To me, corn muffins are the chocolate chip cookie of muffins. They’re classic, but there are so many different ways to add flavors, so I end up bookmarking every new recipe I can find. This recipe in particular caught my eye, because it combines two of my favorite flavors – lemon and thyme. The result is a corn muffin that’s anything but ordinary.
There are a lot of really great fictional foods – Reptar Bars, roller-skating apple pies, and literally everything made by Willy Wonka (especially the three-course-meal chewing gum) – but my absolute favorite is the cornball.
It’s one of the many recurring jokes on Arrested Development (which is back from the dead in one week, hallelujah), and as far as fictional foods go, it’s really nothing special – just a dough made from a mix that’s deep fried in the hilariously dangerous Cornballer.
The reason it’s my favorite is because you can actually feasibly make them at home. My version is an amped up corn muffin that’s been baked, not fried, in cake pop pans so they still keep their ball shape.
Though this begs the question – if you don’t burn yourself while making it, is it still a cornball?
Hurricane comfort baking continues…I wanted a savory muffin this time, and these Southern-Style Cornbread Muffins immediately caught my eye because of how few ingredients they require. To top it off, they don’t have butter or oil! I may be stress eating through this storm, but at least I’m eating healthy.
These are a bit on the plain side, which just means they’re the perfect accompaniment to a chunky bowl of soup or chili.