The fact of the matter is that you like what you grew up with, what your mother and grandmother served at Sunday dinner after church, the last thing to come out of the oven as the call to table was sounded. If you timed it right, you could grab one while it was still almost too hot to touch and slice it open to insert a big pat of butter, remembering to put the top back on quickly so the melting butter would permeate both halves at once.
This is my idea of the perfect cornbread muffin. Shatteringly crisp on the bottom and sides with almost a pudding-like moistness on the inside.
The ingredients are basic. It’s the technique that stands between ho-hum and yum-yum.