Hello everybody, it is me, Dave, welcome to our recipe site. Today, we’re going to make a special dish, cornbread (muffins or bread). One of my favorites. This time, I will make it a little bit tasty. This will be really delicious.
Super moist, not crumby, and so tasty they can be eaten plain. These Cornbread Muffins are made with creamed corn so they truly taste of corn and are more moist than traditional Southern cornbread. Cornbread in muffin form equals the perfect side dish to just about anything!
Cornbread (Muffins or Bread) is one of the most well liked of current trending meals in the world. It is simple, it is fast, it tastes delicious. It’s enjoyed by millions every day. They are fine and they look fantastic. Cornbread (Muffins or Bread) is something which I have loved my whole life.
To begin with this recipe, we must first prepare a few components. You can cook cornbread (muffins or bread) using 18 ingredients and 9 steps. Here is how you cook it.
The ingredients needed to make Cornbread (Muffins or Bread):
- Get cornmeal
- Get all purpose flour
- Prepare baking powder
- Get baking soda
- Make ready salt
- Take unsalted butter, melted then cooled slightly
- Take light brown sugar
- Prepare honey
- Get large egg, room temperature
- Get buttermilk, room temperature
- Get For Muffin Variation Add:
- Take vegetable oil
- Get Optional Add In's…Add up to 1 cup (total) of the following :
- Take ·Corn Kernels
- Get ·Diced Jalapenos
- Prepare ·Shredded Cheddar Cheese
- Get ·Blueberries
- Take ·Dried Cranberries and Walnuts
Native Americans had been using ground corn (maize) as food for thousands of years before Europeans arrived in the New World. Made with cornmeal and fresh corn kernels, these not-too-sweet tender muffins are just as good alongside barbecue as they are slathered with butter at the breakfast table. Bake a batch of the Neelys' Honey Cornbread Muffins recipe from Down Home with the Neelys on Food Network to go with a backyard barbecue or family chili night. Evenly divide the cornbread mixture into the papers.
Steps to make Cornbread (Muffins or Bread):
- Whisk together in a medium bowl the cornmeal, flour, baking powder, baking soda and salt. Set aside.
- 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.
- If making muffins rather than the bread, whisk in the vegetable oil to the wet mix along with the honey and sugar***
- 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.
- 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.
- 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.
- For Mini Muffins: Bake for 350°F for 8-10 minutes, until a toothpick comes out clean (mini muffins pictured).
- 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.
- Store leftovers at room temperature for up to 1 week.
Cornbread is a staple in the South. Here are all-star recipes, including hot and spicy versions, muffins, fried cornbread, classic buttermilk cornbread, hush puppies, and more. Corn muffins and cornbread muffins make a good addition to any meal, either as a sweet dessert or a side dish. Most traditional corn muffins contain corn, cornmeal, water, butter, flour and generous amounts of sugar. Some people sweeten the corn muffins further with honey, pumpkin, yogurt and.
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