Every person has some food habit that stands out from the norm. I remember growing up anticipating the day after a big turkey dinner just so I could have lunch the next day. That lunch was strips of turkey dipped in mayonnaise – people thought that was strange. Not me. I think it is simply delicious. My mom always puts salt on her watermelon. We all look at her with a weird look on our faces when she does it. She just shrugs her shoulder and enjoys her treat. My sister always did something that I didn’t understand at first. When she ordered corn bread at a big country themed chain restaurant (it’s all over the interstate…you know which one), she always asked for a side of apple butter. It looked interesting and bizarre all at the same time.
One day my sister said I needed to make some cornbread with apple butter. After some discussion, we decided I would stuff the cornbread as an experiment. It turned out delicious. These corn bread muffins are moist and slightly sweet and filled with smooth and buttery apple butter. The flavors really do go well together. Give Katie’s creation a try today and let me know what you think!
Katie’s Apple Butter Stuffed Corn Bread Muffins Recipe
1/2 Cup Butter
2/3 Cup White Sugar
1 Cup Buttermilk
1/2 tsp Baking Soda
1 Cup Corn Meal
1 Cup Flour (All Purpose)
1/2 tsp Salt
8 Tbsp Apple Butter
- Preheat oven to 375 degrees.
- Spray muffins tins with cooking spray.
- Melt butter in large bowl.
- Stir in sugar.
- Add eggs. Beat until well blended.
- Mix buttermilk and baking soda in small bowl, then add to sugar mixture.
- Stir in cornmeal, flour, and salt.
- Fill each muffin tin halfway with mixture.
- Spoon in 1 tbsp apple butter in each muffin. Cover with remaining mixture.
- Bake 20 – 25 minutes or until edges are lightly browned.
- Allow to cool in muffin tins before removing. Serve warm.