CLASSIC CORNBREAD MUFFINS
Fast, easy and tasty -- perfect with a stew or chili. These also freeze well. I first found this recipe in an older Bonnie Stern cookbook many years ago and have been making these ever since.
Provided by Lennie
Categories Quick Breads
Time 35m
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 425 degrees.
- Spray muffin tin with nonstick spray or line with paper muffin cups.
- Combine cornmeal, flour, sugar, baking powder and salt.
- Stir well.
- Combine beaten egg, milk and melted butter (if using normal butter add less salt).
- Stir into the dry mixture and combine just until blended.
- Chopped jalapenos (from a tin) can also be added, as can chopped red pepper and/or tinned corn kernels.
- Scoop batter into prepared muffin pans.
- Sprinkle cheddar cheese on top of muffins before baking if desired.
- Bake for 20-25 minutes .
HONEY CORNBREAD MUFFINS
Bake a batch of the Neelys' Honey Cornbread Muffins recipe from Down Home with the Neelys on Food Network to go with a backyard barbecue or family chili night.
Provided by Patrick and Gina Neely : Food Network
Time 25m
Yield 12 muffins
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees F.
- Into a large bowl, mix the cornmeal, flour, baking powder, sugar, and salt. In another bowl, whisk together the whole milk, eggs, butter, and honey. Add the wet to the dry ingredients and stir until just mixed.
- Place muffin paper liners in a 12-cup muffin tin. Evenly divide the cornbread mixture into the papers. Bake for 15 minutes, until golden.
EASTSIDE CAFE'S CORNBREAD MUFFINS
Steps:
- Preheat oven to 375. Place cornmeal, flour, baking powder, salt, baking soda and sugar in a mixing bowl. In another large bowl combine eggs, buttermilk, canola oil, cheddar cheese and jalapenos and whisk together. Add wet ingredients to dry ingredients and whisk to combine. Add melted butter and mix well. Spray 3 inch muffin pan with cooking spray. Fill half full (about 1/4 cup) per muffin. Bake for 25 minutes until golden brown. (My NYC oven takes 17 minutes)
MAGNOLIA CAFE CORN MUFFINS..
this is a light, moist and not too sweet corn muffin that is really good...the only one we use now..terrific with soups..
Provided by grandma2969
Categories Breads
Time 23m
Yield 9 muffins
Number Of Ingredients 8
Steps:
- Preheat oven to 350*.
- Grease well 9 cups of a 12 cup muffin tin.
- In a large bowl,mic together the dry ingredients, making a well in the center. Stir in the liquid ingredients until just combined, being careful not to overmix.
- The batter may be lumpy.
- Fill the muffin cups about three-quarters full.
- Bake for 18-20 minutes until lightly golden or a cake tester inserted into center of muffin comes out with moist crumbs attached.
- Do not overbake.some residual heat will finish muffin.
Nutrition Facts : Calories 331.9, Fat 18.7, SaturatedFat 11.1, Cholesterol 93.4, Sodium 530.1, Carbohydrate 36, Fiber 1.7, Sugar 7.7, Protein 6.1
JALAPENO CORNBREAD MUFFIN
Provided by Food Network
Time 40m
Yield 6 muffins
Number Of Ingredients 15
Steps:
- Preheat the oven to 350 degrees F.
- Sift flour, cornmeal, sugar, baking powder, baking soda and salt together in a large bowl. Combine buttermilk, Cheddar, Monterey Jack, jalapenos, green onions, egg, cilantro and melted butter in a medium bowl. Fold wet ingredients into dry ingredients with a rubber spatula until just combined. (Do not overmix.)
- Spray a muffin tin with cooking spray. Evenly fill 6 muffin cups to the top. Bake for 20 minutes.
CORNBREAD MUFFINS
These savoury snacks are brilliant for picnics and lunchboxes - plus they can be frozen ahead
Provided by Sarah Cook
Categories Lunch, Side dish, Snack, Treat
Time 1h
Yield Makes 12
Number Of Ingredients 11
Steps:
- Heat oven to 200C/180C fan/gas 6 and brush a 12-hole muffin tin with some of the melted butter Put the corn kernels in a pan with the onion, chilli and a knob of butter. Gently fry for 5-10 mins until golden and soft.
- Mix together the flour, polenta, baking powder and cheddar with 1 tsp salt in a large mixing bowl. Whisk together the eggs, buttermilk and milk, then stir into the dry ingredients with the remaining melted butter and corn mixture. Divide between the muffin holes (they will be quite full) and bake for 25-30 mins or until golden brown and cooked through - poke in a skewer to check. Best eaten warm.
Nutrition Facts : Calories 189 calories, Fat 9 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 22 grams carbohydrates, Sugar 3 grams sugar, Fiber 1 grams fiber, Protein 6 grams protein, Sodium 0.44 milligram of sodium
CORNBREAD MUFFINS
Ubiquitous on southern tables, cornbread is a versatile side dish that can be cut into pieces from a cast-iron skillet or, as done in this recipe, portioned as individual muffins. This recipe by Alexander Smalls, a chef, author, restaurateur and former opera singer, uses finely ground cornmeal and two types of milk to create a savory batter, which also gets a kick from coriander. Fresh corn kernels add texture to the dense quickbread. Serve warm alongside a spread of vegetables or a meat dish, with plenty of butter.
Provided by Korsha Wilson
Categories breads, side dish
Time 25m
Yield 6 muffins
Number Of Ingredients 12
Steps:
- Heat oven to 400 degrees. Line 6 cups of a muffin pan with paper liners or coat with nonstick spray.
- In a large bowl, whisk together the cornmeal, flour, brown sugar, coriander, baking powder and salt. Whisk in the milk, buttermilk and oil, then whisk in the eggs until the batter is smooth. Stir in the corn until well combined. Divide the batter among the prepared muffin cups. (The cups will be full.)
- Bake until a toothpick inserted into the center of a muffin comes out clean, 15 to 17 minutes. Serve warm.
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