 tsp. Kosher Salt
- 1 1/3 C. Whole Milk
- 1/2 C. Unsalted Butter (melted)
- 1 1/2 Tbsp. Honey
- 1 Egg
- 1/2 C. Candy Corn (chopped)
I started the recipe off by chopping up the candy corn into small pieces with a sharp knife. Since the Candy Corn bits will dissolve into the batter, you don’t have to worry about the candy corn being equal in size.
Combine the flour, cornmeal, baking powder, baking soda, and salt in a medium bowl. In a separate bowl, combine milk, butter, honey, and the egg.
Whisk wet ingredients into dry ingredients until fully combined. Fold chopped candy corn into the cake batter. Allow batter to rest overnight in the refrigerator. (The candy corn bits will dissolve completely).
Remove from refrigerator and stir well to incorporate candy corn color throughout the batter.
Place muffin paper liners in a 12-cup muffin tin. Evenly divide the cornbread mixture into the papers.
Bake for 15 minutes or until wooden pick comes out clean. Allow to cool 10 minutes before removing from pan.
Serve warm and enjoy!
Create a delicious Monday!
*For more ideas on how to use your leftover Halloween candy, read last weeks post: “4 Creative Ways to Use Leftover Halloween Candy”
And now for your dose of inspiration….
“Stop waiting for Friday. For summer, for someone to fall in love with you, for life.
Happiness is achieved when you stop waiting for it and make the most of the moment you are in now”