Hey everyone, I hope you are having an amazing day today. Today, we’re going to prepare a special dish, corn bread muffins. It is one of my favorites. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
These muffins taste best when served right out of the oven but can be frozen in an airtight container or sealable plastic bag for up to three months. Super moist, not crumby, and so tasty they can be eaten plain. Cornbread in muffin form equals the perfect side dish to just about anything!
Corn Bread Muffins is one of the most well liked of current trending foods on earth. It’s easy, it’s fast, it tastes delicious. It’s appreciated by millions every day. Corn Bread Muffins is something that I have loved my entire life. They’re nice and they look fantastic.
To begin with this recipe, we have to first prepare a few ingredients. You can cook corn bread muffins using 8 ingredients and 6 steps. Here is how you can achieve that.
The ingredients needed to make Corn Bread Muffins:
- Take 1 Cup Flour
- Take 1 cup Yellow Cornmeal
- Get 2-3 Cups granulated Sugar
- Make ready 1 teaspoon Salt
- Take 3 1/2 Teaspoons baking powder
- Make ready 1/3 Cup Cooking Oil or melted Butter
- Prepare 1 large Egg
- Prepare 1 Cup Milk
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. 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. These corn muffins are basically the corniest of corn muffins out there!
Steps to make Corn Bread Muffins:
- Grease a 9 inch cake pan, or 24 Muffin tray, and set aside. Preheat the oven to 400 degrees(200 degrees or gas mark 6)
- Add all dry ingredients to a large bowl and mix well using a hand whisk.
- Make a well in the center and pour the Oil, Milk and eggs. Stir until the mixture comes together with no lumps.
- Pour the batter into the prepared pan and bake for 20-30 minutes, until the top is golden brown, and a toothpick,inserted, comes out clean.
- Can be made into Muffins(24 ?). Or into smaller cake tins, only 10-15 minutes for the Muffins and 15-20 minutes for in between sizes.!!
- Mine rose well, but sunk when cooling! Tasted awesome though! Haha, Not everything I cook comes out perfect! I may pour this onto baking trays as Cookies next time!
If you've ever made cornbread, you know that you typically use much more flour than cornmeal. In my opinion, good cornbread should be golden & crumbly and walk the line between sweet and savory. Honey cornbread muffins recipe that's easy, fast and will be the perfect complement to any feast. These golden muffins have cornmeal and sweet honey in each bite. Jalapeno Cornbread Muffins - These sweet, crumbly muffins are unbelievably easy to Carbs and I get along so well.
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