Cornbread (Muffins or Bread). These tender and sweet cornbread muffins are the perfect side to any Southern barbecue or Southwestern-style dish. My kids love them so much that I'm constantly swatting their little hands away from the bread basket so they don't fill up before the main course. I don't eat corn bread or corn muffins often (like maybe twice in my life) but given THESE corn bread muffins I may just be enjoying them more often!
These Cornbread Muffins are made with creamed corn so they truly taste of corn and are more moist than traditional Southern cornbread.
A terrific side and great for snacking, these corn muffins keep for days.
THESE are the muffins I make over and over and over again!
You can have Cornbread (Muffins or Bread) using 18 ingredients and 9 steps. Here is how you cook it.
Ingredients of Cornbread (Muffins or Bread)
- You need 1 cup of cornmeal.
- It's 1 cup of all purpose flour.
- You need 1 tsp. of baking powder.
- Prepare 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.
- Prepare of For Muffin Variation Add:.
- Prepare 2 tbsp. of vegetable oil.
- It's of Optional Add In's...Add up to 1 cup (total) of the following :.
- You need of ·Corn Kernels.
- Prepare of ·Diced Jalapenos.
- It's of ·Shredded Cheddar Cheese.
- Prepare of ·Blueberries.
- It's of ·Dried Cranberries and Walnuts.
Cornbread muffins aren't always the healthiest. In fact, many recipes are high in sugar and oil. While this helps with flavor and structure, there are other, healthier ways to make them instead! This recipe cuts out the refined oil by using the natural oils in corn and allowing the sweetness of corn to replace much of the added sugar!
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 are very tasty corn muffins and my daughter's favorite! I used freshly ground corn and soft wheat making them come out a little more dense but delicious and hearty. I also subsituted canned for frozen corn with great results. The recipe takes exactly one regular sized can of corn. Though it's a common and inexpensive ingredient, cornmeal can take many forms -- bread, muffins, puddings, spoon breads, and more.
