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This is a very basic and yummy cornbread and corn muffin recipe. It makes great muffins (as shown in the photos) or use a loaf pan. You can line your muffin tin with paper cups rather than the butter. If your guests like heat, finely dice ½ – 1 jalapeno and add to the batter. If you want more texture and sweetness, the corn will do the trick. This is an easy recipe and it goes great with chili and stew recipes like my Smoky Chipotle Chili or My Healthy Turkey Chili. For added indulgence, serve this with honey butter. Just mix one stick of unsalted butter with 3 Tbsp. of honey and a couple of pinches of salt. Stir that together for a winning combo.

1. Preheat the oven to 425 degrees and position a rack in the middle. Butter an 8-inch-square baking pan, loaf pan or a muffin tin (about 6 muffins).

2. Melt the butter in the microwave in a microwave-safe dish in three 15-second intervals on high or in a small pan on the stove. Set it aside to cool.

3. In a bowl, whisk together the flour, cornmeal, baking powder, baking soda and salt.

4. In a large bowl, whisk together the buttermilk and the eggs. Add the melted butter. Add the flour-cornmeal mixture and stir just until combined. If you are using one of the add in ingredients, now is the time to fold them in. Pour the batter into the pan or muffin tins. Bake until the cornbread just begins to brown and a toothpick inserted in the center comes out clean, 18 to 23 minutes. Cool for about 10 minutes before serving.

Serve a pile of the muffins on a platter or in a basket. If making a loaf, place on a cutting board with a knife. If using a square pan, cut into large squares and place on a platter.