Broccoli Cornbread Muffins

Soup and Salad night seems naked with just soup and salad. Bread rounds out (and dresses up) the meal. Many times, I make a loaf of artisan bread, but when we want some variety, I like to serve these muffins. They go well with any hearty soup recipe or just warmed up in the microwave and slathered with butter for a snack.

Broccoli Cornbread Muffins

Ingredients

• 1 cup cornmeal
• 1 cup flour
• 3 teaspoons baking powder
• ½ teaspoon salt
• ½ cup sour cream
• ⅔ cup milk
• ½ cup canola oil - I used olive oil, because I was out of canola. Olive oil works if you don't mind its strong flavor in baked goods.
• 2 eggs, beaten
• 1 (10 oz box) frozen chopped broccoli, thawed

Instructions

1. Preheat oven to 425 degrees.

2. Combine the cornmeal, flour, baking powder, and salt in a small bowl. Set aside.

3. Mix together the sour cream, milk, oil, and eggs. Add the dry ingredients and mix well to combine. Fold in the broccoli.

4. Coat a 12-muffin pan with cooking spray. Pour the batter into the muffin pan. Bake for 15-20 minutes.

Enjoy!

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