Fluffy Bakery Style Cornbread Muffins Food

JUMBO BAKERY STYLE CORNBREAD MUFFINS

Steps:

• Preheat your oven to 350 degrees Fahrenheit. Make sure your oven rack is in the center position.
• Prepare your jumbo muffin tin with 6 jumbo liners. I always prefer to use jumbo cupcake liners with my muffins to prevent sticking.
• Whisk together the flour, corn meal, baking powder, and salt.
• In your medium bow, add softened butter (which you can soften in the microwave about 10-15 seconds medium power) and sugar. Add in the milk, oil, honey, and one egg at a time. You can use a hand mixer, or wooden spoon to combine.
• Spoon in the wet batter into the dry batter, and combine until light and fluffy. Using a large ice cream scoop, fill each muffin tin 3/4 way with batter.
• Bake for 18-20 minutes. A toothpick inserted into the center of the muffin should come out clean.

FLUFFY BAKERY-STYLE CORNBREAD MUFFINS

Steps:

• Preheat oven to 350 degrees F.
• Combine flour, cornmeal, baking powder and salt in a medium bowl.
• In a large bowl, cream together butter and sugar with an electric hand mixer.
• Add milk and oil and mix on low. Add two slightly beaten eggs to the mixture and whisk or lightly beat to incorporate.
• Slowly add the cornmeal mixture in; mixing the two together with a fork until combined. The batter should be slightly airy and sticky.
• Spoon into a greased muffin tin and bake for 18-20 minutes at 350F, using a toothpick to test the center of the muffins for doneness.
• Allow to cool. Of course typical cooling protocol in this household involves munching a molten hot muffin while the others chill to room temperature. Enjoy!

THE ULTIMATE FLUFFY CORNBREAD

Steps:

• Set oven to 450 degrees F.
• Butter a 9-inch round cake pan.
• Pour 2 tablespoons melted butter into cake pan then bake for 5 minutes or until the cake pan is very hot.
• Meanwhile in a medium bowl whisk together the cornmeal, flour, sugar, baking powder and salt.
• Make a well in the center of the mixture and pour the creamed corn, milk, remaining 2 tablespoons melted butter and the egg into the well; stir until smooth.
• Pour the batter into the HOT cake pan.
• Bake for 30-35 minutes or until cornbread is golden brown and tests done.
• Let stand for 15 minutes before serving.