GOLDEN CORNBREAD
Quickly combine all ingredients in one bowl and pour into a pan. In 20 minutes, you'll be taking a hearty cornbread out of the oven!
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 35m
Yield 6
Number Of Ingredients 8
Steps:
- Heat oven to 450°F. Grease or spray 8- or 9-inch square pan.
- In large bowl, mix all ingredients. Pour into pan.
- Bake 20 to 25 minutes or until toothpick inserted in center comes out clean. Serve warm if desired.
Nutrition Facts : Calories 360, Carbohydrate 54 g, Cholesterol 75 mg, Fat 2, Fiber 2 g, Protein 9 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 520 mg, Sugar 11 g, TransFat 0 g
GOLDEN CORNBREAD MUFFINS
Tender golden gluten free cornbread. Slightly sweet and moist. The perfect side for soup or a barbecue.
Provided by Brielle
Categories Bread
Time 30m
Yield 12
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees. Grease around the tops of a 12 count standard muffin tin and fill holes with paper liners. Set aside.
- In a medium bowl whisk together corn flour (or sorghum flour), cornmeal. almond flour, potato starch, xanthan gum, baking powder and salt.
- In a larger bowl beat eggs. Add sugar and milk and beat until sugar is dissolved. Add melted butter.
- Add dry ingredients to wet ingredients. MIx until combined. Beat an additional minute.
- Fill muffin liners ⅔ way full with batter. Bake at 350 degrees for 15-18 minutes or until golden and tops bounce back with touch of a finger.
- Cool on cooling rack until ready to serve.*
GOLDEN YELLOW CORN BREAD OR CORN MUFFINS
Follow these easy instructions for a slightly sweet take on an American favorite side dish, or follow the variation below for irresistible corn muffins.
Provided by Indian Head Yellow Corn Meal
Categories Bread Side Hominy/Cornmeal/Masa
Yield 12 servings
Number Of Ingredients 8
Steps:
- Corn Bread:
- Preheat oven to 425°F. Combine corn meal, flour, sugar, baking powder and salt in a bowl. Mix oil, egg, and milk together and add to dry ingredients, mixing until batter is uniform. Bake in a greased 9"x9"x2" pan for 20-25 minutes.
- Corn Muffins:
- Pour corn meal batter into greased or line muffin tins, filling about 2/3 full. Bake at 425°F for 15-20 minutes. Makes 12 muffins.
- Recipe Variation:
- For a sweeter, moister corn bread or muffin, make these changes to the recipe above: use 2/3 cup milk, 1/2 cup sugar, 1/2 cup oil and 2 eggs. Reduce the heat to 400°F. Bake for 20-25 minutes.
- This recipe is made available as a courtesy by Wilkins Rogers Mills.
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
GOLDEN SWEET CORNBREAD
If you like sweet cornbread, this is the recipe for you! My mom made this for me as a child, and now it's my family's favorite.
Provided by bluegirl
Categories Bread Quick Bread Recipes Cornbread Recipes
Time 35m
Yield 12
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Spray or lightly grease a 9 inch round cake pan.
- In a large bowl, combine flour, cornmeal, sugar, salt and baking powder. Stir in egg, milk and vegetable oil until well combined. Pour batter into prepared pan.
- Bake in preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center of the loaf comes out clean.
Nutrition Facts : Calories 188.6 calories, Carbohydrate 28.2 g, Cholesterol 17.1 mg, Fat 7.4 g, Fiber 1 g, Protein 3.1 g, SaturatedFat 1.2 g, Sodium 353.9 mg, Sugar 12.2 g
CORNBREAD MUFFINS I
These muffins are very similar to the ones found in a famous down-home cooking restaurant. They're so simple to make and taste great because they have real pieces of corn as well as corn meal.
Provided by Lisa K
Categories Bread Quick Bread Recipes Muffin Recipes Corn Muffin Recipes
Time 35m
Yield 12
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Grease or line 12 muffin cups.
- In a large bowl, cream together butter, sugar, honey, eggs and salt. Mix in flour, cornmeal and baking powder; blend thoroughly. Stir in milk and corn. Pour or spoon batter into prepared muffin cups.
- Bake in preheated oven for 20 to 25 minutes, or until a toothpick inserted into center of a muffin comes out clean.
Nutrition Facts : Calories 242.9 calories, Carbohydrate 37.4 g, Cholesterol 52.1 mg, Fat 9.2 g, Fiber 1.2 g, Protein 4 g, SaturatedFat 5.3 g, Sodium 191.1 mg, Sugar 17.9 g
JUNIOR'S GOLDEN CORN MUFFINS
These muffins have such a fine grain that they're almost cake-like. They still have that golden corn look and taste and rise high and stately in the oven. Recipe from famous Junior's restaurant in Brooklyn.
Provided by Roxygirl in Colorado
Categories Quick Breads
Time 40m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 400°F.
- Line 6 jumbo or 12 regular muffin tins with paper liners or spay them with Pam.
- Mix flour, cornmeal, baking powder, and salt together in medium-sized bowl and set aside.
- Cream the butter and shortening in a large bowl (I use Kitchen Aid) with an electric mixer on high for 2 minutes.
- Then, with mixer still running, gradually add sugar, then eggs, one at a time.
- Continue beating until the batter is creamed and light yellow colored (may look slightly curdled) and add the vanilla.
- Reduce mixer speed to low.
- Beat in half of the flour mixture, then half of the milk, beating about 1 minutes after adding each.
- Repeat, beating in the rest of the flour mixture, then the rest of the milk.
- Beat the batter until well blended, about 1 minute more.
- Spoon into muffin tins, almost up to the top.
- Bake at 400°F for first 10 minutes.
- Reduce temperature to 375°F for about 15 minutes or until golden and toothpick comes out clean.
- Makes one dozen regular muffins or 6 jumbo.
Nutrition Facts : Calories 243.2, Fat 13.9, SaturatedFat 6.8, Cholesterol 63.3, Sodium 309.5, Carbohydrate 25.6, Fiber 0.8, Sugar 9.7, Protein 4
SOFT CORN MUFFINS
How about a fast way to get your corn muffin fix? These whip up in about 5 minutes and they are great for when you are by yourself and just want a little taste!
Provided by Zaney1
Categories Quick Breads
Time 6m
Yield 2 muffins
Number Of Ingredients 9
Steps:
- In a small bowl stir together flour, 3 T yellow cornmeal, sugar, baking powder and salt.
- Make a well in the center of the dry ingredients.
- Stir together beaten egg yolk, milk and melted butter.
- Add all at once to the dry ingredients, stirring just till moistened.
- Line two 6-ounce custard cups with paper baking cups.
- Fill cups 2/3rds full.
- Sprinkle a little additional cornmeal atop muffins.
- Micro-cook, uncovered, on 100% power about 45 seconds or till done, rearranging once. (When done, the surface may appear moist but a wooden pick inserted near the center should come out clean.).
Nutrition Facts : Calories 182.9, Fat 7.2, SaturatedFat 3.6, Cholesterol 117.1, Sodium 324.7, Carbohydrate 26.1, Fiber 1.2, Sugar 6.5, Protein 4.1
GOLDEN CHEDDAR CORN MUFFINS
Make and share this Golden Cheddar Corn Muffins recipe from Food.com.
Provided by ratherbeswimmin
Categories Quick Breads
Time 45m
Yield 10 to 12 muffins, about
Number Of Ingredients 10
Steps:
- Preheat oven to 400°; grease a 12-cup muffin tin.
- In a mixing bowl, combine the cornmeal, cheese, flour, baking soda, and salt.
- In another bowl, whisk the eggs, corn, buttermilk, and oil together; add to dry ingredients; stir just until blended.
- Fold in parsley; spoon batter into prepared muffin tin, filling ¾ full.
- Bake for 25-30 minutes or until tops are firm to touch.
Nutrition Facts : Calories 237.6, Fat 11.6, SaturatedFat 3.8, Cholesterol 76.3, Sodium 388.6, Carbohydrate 26, Fiber 1.6, Sugar 2.5, Protein 8.3
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 .
GOLDEN SWEET CORNBREAD
If you like sweet cornbread, this is the recipe for you! My wife grandmother made this for her as a child, and now it's is the family's favorite. THIS IS JUST AS EASY, BETTER TASTING AND LOWER IN FAT. USE IT FOR A THANKSGIVING GATHERING OR JUST FOR EVERY DAY. YOU ARE DEFINITELY IT FOR A TREAT.
Provided by CHEF GRPA
Categories Breads
Time 35m
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- 1. Preheat oven to 400*F. Spray or lightly grease a 9 inch round cake pan.
- 2. In a large bowl, combine flour, cornmeal, sugar, salt and baking powder. Stir in egg, milk and vegetable oil until well combined. Pour batter into prepared pan.
- 3. Bake in preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center of the loaf comes out clean.
- My Note: I use 1/3 Celsius white and 1/3 Celsius brown sugar, and I let the cornmeal soak in the milk for 10-15 minutes before mixing with the other ingredients. I've also replaced the vegetable oil with melted butter, which works very well.
- This works as cornbread muffins, too! I am not a huge fan of making cornbread as a round or square cake shape... they just are too messy that way. Instead I like to pour the batter into muffin tins lined with cupcake/muffin papers. This recipe works great as muffins. I pour the batter almost to the very top of the paper liners then I bake this at 375 degrees, but I have a convection oven so the heat is usually 25*F. less than the normal temperature... so you can cook it at the suggested heat of 400*F. with a normal oven. It takes 20-23 minutes for a toothpick to come out clean. The tops are always nicely browned and the muffins are perfectly cooked. The only other minor change I make is I use a medium grind cornmeal that is a little more course. It makes the cornbread more like a true "comfort food". If you don't like that extra crunch then use a finer grind. EVERYONE loves this-.
- Additional options: I can bake it in a muffin pan (bake only 15 minutes); I can cut back on my sugar to maybe a round 1/2-cup (or less). I can add just a smidgen more salt. I can add a 1/2 t. vanilla. Add I can also add just a little bit more oil (so it's not quite so crumbly). The next time I bake this for our gang, I'm going to add all of the above.
- I did cut down on the sugar a little. (It's still sweet) Delicious with butter and honey on it. Fantastic accompaniment to soup or stew or beans or even makes a great breakfast!
Nutrition Facts : Calories 190.9, Fat 7.7, SaturatedFat 1.4, Cholesterol 18.4, Sodium 319.4, Carbohydrate 28.2, Fiber 1, Sugar 11.2, Protein 3.1
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