I posted my favorite recipe for cornbread muffins on my blog a long time ago, but thought it deserve it's own post. (It's sharing a post with my one of my favorite dinners, white chili. I've switched up this cornbread recipe a bit by using wheat flour and buttermilk. These are perfect to serve with your Halloween chili.
recipe from my friend Kendy, but modified a bit by me
1 c. cornmeal
1 c. flour (I use half wheat, half white)
1/2 c. sugar (or you can use 1/3 c.)
1 T. baking powder
1 tsp. salt
1/4 c. oil (I use 2 T. applesauce and 2 T. oil)
1 c. milk (or buttermilk)
Mix and pour into either greased muffin tins or small cake pan. Bake at 350 for 20 minutes (for muffins) or 30 minutes (for cornbread in a pan).