I am dying for fall to get there.

I even made chili the other night to bring on the fall weather.

And with the chili I whipped up these easy corn bread muffins.

This recipe is loosely based on the muffins my mom made for us when I was growing up. And when I taste them I instantly think of  homework, chilly school nights, and “bouquets of sharpened pencils” (name that movie).

They are super satisfying, cheap and yummy. And we always top them with a little honey.

They are like little naturally sweetened cornmeal cupcakes.

The perfect accompaniment for soups and stews.

Sweet Corn Bread Muffins

original recipe of the thedomesticlady.com

Makes 6-7 muffins

• 1 Jiffy Bread corn bread mix
• 1/2 cup apple sauce (or an individual 4 oz cup seen above)
• 1 egg
• 1/2 cup frozen corn (I used fire roasted frozen corn sold at Aldi and Trader Joes)
• 6-7 cupcake or muffin liners

Preheat oven to 400ºF.

In a muffin tin, place the liners in the wells of the pan.

Combine all the ingredients in a small bowl. The batter will be lumpy. Using a spoon or ice cream scoop, fill each liner 3/4 full of batter. Let the batter rest for 5 minutes before baking. Bake at 400ºF for 14-15 minutes. Serve immediately with honey.