A favorite accompaniment to a hearty bowl of chili, these aren't the corn muffins you thought you knew.
Photo: Becky Luigart-Stayner
This recipe also makes a dozen muffins in a standard muffin tin; bake 17 minutes or until golden brown. You also can double the recipe and freeze the extra muffins for up to one month. If you do this, prepare the muffins in two batches so the baking powder doesn't lose its effectiveness while the extra batter waits for the first batch to be turned out of the pans.