Cauliflower Cornbread Muffins Food

CORNBREAD MUFFINS

Cornbread Muffins image

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

Ingredients

Nonstick cooking spray (optional)
1/2 cup/70 grams fine cornmeal, preferably white (see Tip)
1/2 cup/64 grams all-purpose flour
3 tablespoons light brown sugar
1 1/2 teaspoons ground coriander
1 teaspoon baking powder
1/2 teaspoon fine salt
1/4 cup/60 milliliters whole milk
1/4 cup/60 milliliters buttermilk
2 tablespoons vegetable oil
2 large eggs
3/4 cup/90 grams fresh or thawed frozen corn kernels

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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