Hubby is a flight instructor which means he’s always got a flow of students coming & going. Most are local but sometimes he gets international students. Recently, he had two students from France who were here for six weeks. We gladly took the opportunity to show them some good old Texas / Southern cuisine, which included cornbread. We couldn’t let them leave without trying cornbread because it really is just fabulous. I love love love sweet cornbread.
I already have a go-to cornbread recipe that took me a couple years to find so I didn’t go into this one expecting too much. But not surprisingly, I really enjoyed this recipe. Hubby is anti-corn in this cornbread so I usually make it without but followed the recipe this time and included some fresh corn which adds a bit of extra sweetness. These are perfectly sweet and buttery tasting. I usually like a little extra butter slathered on my cornbread but did without for these. 
The recipe says it yields 2 dozen muffins, but I got 2.5 dozen out of mine.
Head over to Amanda’s blog, Fake Ginger, for the full recipe. Thanks Amanda for a great choice!
{ 2 comments… read them below or add one }
They look delicious! I left the corn out because my husband doesn’t like it but seeing yours make me wish I’d added some to half the batter.
Looks great! I think the corn really makes the muffin. Next to all that butter. And the cream