If you love to bake you need to grab a copy of The Sono Baking Company Cookbook. I’ve blogged a few posts already on their recipes and I swear every time I bake something new it becomes my new obsession.
….Melt-in-your mouth double chocolate cookies, rich fudgy chocolate chunk brownies, smooth chocolate cream pie, decadent caramel bread pudding….yum yum and more yum. I hope you renewed last years gym membership because you’re going to need it….
I’ve made these strawberry thumbprint cornbread muffins a few times already and each time I bake them its like I rediscovered some secret delicious recipe that I’ve never tried.
Ok, so if you’re still not sold and wondering who cares? This girl is a little nuts… It’s just cornbread. My boxed version takes about 60 seconds and tastes fine to me!
….it’s only because you don’t know what you’re missing. I was all about the boxed mix too until I made these. I never knew cornbread could be so moist, tender and rich. These aren’t the typical grainy dry cornbread muffins that we all eat and don’t really think twice about. This recipe lends its delicate and dreamy flavor and texture to a healthy dose of buttermilk, vegetable oil, and sour cream (there’s some recipes that are so good I can’t get myself to try and lighten them up! These are worth the splurge!).
Plus, these mix up in 1 bowl! These will take you 15 minutes. Maybe 30 seconds longer than the boxed version. My kind of recipe….!
These are such a treat that will spice up any weekday meal. We also ate them as breakfast in my house or a midday snack. I made half with the strawberry jam and the other half without. I liked them without the jam to serve with meals. We had ours with chili and it was the perfect combo!
One one more thing and then I’m going to stop swooning over these little muffins… these stay perfectly moist for at least 4-5 days. I’m not kidding. I made these for Super Bowl and we were eating them through the entire next week. They hold their moisture sooooo well, just keep in an airtight container and you’re good to go.
- 1 1/2 cups all purpose flour
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon coarse salt
- 3/4 cup sugar
- 3/4 cup coarse yellow cornmeal
- 3 large eggs, at room temperature
- 1/2 cup buttermilk
- 1/2 cup vegetable oil
- 1/2 cup sour cream
- 3/4 cup strawberry preserves
- Preheat oven to 350 degrees and spray a standard 12-cup muffin pan with cooking spray.
- In a large bowl, combine flour, baking powder, baking soda, salt, sugar, and cornmeal.
- With the mixer on low speed, add the eggs one at a time, beating after each addition. Add the buttermilk and oil. Mix until combined. Add sour cream and mix until combined.
- Use a 1/4 cup ice cream scoop (or 1/2 measuring cup) to divide batter evenly among prepared pans.
- Bake for 15-18 minutes, rotating once, until a cake tester comes out clean.
- Transfer muffins to wire rack and cool for 5 minutes. Using your thumb, press down in the middle of each muffin, creating an indentation big enough to fill with preserves. Spoon or pipe preserves into thumbprint. Let cool for another 10 minutes. Serve warm.
Adapted from The Sono Baking Company Cookbook