Recipe: Yummy Cornbread (Muffins or Bread)

Cornbread (Muffins or Bread). Wake Up To Something Different With Thomas® Corn English Muffins. Grease muffin pan or line with paper muffin liners. How To Make Cornbread Muffins Begin by whisking the eggs in a medium bowl.

Cornbread (Muffins or Bread) In a large bowl, cream together butter, sugar, honey, eggs and salt. Mix in flour, cornmeal and baking powder; blend thoroughly. Pour or spoon batter into prepared muffin cups. You can have Cornbread (Muffins or Bread) using 18 ingredients and 9 steps. Here is how you cook that.

Ingredients of Cornbread (Muffins or Bread)

  1. It’s of cornmeal.
  2. It’s of all purpose flour.
  3. You need of baking powder.
  4. You need of baking soda.
  5. You need of salt.
  6. Prepare of unsalted butter, melted then cooled slightly.
  7. You need of light brown sugar.
  8. You need of honey.
  9. You need of large egg, room temperature.
  10. You need of buttermilk, room temperature.
  11. You need of For Muffin Variation Add:.
  12. It’s of vegetable oil.
  13. It’s of Optional Add In's…Add up to 1 cup (total) of the following :.
  14. It’s of ·Corn Kernels.
  15. Prepare of ·Diced Jalapenos.
  16. It’s of ·Shredded Cheddar Cheese.
  17. Prepare of ·Blueberries.
  18. You need of ·Dried Cranberries and Walnuts.

Cornbread and Muffins Though it's a common and inexpensive ingredient, cornmeal can take many forms — bread, muffins, puddings, spoon breads, and more. Cornbread muffins are the perfect choice to serve with bean dishes, chili, or greens. If there are any leftovers, these southern cornbread muffins are perfect for breakfast too." Muffins or Corn Sticks – Pour corn bread batter into greased or paper-lined muffin cups OR hot, well-greased corn stick pans. The key ingredient in Cornbread Muffins is yellow cornmeal.

Cornbread (Muffins or Bread) instructions

  1. Whisk together in a medium bowl the cornmeal, flour, baking powder, baking soda and salt. Set aside..
  2. In a separate medium bowl, whisk together the butter, brown sugar and honey until all combined and no lumps of sugar remains. Then whisk in the egg until just combined. Then whisk in the buttermilk..
  3. If making muffins rather than the bread, whisk in the vegetable oil to the wet mix along with the honey and sugar***.
  4. Pour the wet ingredients into the dry and whisk until just combined. Careful not to overmix. In using an add-in ingredient, fold them in now..
  5. For Muffins: Spoon batter into greased muffin tins (either normal sized or mini), filling all the way to the top. Cooking times and temperatures for muffins listed in Step 6 and Step 7. For bread, skip to Step 8..
  6. For Normal Sized Muffins: Bake for 5 minutes at 425°F, then while keeping the muffins in the oven, lower the temperature to 350°F. Continue baking for another 15-17 minutes. Use a toothpick to test if centers are cooked through..
  7. For Mini Muffins: Bake for 350°F for 8-10 minutes, until a toothpick comes out clean (mini muffins pictured)..
  8. For Bread: Grease and lightly flour a 9 inch square baking pan. Pour batter in and bake for 20 minutes at 400°F, until golden brown on top and a toothpick comes out of the center clean. Allow to cool for at least 10-15 minutes before slicing..
  9. Store leftovers at room temperature for up to 1 week..

Cornmeal is ground dried corn kernel s – it comes in fine, medium and coarse ground. Confusingly, cornmeal is labelled as polenta here in Australia. But actually, polenta is a porridge like Italian side dish (their mashed potato!) that is made from cornmeal. When you think of classic Southern side dishes, cornbread is sure to be near the top of the list! That moist, crumbly, slightly sweet bread is the ideal companion for a hot bowl of turkey chili or a classic Southern meal of pulled pork and fried okra.

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