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Cornbread can be tricky. Too dry and you feel like you’re swallowing a handful of nails. Too crumbly and you can’t use it as a dipper in your soup or stew or chili. Lucky for me—and for you—these corn muffins from Cooking Light had neither of these problems. The buttermilk keeps them moist, but they were still sturdy enough to eat with our chili. Bacon and cheddar make these a little mor
