This is the first recipe I made from The Messy Baker. It was the perfect opportunity to use my pan from Quirky that a friend gave me for my birthday. I made these months ago but had to wait for the book’s publish date to share.
We love cornbread and I love this pan. It’s a regular muffin pan on the bottom and has a special silicon cap that creates an empty cavity in the middle. Perfect for a secret filling.
I made lime cornbread with a lime zest butter and filled the cavity with pulled chicken that I made in the crock pot.
This is a very fun dish and would make a nice snack or dinner. I found it very filling! I managed about two muffins and was stuffed.
2 cups AP flour
1 cup cornmeal
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
3/4 cup sugar
1/4 cup brown sugar
1 cup buttermilk
3/4 cup melted butter
1 tsp vanilla
zest of 1 lime
1 stick butter, at room temperature
1 tbs honey
zest of 1 lime
1tbs fresh lime juice
pinch of salt
- Preheat the oven to 350 and line a muffin tray with paper liners. In a large bowl whisk together the flour, cornmeal, baking power, baking soda and salt.
- In a medium bowl mix together the sugar, egg, buttermilk, butter, vanilla and lime zest. Pour the wet ingredients into the dry and stir until just combined.
- Fill the muffin cups and bake for 15-20 minutes.
- Make the butter. In a small bowl stir all of the ingredients together until light and fluffy.
adapted from The Messy Baker