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Those of you who have been following this blog for a while may have noticed that I’m crazy about corn. I’m not entirely sure why, maybe it’s because I was reared on a southern Minnesota corn and soy bean farm and we depended upon that highly productive grain to put food on our table and money in the bank. In any case, today’s recipe showcases cornmeal, along with caramelized onions. True, caramelizing the onions takes a bit of time and patience, but you’ll be rewarded with an addition to the muffins which is moist, sweet and slightly smoky. You could, of course, bake this recipe in a cake pan as cornbread, but it seems to me muffins are more fun to eat, with extra crunchy, golden crust around the edges. Using cupcake papers to line your muffin pan will save you tons of grief at clean-up time and ensure that the muffins pop out easily. Cornbread in any form pairs well with soup, and especially with soup in which beans play a prominent role. Recipe, after the jump…
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Illustration: Corn with both male and female flowers from Köhler’s Medizinal-Pflanzen (via Wikipedia)
the MacroChef 