Falling Pear Martini
November 16, 2016
Roasted Mushroom Broth
November 22, 2016
After spending a day at Cincinnati's famous Jungle Jim's grocery store I was looking for somewhere to eat before heading back to Naptown. Found this cool place called SmoQ that handed out these amazing cornbread muffins with dinner. I couldn't figure out what the spots were in the bread then the owner told me it was butterscotch. Don't know why I couldn't place it but it was good. He also said it had yellow cake mix in it. With the cake mixture and the butterscotch chips this is a sweeter and moister cornbread that your used to but trust me, it's really good...don't forget to spread on the warm butter! The dry mix makes 4 baggies of mix. each bag makes 6 muffins. You can do the whole thing together if you want and make 24 muffins but make sure to multiply all the other ingredients.
Combine the yellow cake and cornbread mixes and whisk together. In quart sized resealable bags divide the mix into four equal parts. Each should weigh about 8 to 8.5 ounces each. Store until ready to use. They will last as long as the due date on the boxes.
Preheat oven to 400 degrees. Whisk egg and milk together in a large mixing bowl. Take one of the 8 ounce baggies and pour it into a mixing bowl. Whisk into egg mixture until just incorporated. Lumps are OK. Let sit 3 minutes.
Grease a muffin pan or put 6 paper muffin cups in the pan. In a small bowl add the flour and the butterscotch chips and toss the chips to coat in the flour and shake off the excess. fold the chips into the corn bread batter then fill the 6 cups up evenly. Bake for 15-18 minutes. Until golden brown.