Is there anyone who doesn’t love cornbread?
Kind of crunchy, kind of soft, kind of sweet, kind of savory. It’s the Piper Chapman of the bread world. It could go either way. Put it in muffin form and suddenly you’re eating way. too. many. Mini muffin form? Don’t even, you’ll eat the whole batch.
It takes zero convincing to get my kids to eat muffins, but the jam centers really put them over the top. I am all about no sugar added, chunky, real jam and preserves in any situation, and will not make any promises about sugar-filled jiggly jelly working here (although I think it probably would, it would just suck). You can, however, use any flavor you enjoy. It is my personal opinion that dark berries are best with cornbread, but of course that is just my opinion.
That river of butter is pretty unnecessary with all that jam going on, but cornbread and butter are just meant to be. And really, so are butter and jam. My kids will eat both straight out of the little packets you get at a restaurant, so…
The jam definitely makes these cornbread muffins breakfasty, but you can serve them for breakfast, brunch, dinner, or snacks. My kids called them cupcakes, which I was definitely not arguing with (unlike the straight up jam intake at the restaurants).
If anyone wants to join me I’ll be canoeing down Butter River.
Are you following along on Facebook, Twitter, Pinterest, Google+, and Instagram? If those aren’t your thing you can subscribe to The Live-In Kitchen to have new posts delivered straight to your email.
Black Raspberry Cornbread Muffins
- 1 1/4 cups all-purpose flour
- 3/4 cup yellow cornmeal
- 1/4 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 1/4 cups milk
- 1/4 cup vegetable oil
- 1 egg,, beaten
- 4 tablespoons black raspberry jam,, divided
- Preheat the oven to 400ºF. Grease a 12 cup muffin tin or line with paper liners.
- In a large bowl, combine flour, cornmeal, sugar, baking powder, and salt. Add milk, oil, and egg and stir until just moistened. Divide the batter evenly amongst the muffin tins. Place 1 teaspoon of jam in the center of each muffin. Bake 20 minutes or until a toothpick inserted in a muffin (avoiding the jam) comes out clean.
- Allow the muffins to cool slightly in the pan before removing to a cooling rack to cool completely.