Hello everybody, I hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a distinctive dish, cornbread (muffins or bread). It is one of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
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 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.
Cornbread (Muffins or Bread) is one of the most popular of recent trending meals on earth. It’s enjoyed by millions every day. It’s simple, it is quick, it tastes delicious. They’re nice and they look fantastic. Cornbread (Muffins or Bread) is something which I’ve loved my entire life.
To get started with this recipe, we have to first prepare a few ingredients. You can cook 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):
- Prepare cornmeal
- Prepare all purpose flour
- Prepare baking powder
- Take baking soda
- Get salt
- Take unsalted butter, melted then cooled slightly
- Take light brown sugar
- Take honey
- Take large egg, room temperature
- Take buttermilk, room temperature
- Get For Muffin Variation Add:
- Prepare vegetable oil
- Make ready Optional Add In's…Add up to 1 cup (total) of the following :
- Make ready ·Corn Kernels
- Take ·Diced Jalapenos
- Get ·Shredded Cheddar Cheese
- Make ready ·Blueberries
- Take ·Dried Cranberries and Walnuts
THESE are the muffins I make over and over and over again! Cornbread muffins are the perfect choice to serve with bean dishes, chili, or greens. Here's the perfect recipe to make savory southern cornbread. When you think of classic Southern side dishes, cornbread is sure to be near the top of the list!
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.
That moist, crumbly, slightly sweet bread is the ideal companion for a hot bowl of turkey chili or a classic Southern meal of pulled pork and fried okra. And in muffin form, they're even easier to grab for a perfectly portioned serving - essential for potlucks. Though it's a common and inexpensive ingredient, cornmeal can take many forms – bread, muffins, puddings, spoon breads, and more. Whether it's salty or sweet, crumbly or creamy, cornbread can be a perfect accompaniment to all types of meals. Into a large bowl, mix the cornmeal, flour, baking powder, sugar, and salt.
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