Cornbread (Muffins or Bread). Cornbread in muffin form equals the perfect side dish to just about anything! These cornbread muffins are moist, flavorful, and they come These easy one-bowl cornbread muffins are the best! Tried-and-true, I've been making them for over a decade.
They are usually leavened by baking powder.
Native Americans had been using ground corn (maize) as food for thousands of years before Europeans arrived in the New World.
Evenly divide the cornbread mixture into the papers.
You can have Cornbread (Muffins or Bread) using 18 ingredients and 9 steps. Here is how you cook it.
Ingredients of Cornbread (Muffins or Bread)
- 🢂 1 cup of cornmeal.
- 🢂 1 cup of all purpose flour.
- 🢂 1 tsp. of baking powder.
- 🢂 1/2 tsp. of baking soda.
- 🢂 1/8 tsp. of salt.
- 🢂 1/2 cup (1 stick) of unsalted butter, melted then cooled slightly.
- 🢂 1/3 cup of light brown sugar.
- 🢂 2 tbsp. of honey.
- 🢂 1 of large egg, room temperature.
- 🢂 1 cup of buttermilk, room temperature.
- 🢂 of For Muffin Variation Add:.
- 🢂 2 tbsp. of vegetable oil.
- 🢂 of Optional Add In's...Add up to 1 cup (total) of the following :.
- 🢂 of ·Corn Kernels.
- 🢂 of ·Diced Jalapenos.
- 🢂 of ·Shredded Cheddar Cheese.
- 🢂 of ·Blueberries.
- 🢂 of ·Dried Cranberries and Walnuts.
No true Southerner puts sugar in the cornbread. The secret of Southern cornbread is to heat the fat in a skillet and pour the batter into the hot skillet. I've got a man in the house that loves cornbread. Don't get me wrong, I love that good southern corn bread, but these babies are west coast corn bread muffins and they are still delicious.
instructions 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 Cornbread Muffins bursting with sweet blueberries are my favorite cornbread anything! You will never go back to regular cornbread again! They are perfect for barbecues, brunch, potlucks. etc.! 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.
