Eastside Cafes Cornbread Muffins Food

COFFEE SHOP CORNBREAD MUFFINS

Coffee Shop Cornbread Muffins image

Delicious both at breakfast or as part of the breads served at a holiday meal. Especially nice at Thanksgiving or Christmas served alongside the turkey or ham.

Provided by Steve P.

Categories Quick Breads

Time 30m

Yield 10-12 Muffins

Number Of Ingredients 9

Ingredients

1 1/4 cups yellow cornmeal
1 cup unsifted flour
1/3 cup sugar
1 teaspoon baking soda
1/2 teaspoon salt
1/3 cup packed brown sugar
1 egg
1 cup buttermilk
3/4 cup oil

Steps:

In a bowl, stir together corn meal, flour, sugar, baking soda, salt and brown sugar.
In a second bowl, whisk egg with buttermilk (or sour milk) and oil.
Add liquid ingredients to dry ingredients all at once, stirring just until blended.
Spoon into well greased muffin pans, filling about ¾ full.
Bake in a preheated 425°F oven for 20 minutes or until a golden brown.
Enjoy warm, cooled to room temperature or split and toasted.

EASTSIDE CAFE'S CORNBREAD MUFFINS

EASTSIDE CAFE'S CORNBREAD MUFFINS image

Categories Bread Hominy/Cornmeal/Masa

Yield 24 muffins

Number Of Ingredients 12

Ingredients

2 1/4 cups yellow cornmeal
1 1/4 cups all purpose flour
2 tbl baking powder
1/2 tsp salt
1/2 tsp baking soda
5 tbl sugar
2 eggs
1 1/2 cups buttermilk
6 tbl canola oil
1 1/2 cups cheddar cheese, shredded
2 tbl canned jalapenos, minced
4 tbl butter, melted

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)

JALAPENO CORNBREAD MUFFIN

Jalapeno Cornbread Muffin image

Provided by Food Network

Time 40m

Yield 6 muffins

Number Of Ingredients 15

Ingredients

1 cup pastry flour
1/2 cup yellow cornmeal
1/8 cup granulated sugar
1/3 tablespoon baking powder
1/3 teaspoon baking soda
1/3 teaspoon salt
5 ounces buttermilk
1/3 cup shredded Cheddar
1/3 cup shredded Monterey Jack cheese
1/8 cup chopped jalapenos
2 green onions, sliced
1 large egg
1/4 bunch fresh cilantro, chopped
1/4 cup melted butter
Nonstick cooking spray, for the muffin tin

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.

MAGNOLIA CAFE CORN MUFFINS..

Magnolia Cafe Corn Muffins.. image

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

Ingredients

1 1/4 cups yellow cornmeal
1 1/4 cups all-purpose flour
1/3 cup sugar
1 tablespoon baking powder
1 teaspoon salt
2 large eggs, lightly beaten
1 1/2 cups milk
3/4 cup butter, melted and cooled slightly

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

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