My "back porch" is my kitchen, my favorite room in the house. Come on in, the coffee is fresh, and I just made a pitcher of sweet tea. The cookies will be out in a minute. I have over 40 years of recipes to share with you, along with my opinion on everything. Oh my, you are right, it is cocktail time. What can I get you? Of course I can make you a Mint Julep! Stop by anytime, something is always cooking, and the back door is never locked.

Bon Appetit, Y'all

Saturday, November 12, 2011

Butter-Pecan Cornbread Muffins

Are you looking for something to add to your Thanksgiving bread basket? These should work just fine. These are also heavenly split and add a couple of very thin slices of country ham and serve with your favorite soup. I could eat these things ice cold!

Butter-Pecan Cornbread Muffins
Makes about 1 1/2 dozen
print recipe

1 large egg
1 (8-ounce) container sour cream
1 1/2 cups milk
2 tablespoons honey
1 1/2 cups plain white or yellow cornmeal
1 cup all-pourpose flour
1 tablespoon baking powder
1 teaspoon salt
3 tablespoons butter
1/2 cup chopped pecans
vegetable cooking spray

1. Preheat oven to 450 degrees F. Stir together egg and next 3 ingredients in a medium bowl. Stir together cornmeal and next 3 ingredients in a large bowl; stir in egg mixture until combine.

2. Melt butter in a small skillet over medium heat. Stir in pecans, and cook, stirring often, 5 to 7 minutes or until lightly toasted and fragrant. Remove from heat and let cool 10 minutes.

3. Meanwhile, heat 2 (12-cup muffin pans in oven 3-5 minutes.

4. Stir pecans into cornmeal batter. Coat hot muffin pans with cooking spray; pour batter into muffin cups, filling 3/4 full. I use a large ice cream scoop.

5. Bake at 450 degrees for 13-15 minutes or until golden brown.

6. Get out of my way because I'm having one now before they ever reach the table.

Cook's Note: Preheat oven to 450 degrees. Prepare batter as directed, toasting pecans in a 10-inch cast iron skillet. Pour batter into cast-iron skillet. Bake 25-30 minutes or until golden brown. Now you have a skillet of cornbread!


  1. Nice! I like the addition of the pecans to the cornbread.

  2. If I had those here I would be wanting one right now!!Perfect combo!

  3. great recipe! i love the addition of pecans. i guess you could add cranberries too!

  4. Oh, these sound nice. I'm new to cornbread (New to Thanksgiving, for that matter) but I'm considering trying these with roast chicken sometime soon. Thank you for posting. You always make your recipes sound so delicious!

  5. Wow! Just found your blog! How wonderful - down home cooking! A Peanut to you!

  6. The leftovers would be a great addition to dressing, too. Considering that there are leftovers. I'm sure these go very fast.

    Jackie @Syrup and Biscuits


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