so good you could just open up a can of pinto beans to go with

If you are contemplating whipping up a big pot of soup or stew in the week between Christmas and New Years, I implore you to make these.

I have tried many cornbread recipes over the years, my favorite being a southern style cooked in a cast iron skillet.  But sticking to only one kind of cornbread would be like restricting yourself to only one kind of regular bread your whole life.  In other words, a completely ridiculous idea.

These "really good savory corn muffins" live up to their name.  I love the dense texture and solid corn flavor.  I even made this batch with gluten free flour and was amazed that they came out just perfect.   

These are so good you could open up a can of pinto beans to go with them and tell everyone dinner is served.   But do go ahead and make chili if you prefer.  Recipe below.  Brother?  Are you reading this?  YOU will want to make these. 

Comments

[Brother]

I'm reading, Sister. I have chili made - guess I'll have to try these. I've been making the Northern Corn Bread for years from the recipe that Chris gave me many moons ago. Merry, merry and Ho, ho, ho!

[Amy at love made my home]

Happy Christmas!

[Amy in Texas]

Giving this one a try tomorrow to go with a big pot of beans. 😊