I am all about eating healthier now that the Holidays are over. But I have to be real about it. I can not going to completely give up sweets, that is just not realistic. It might work for a couple days (if that), but then I will go overboard and eat everything in sight. This goes for more than just sweets, I am an everything in moderation kind of girl. Although sometimes I should probably re-evaluate what “moderation” really means.
In my house we don’t have soup without bread. That is just a rule I have, and since I do the cooking I can enforce it. We also don’t have chili without cornbread. They just go together in my mind, and even when trying to eat better, I won’t sacrifice my bread! This time I made my favorite corn bread recipe into muffins instead of a big “pie”. That way I could have my one corn muffin and be done. Perfect compromise in my mind.
This corn bread is moist and sweet. It makes 12 muffins, or one 9 inch cake pan. It is thick and hearty, like corn bread should be! I used to buy the packets of corn muffin mix, but then I found out how easy it is to make at home. And it is so much better. You could add in jalapenos, corn, bacon, cheese, green onions etc. This is a great stand alone bread, but it would be great to spice up as well.
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