Step-by-Step Guide to Cook Favorite Cornbread (Muffins or Bread)

Cornbread (Muffins or Bread) Recipe. How to prepare it? What are the ingredients? Cooking tips and more… It is one of my favourite food recipe, this time i’am gonna make it a little bit tasty.

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! The white chicken chili is always delicious and the corn bread provides an excellent balance to the light spice of the soup.

Here is the best “Cornbread (Muffins or Bread)" recipe we have found so far. This is gonna smell and look delicious.

Ingredients of Cornbread (Muffins or Bread)

1. Make ready 1 cup of cornmeal.
2. Take 1 cup of all purpose flour.
3. Make ready 1 tsp. of baking powder.
4. You need 1/2 tsp. of baking soda.
5. It’s 1/8 tsp. of salt.
6. Take 1/2 cup (1 stick) of unsalted butter, melted then cooled slightly.
7. You need 1/3 cup of light brown sugar.
8. You need 2 tbsp. of honey.
9. You need 1 of large egg, room temperature.
10. It’s 1 cup of buttermilk, room temperature.
11. It’s of For Muffin Variation Add:.
12. Make ready 2 tbsp. of vegetable oil.
13. Make ready of Optional Add In's…Add up to 1 cup (total) of the following :.
14. Take of ·Corn Kernels.
15. Take of ·Diced Jalapenos.
16. Prepare of ·Shredded Cheddar Cheese.
17. You need of ·Blueberries.
18. Prepare of ·Dried Cranberries and Walnuts.

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.Flour, cornmeal, buttermilk, and butter are the main ingredients in this recipe - making these muffins sweet, savory, and a delight to eat with any meal.

Cornbread (Muffins or Bread) instructions

1. Whisk together in a medium bowl the cornmeal, flour, baking powder, baking soda and salt. Set aside..
2. 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..
3. If making muffins rather than the bread, whisk in the vegetable oil to the wet mix along with the honey and sugar***.
4. 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..
5. 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..
6. 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..
7. For Mini Muffins: Bake for 350°F for 8-10 minutes, until a toothpick comes out clean (mini muffins pictured)..
8. 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..
9. Store leftovers at room temperature for up to 1 week..

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!These are very tasty corn muffins and my daughter's favorite!

When you think of classic Southern side dishes, cornbread is sure to be near the top of the list!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.Skillet Cornbread: Baking cornbread in a skillet gives it an even heartier, crunchy crust.Cornbread Muffins: Here is the same recipe as cornbread muffins!