You’d think that since I am an aspiring amateur chef and food blogger that my husband and I eat home cooked meals 7 days a week. Unfortunately that’s not true, as there are days that I just don’t feel like cooking. I don’t feel like cooking after a long, difficult day at work, I don’t feel like cooking when 35 weeks of pregnancy has sucked all the energy out of me, and sometimes I don’t feel like cooking for no specific reason at all. I’d say my husband and I go out for dinner once or twice a week. That’s a little too much for the frugal side of me to justify, but I figure once this baby comes we won’t be going out that often so I might as well enjoy it now.
If it’s a Wednesday and I let my husband pick where we are going, he would undoubtedly pick Montana’s every single time for the all-you-can-eat ribs. I don’t have a favourite dish at Montana’s, but I do have a favourite drink (their spicy Caesars with horseradish) and I have a favourite side (their cornbread).
I have tried so many times to recreate their cornbread. I’ve tried cast iron cornbread recipes, I’ve experimented with fine cornmeal versus coarse cornmeal, I’ve varied the types of sweeteners and fat used, I’ve tried so many things, and I think that this is the closest I’m going to get to recreating Montana’s cornbread recipe. The taste is pretty close, which I credit to the use of both sugar and honey. The texture is a little off though, and I have a feeling the restaurant must use whole milk and/or a little bit of lard, but these are two ingredients that I don’t have in my kitchen so this is the closest I’m going to get.
I don’t have mini bread loaf pans to recreate the look of Montana’s cornbread, so I make cornbread muffins instead. This recipe makes exactly 12 medium-sized muffins that are best served warm with a pat of butter. These cornbread muffins are a perfect side to chilis and stews, and last night I served them as the starch alongside honey lime chicken drumsticks and organic corn on the cob from Body Fuel Organics.
Give this recipe a try and let me know what you think!
Sweet Cornbread MuffinsPrint Recipe
- 3/4 cup fine yellow cornmeal
- 1 & 1/4 cup all purpose flour
- 1 tbsp baking powder
- 1/2 cup sugar
- 1 tsp salt
- 2 large eggs
- 2 tbsp honey
- 3/4 cup milk
- 1/2 cup unsalted butter, melted
Preheat oven to 350 degrees Fahrenheit and line a muffin pan with paper liners.
In large bowl, whisk together the dry ingredients - cornmeal, flour, baking powder, sugar and salt.
In a separate smaller bowl, whisk up the eggs, then whisk in the honey and milk. Add this mixture to the dry ingredients, and then add the melted butter.
Whisk everything together until just blended.
Spoon the batter evenly into the muffin pan, and bake for 20 minutes.
Allow to cool for a few minutes and then serve warm!