Golden Cornbread Muffins Food

GOLDEN SWEET CORNBREAD

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.

GOLDEN CORNBREAD MUFFINS

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.*

CORNBREAD MUFFINS I

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.

CLASSIC CORNBREAD MUFFINS

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 .

JUNIOR'S GOLDEN CORN MUFFINS

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.

BASIC CORN MUFFINS

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Grease muffin pan or line with paper muffin liners.
• In a large bowl, mix together corn meal, flour, sugar, baking powder and salt. Add egg, oil and milk; stir gently to combine. Spoon batter into prepared muffin cups.
• Bake at 400 degrees F (200 degrees C) for 15 to 20 minutes, or until a toothpick inserted into a muffin comes out clean.

CORNBREAD MUFFINS

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.

GOLDEN CORNBREAD

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.

GOLDEN CRUST APPLESAUCE CORNBREAD

Steps:

• Preheat oven to 425°.
• Lightly grease an 8x8 inch baking pan.
• In a bowl, mix together flour, cornmeal, baking soda, baking powder, salt, and sugar.
• In a separate bowl, stir together milk, eggs, and applesauce.
• Fold the wet mixture into the dry ingredients and mix together well.
• Pour the mixture into baking pan.
• Bake in the preheated oven until golden brown, about 15 to 20 minutes.

GOLDEN SWEET CORNBREAD

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!