Cornbread (Muffins or Bread). 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 is any quick bread containing cornmeal, and a Native American cuisine.
Cornbread in muffin form equals the perfect side dish to just about anything!
These cornbread muffins are moist, flavorful, and they come These easy one-bowl cornbread muffins are the best!
Tried-and-true, I've been making them for over a decade.
You can have Cornbread (Muffins or Bread) using 18 ingredients and 9 steps. Here is how you achieve that.
Ingredients of Cornbread (Muffins or Bread)
- You need 1 cup of cornmeal.
- It's 1 cup of all purpose flour.
- It's 1 tsp. of baking powder.
- It's 1/2 tsp. of baking soda.
- It's 1/8 tsp. of salt.
- It's 1/2 cup (1 stick) of unsalted butter, melted then cooled slightly.
- It's 1/3 cup of light brown sugar.
- You need 2 tbsp. of honey.
- Prepare 1 of large egg, room temperature.
- It's 1 cup of buttermilk, room temperature.
- It's of For Muffin Variation Add:.
- You need 2 tbsp. of vegetable oil.
- It's of Optional Add In's...Add up to 1 cup (total) of the following :.
- It's of ·Corn Kernels.
- You need of ·Diced Jalapenos.
- Prepare of ·Shredded Cheddar Cheese.
- Prepare of ·Blueberries.
- Prepare of ·Dried Cranberries and Walnuts.
They are light, fluffy, and so, so good! 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. 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.
Cornbread (Muffins or Bread) instructions
- 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..
These corn muffins are basically the corniest of corn muffins out there! If you've ever made cornbread, you know that you typically use much more flour than cornmeal, but in these muffins, the ratio is reversed. I balked at it at first because I thought that they could be a little dry and dense. Jalapeno Cornbread Muffins - These sweet, crumbly muffins are unbelievably easy to make and incredibly addicting! Carbs and I get along so well.
