These muffins have quite a story behind them. Welllll, not exactly involving them, but specifically the pot of chili they were supposed to be paired with….
Key word: supposed
Picture this: It’s Labor Day and I’m having a super lazy day off filled with lots of cooking, cleaning, and catching up on all my blogging to-dos. Life is good! Over the weekend I had experimented with these SUPER delicious whole grain cornbread muffins and I decided to make a final batch with a big ol’ pot of chili for lunch. What a perfect lazy meal!
So I’ve got my muffins baking in the oven (making my apartment smell like southern heaven), my big pot of chili simmering away in my dutch oven on the stove, and I’m just loving life on my couch when I hear a huge BANG!!!
I run into the kitchen to see what happened, thinking maybe my chili simmered over (typical), when I come upon my shattered dutch oven lying in pieces on my stove, chili leaking every-which-way— down my oven, onto the countertops, and, worst of all, into my stove. First off— I’m shocked! These things we made for high heat! How did this happen?!? Well, I quickly had to get over that because I had chili literally EVERYWHERE on (and in) my stove and it needed to disappear. Stat.
20 minutes later, I’d completely taken apart all my burners, wiped every chunk of chili I could find off of every surface, and was currently ladling, yes LADLING, soup out of the inside of my stove. Man, I wish I had a video of that! After 20 more minutes of ladling and washing and scrubbing and washing some more, the chili was officially gone. Along with my pretty teal dutch oven. R.I.P.
So there you have it— Whole Grain Cornbread Muffins sans chili. But lucky for me, they’re SO good on their own that I didn’t even miss the chili one bit. Since they’re whole grain, they’re certainly heartier than your typical enriched flour cornbread, but its the perfect balance of soft, yet dense. I ate mine with a thick spread of butter (while they were still piping hot of course) and they were comforting enough to put me back in a good mood after the chili fiasco! Nothing like a good cornbread muffin to get you back on top 🙂
If you’re looking for some good chili recipes to pair with these delicious muffins, I totally recommend my One Pot Quinoa Veggie Chili or my Easy Lentil Black Bean Chili (coincidentally, which I was in the process of making). Both are super simple, vegan and gluten-free, protein-packed, and are perfectly dip-able with these babies! Maybe I’ll have to give it another go since FOOTBALL SEASON starts todayyyyy (well, regular season anyways).
Have a wonderful rest of your week everyone!! Here’s to no more explosions in the kitchen 😉