Broccoli Cornbread Muffins

Broccoli Cornbread Muffins make a great accompaniment to any meal, but are my favorite choice for Soup and Salad night. I make a loaf of artisan bread a fair amount of the time, but when we want some variety, I like to serve these muffins.

Broccoli Cornbread Muffins go well with any hearty soup recipe or just warmed up in the microwave and slathered with butter for a snack.

Ingredients

1 cup cornmeal
1 cup flour
3 teaspoons baking powder
½ teaspoon salt
½ cup sour cream
⅔ cup milk
½ cup canola oil – I used olive oil, because I was out of canola. Olive oil works if you don’t mind its strong flavor in baked goods.
2 eggs, beaten
1 (10 oz box) frozen chopped broccoli, thawed

Instructions
1. Preheat oven to 425 degrees.

2. Combine the cornmeal, flour, baking powder, and salt in a small bowl. Set aside.

3. Mix together the sour cream, milk, oil, and eggs. Add the dry ingredients and mix well to combine. Fold in the broccoli.

4. Coat a 12-muffin pan with cooking spray. Pour the batter into the muffin pan. Bake for 15-20 minutes.

Enjoy!