My Cornbread Muffins. How To Make Cornbread Muffins Begin by whisking the eggs in a medium bowl. Add the honey and milk and whisk to combine. In a separate large bowl, combine the flour, cornmeal, sugar, baking powder, and salt.
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. Wrap each muffin in plastic wrap and then place individually wrapped muffins in a freezer-safe bag or container. To thaw, transfer from the freezer and leave on the counter and allow to thaw overnight.
Hey everyone, it’s Brad, welcome to my recipe page. Today, I’m gonna show you how to make a special dish, my cornbread muffins. One of my favorites food recipes. This time, I am going to make it a bit unique. This will be really delicious.
My Cornbread Muffins is one of the most popular of current trending meals on earth. It’s enjoyed by millions daily. It is simple, it’s quick, it tastes yummy. My Cornbread Muffins is something which I have loved my whole life. They’re nice and they look fantastic.
How To Make Cornbread Muffins Begin by whisking the eggs in a medium bowl. Add the honey and milk and whisk to combine. In a separate large bowl, combine the flour, cornmeal, sugar, baking powder, and salt.
To begin with this recipe, we have to first prepare a few components. You can cook my cornbread muffins using 6 ingredients and 6 steps. Here is how you can achieve that.
The ingredients needed to make My Cornbread Muffins:
- Take 1 box of jiffy corn muffin mix.
- Take 1/3 cup of butter melted.
- Prepare 1/3 cup of brown sugar.
- Make ready 2-3 tbsp of honey.
- Take 1 of large egg.
- Make ready 3/4 cup of buttermilk.
Avoid microwaving cornbread to speed up the thawing process; it will dry out the cornbread! Jumbo corn muffins stacked on a table. Confession- I might have been hooked on boxed corn muffins mix. Ever since I was younger, I have always enjoyed corn muffins because they had a sweet & savory appeal.
Instructions to make My Cornbread Muffins:
- Preheat oven to 375 degrees F..
- Line a 6-12 cavity muffin tin with cooking spray or muffin papers..
- In a medium bowl mix all the ingredients together..
- Spoon the batter into the prepared muffin papers filling about ¾ full..
- Bake for 14-16 minutes..
- **NOTE: if you don't have any buttermilk add 2 tsp vinegar to ¾ cup of milk and let stand for 5 minutes before using..
You can enjoy corn muffins for a breakfast, brunch, snack, or as a side to Pressure Cooker Chili. The key ingredient in Cornbread Muffins is yellow cornmeal. Cornmeal is ground dried corn kernel s – it comes in fine, medium and coarse ground. Confusingly, cornmeal is labelled as polenta here in Australia. But actually, polenta is a porridge like Italian side dish (their mashed potato!) that is made from cornmeal.
So that is going to wrap it up with this special food my cornbread muffins recipe. Thanks so much for your time. I am confident that you can make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!