It is the middle of football season, the leaves are turning beautiful colors, and the weather is on the cooler side. The combination of these things mean two things for me:
- It’s fall, my favorite season
- It is chili season!
I absolutely love making chili. When I moved to Nebraska from the east coast, I discovered the Midwestern tradition of chili being served with cinnamon rolls. This completely confounded me. I could not understand why you would serve an awesome breakfast food with a spicy soup. I have tried it and have to say that they are a great pairing!
With that being said, in my house when chili is on the stove there are not cinnamon rolls in the oven but sweet corn muffins. Growing up my Mom always made these wonderful corn muffins to go along with our chili. They are the perfect compliment to a hot and spicy bowl of chili. I encourage you to be adventurous and try these instead of cinnamon rolls with your chili!
My Mom’s Corn Muffins
Makes 12 muffins
- 1-1/4 cups yellow cornmeal
- 1 cup all-purpose flour
- 1/3 cup packed light brown sugar
- 1/3 cup granulated sugar
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 egg
- 1 cup skim or 1% milk
- ¾ cup canola oil
- Preheat oven to 425°. Spray a 12-cup muffin tin with cooking spray.
- Mix together cornmeal, flour, brown sugar, sugar, baking soda, and salt.
- In a different bowl, mix together milk, egg, and oil.
- Pour milk mixture into the cornmeal mixture and stir until just combined (there will still be lumps but fight the urge to stir them all out).
- Divide batter equally into 12-cup muffin tin.
- Bake muffins for 12-15 minutes or until a toothpick can be inserted in the center and come out clean.
- Allow muffins to cool in tin for 10 minutes before removing.