Cornbread (Muffins or Bread) They are light, fluffy, and so, so good! Cornbread is any quick bread containing cornmeal, and a Native American cuisine. They are usually leavened by baking powder.

Ingredients of Cornbread (Muffins or Bread)

  1. You need 1 cup of cornmeal.
  2. You need 1 cup of all purpose flour.
  3. You need 1 tsp. of baking powder.
  4. Prepare 1/2 tsp. of baking soda.
  5. You need 1/8 tsp. of salt.
  6. You need 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. It's 1 of large egg, room temperature.
  10. You need 1 cup of buttermilk, room temperature.
  11. It's of For Muffin Variation Add:.
  12. You need 2 tbsp. of vegetable oil.
  13. Prepare of Optional Add In's...Add up to 1 cup (total) of the following :.
  14. You need of ·Corn Kernels.
  15. You need of ·Diced Jalapenos.
  16. It's of ·Shredded Cheddar Cheese.
  17. It's of ·Blueberries.
  18. Prepare of ·Dried Cranberries and Walnuts.

Cornbread (Muffins or Bread) step by step

  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..

This cornbread muffin recipe is delicious and a family favorite. 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! If you've ever made cornbread, you know that you typically use much more flour than cornmeal, but in these muffins, the ratio is reversed. Honey added to corn bread muffin mix creates an easy, sweet cornbread muffin perfect for any meal.

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