Hello everybody, it’s Drew, welcome to our recipe site. Today, I’m gonna show you how to prepare a distinctive dish, cornbread (muffins or bread). It is one of my favorites. This time, I’m gonna make it a bit unique. This will be really delicious.
Cornbread (Muffins or Bread) is one of the most favored of recent trending foods on earth. It’s simple, it is fast, it tastes delicious. It’s appreciated by millions daily. Cornbread (Muffins or Bread) is something that I have loved my whole life. They’re nice 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. This Gluten-Free Cornbread recipe can be made into gluten-free cornbread muffins or in the gluten-free cornbread bar form. I like to make my These gluten-free cornbread muffins are the kind that you ladle chili over, the kind that you mop up the last of your stew with.
To get started with this recipe, we have to first prepare a few components. You can have cornbread (muffins or bread) using 18 ingredients and 9 steps. Here is how you cook that.
The ingredients needed to make Cornbread (Muffins or Bread):
- Make ready 1 cup cornmeal
- Make ready 1 cup all purpose flour
- Prepare 1 tsp. baking powder
- Get 1/2 tsp. baking soda
- Take 1/8 tsp. salt
- Get 1/2 cup (1 stick) unsalted butter, melted then cooled slightly
- Prepare 1/3 cup light brown sugar
- Get 2 tbsp. honey
- Prepare 1 large egg, room temperature
- Take 1 cup buttermilk, room temperature
- Prepare For Muffin Variation Add:
- Get 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
- Make ready ·Dried Cranberries and Walnuts
This recipe for cornbread works equally as well with yellow, white or blue cornmeal so you can choose the color of cornbread you want! Corn kernels give this moist buttery buttermilk cornbread with corn kernels extra texture and flavor. These golden cheese cornbread muffins are moist and cheesy. Serve the muffins with beans or chili.
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Steps 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.
These golden cheese cornbread muffins are moist and cheesy. Serve the muffins with beans or chili. Evenly divide the cornbread mixture into the papers. These pumpkin cornbread muffins have less fat than regular cornbread muffins, yet they're equally delicious. This lightly sweetened whole grain cornbread comes together in minutes and makes the perfect side for your favorite soups and stews.
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