Breads. Even though Thanksgiving dinners are generally carb heavy no meal truly seems complete without some type of roll, muffin or biscuit served along side. Depending upon whether we are having stuffing or not our family preference is either cornbread or biscuits. If we’re having a white bread stuffing I like the contrast of these simple muffins as the “bread”.
These are very simple to make and can be whipped up right after the turkey comes out of the oven and bake while you are preparing the gravy.
Organize & assemble: measure out the milk, whisk your eggs, chop the green onions, shred your cheese and measure out and combine dry ingredients and grease your muffin tins (or use liners for easier clean up)
Whoa, did we skip a few steps? No, we just had a few too many irons on the fire to get all the pictures:) Add the egg and butter mixture to the dry mixture stirring only until combined. Add the green onions and cheddar cheese stirring only to combine. Pour into your muffin tins and bake for 15-18 minutes or until golden brown. Cool in pan on a wire rack for 5 minutes and then an additional 5 minutes out of the pan. Serve warm and enjoy!
Recipe & Ingredients
1 1/2 cups stone ground cornmeal (you can use yellow or white)
2 tsp baking powder
1 tsp baking soda
1 tsp sea salt
2 tbs lard or butter, melted
1 cup raw buttermilk*
1 tbs chopped green onions
1/4 cup sharp cheddar cheese, grated
*this can be difficult to find; I don’t always have this on hand and while I can purchase buttermilk in my grocery store I don’t like using pasteurized dairy so I will ‘make’ my own using the raw milk I have on hand. To one cup of raw milk add 1 tbs freshly squeezed lemon juice or vinegar-stir well and allow to sit for 10 minutes.
Heat oven to 425 degrees. Grease your muffin tins with butter, lard or coconut oil or use liners for easier clean up. In a large bowl combine the flour, baking powder, soda and salt and mix well. Whisk together the egg and very quickly stir in the melted butter or lard so not to ‘cook’ the egg. Add to the flour mixture until just combined taking care not to overmix. Gently stir in the green onions and cheddar cheese just to combine. Fill the prepared muffin cups to 2/3 full and bake 15-18 minutes are until just golden.