Hey everyone, it is Drew, welcome to our recipe site. Today, I will show you a way to make a distinctive dish, cornbread (muffins or bread). One of my favorites food recipes. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.
Cornbread (Muffins or Bread) is one of the most well liked of current trending meals on earth. It’s simple, it is quick, it tastes delicious. It’s enjoyed by millions every day. Cornbread (Muffins or Bread) is something that I have loved my whole life. They’re fine and they look fantastic.
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. These tender cornbread muffins are the perfect side to any Southern or Southwestern dish.
To get started with this particular recipe, we must first prepare a few components. You can have cornbread (muffins or bread) using 18 ingredients and 9 steps. Here is how you can achieve that.
The ingredients needed to make Cornbread (Muffins or Bread):
- Get 1 cup cornmeal
- Take 1 cup all purpose flour
- Get 1 tsp. baking powder
- Take 1/2 tsp. baking soda
- Make ready 1/8 tsp. salt
- Take 1/2 cup (1 stick) unsalted butter, melted then cooled slightly
- Get 1/3 cup light brown sugar
- Make ready 2 tbsp. honey
- Get 1 large egg, room temperature
- Make ready 1 cup buttermilk, room temperature
- Prepare For Muffin Variation Add:
- Prepare 2 tbsp. vegetable oil
- Prepare Optional Add In's…Add up to 1 cup (total) of the following :
- Prepare ·Corn Kernels
- Prepare ·Diced Jalapenos
- Prepare ·Shredded Cheddar Cheese
- Prepare ·Blueberries
- Prepare ·Dried Cranberries and Walnuts
The best vegan Cornbread Muffins with jalapeno are perfectly sweet with a bit of heat! They bake up moist, tender and are perfect for pairing with soups, stews and chilies. Growing up I do remember the wonderful cornbread muffins my mom would make. Oh the joyous and delicious memories!
Instructions 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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