One of the things I love best about October is the cooler weather. Those crisp Fall days are my favorite. I consider the winters in LA to be a lot like Fall weather in Minnesota, so I really, really love winter here. I loved winter in Minnesota a lot less. 🙂
When I first moved here, I couldn’t believe that people ever thought it really got cold. I wore sandals year-round. In fact, I still do, except when it rains. My flip-flops get slippery and I almost did a header crossing the street. So I play it safe when it rains, but otherwise, my toes demand freedom.
But native Californians seem to feel differently. Shortly after I moved here, I noticed a co-worker wearing gloves to work. GLOVES. It was above 60 degrees, folks. I was wearing sandals and no coat. And it’s entirely possible that I drove to work with the air conditioning on in my car.
They told me my blood would thin and I would eventually find their winters to be chilly. And it’s sort of happened. During the winter, the nights can be cold and the temps can dip into the 50’s. So I understand a warm coat and eschewing sandals at night. But I have a hard time with the guy wearing a parka, hat and scarf when it’s 62 degrees and the sun is shining.
Obviously what he needs is a big bowl chili and a few of my buttermilk corn muffins to warm him up! Or live in Minnesota for a few winters. LOL! Actually that is one of the things I love about Fall weather, I can finally eat hearty, warming dishes like chili again.
I’ll be sharing an awesome pumpkin chili recipe at Tackling Our Debt tomorrow, but today I’m sharing the perfect accompaniment—buttermilk corn muffins from Stay at Home Chef . These have a bit of sweetness to them, which I love. They are delicious with both butter or honey butter. Unlike some corn muffins, these are tender and moist. The buttermilk probably deserves credit for them not being a dry hockey puck! Definitely consider whipping these up the next time you make a batch of chili; they will be a huge hit.
Buttermilk Corn Muffins
- 1/2 cup butter melted
- 2/3 cup sugar
- 2 eggs
- 1 cup buttermilk
- 1/2 tsp baking soda
- 1 cup cornmeal
- 1 cup flour
- 1/2 tsp salt
- Preheat the oven to 375 degrees. Lightly coat a muffin pan with non-stick spray or line it with cupcake liners.
- Combine butter and sugar in a medium bowl. Add eggs and beat until combined.
- Stir in the baking soda. While continuing to stir, pour in the buttermilk until combined.
- Add in the cornmeal, flour, and salt and stir until mixed together. Fill each muffin cup a generous 3/4’s full.
- Bake for about 20 minutes, or until a toothpick inserted in the middle comes out clean and the tops started to brown.