It’s September! Cozy meals are now on the menu and I am so stinkin’ excited. Hearty Chili’s, big pots of soup and stock it’s my favorite kind of food. Along with your chili, you need a little something extra to soak up all that goodness. In comes Snoop Dog’s cornbread muffins. To be honest I ate these warm with some honey on them and it’s really all you need. All I have to say is Snoop Dog knows what he is doing, check out his cookbook!
- 1 Cup All-Purpose Flour
- 2/3 Cups Yellow Cornmeal
- 1 1/2 TSP Baking Powder
- 1/2 TSP Salt
- 1/4 TSP Baking Soda
- 4 TBSP Unsalted Butter, @ room temp
- 1/4 Cup Sugar
- 2 Large Eggs
- 1/2 Cup Whole Milk
- 2/3 Cup Full-Fat Plain Yogurt/ Sour Cream [I used non-fat greek yogurt and they turned out amazing]
Let’s Get Bakin’
Preheat the oven to 425F and line the muffin tins with paper liners or butter them.
In a small bowl combine the flour + cornmeal + baking powder + baking soda + salt
In a larger bowl combine the butter + sugar and beat on medium speed until creamy. Add in the eggs and beat until blended – stir in the milk + sour cream/yogurt.
Slowly add the dry ingredients to the wet ingredients a little at a time. Mix on low or until just combined – the batter should be thick.
Spoon the batter unto the muffin tins about 3/4 full.
Bake for 16-18 minutes, rotating the pan halfway through. They should be golden-brown when done.
Serve warm with chili or honey or with whatever you want. Store in a ziplock bag or in the freezer for a few months.
Made with Love,