Homemade Cornbread Or Muffins Mix Food

MOIST CORNBREAD MUFFINS

Steps:

• Heat oven to 425°F.
• Grease two 12 muffin tins or line with liners.
• Put all dry ingredients in large bowl and mix well.
• Add buttermilk, mayonnaise, butter and shortening to dry ingredients.
• Mix well.
• Add eggs and blend thoroughly.
• Pour into prepared muffin tins and bake 10-12 minutes till lightly browned.
• Use toothpick to test for doneness.
• NOTE: I added 1 C shredded cheddar cheese on some and cinnamon sugar on some.

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.

HONEY CORNBREAD MUFFINS

Steps:

• Preheat oven to 400 degrees F.
• Into a large bowl, mix the cornmeal, flour, baking powder, sugar, and salt. In another bowl, whisk together the whole milk, eggs, butter, and honey. Add the wet to the dry ingredients and stir until just mixed.
• Place muffin paper liners in a 12-cup muffin tin. Evenly divide the cornbread mixture into the papers. Bake for 15 minutes, until golden.

EASY, SWEET CORNBREAD MUFFINS

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Line 12 muffin cups with paper liners.
• Mix corn bread mix, milk, sour cream, honey, and eggs in a bowl until batter is well combined yet slightly lumpy; allow to rest for 5 minutes. Fill muffin cups 3/4 full with batter. Lightly sprinkle each muffin with sugar.
• Bake in the preheated oven until muffins are golden brown, 18 to 20 minutes. Brush tops of muffins with melted butter; repeat brushing muffins with butter 2 to 3 more times.

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.

JIFFY CORN MUFFIN MIX COPYCAT

Steps:

• Combine first 5 ingredients in a bowl, mix well.
• Whisk in vegetable oil and mix until dry mixture is smooth and lumps are gone.
• If another recipe is calling for a box of Jiffy Corn Muffin Mix, add the above mixed ingredients to that recipe.
• To make Corn Muffins, preheat oven to 400F, spray muffin pan with non-stick cooking spray.
• OPTIONAL: To mix, add any combination of optional ingredients you prefer.
• Combine mix with egg and milk, mixing well.
• Fill muffin pan 1/2 full, bake for 15-20 minutes.

HOMEMADE CORNBREAD OR MUFFINS MIX

Steps:

• Stir together flour, cornmeal, dry milk powder, sugar, baking powder, and salt in an extra large mixing bowl.
• Cut in shortening with a pastry blender till mixture resembles coarse crumbs.
• Store in a covered airtight container or self sealing plastic bag for up to 6 weeks at room temperature.
• (For longer storage, place in freezer container and seal; store in freezer up to 6 months; to use, allow mix to come to room temperature).
• To use mix for corn bread or muffins, lightly spoon into a measuring cup; level with a straight edged spatula: Makes 16 cups of mix.
• To bake corn bread or muffins: Grease or spray an 8x8x2 inch baking pan or 10 2 1/2 inch muffin cups with nonstick spray coating.
• Place 2 cups Corn Bread Mix in a large mixing bowl; If desired, add 3/4 teaspoon dried basil or thyme, crushed; or dried chives, chili powder, or poultry seasoning.
• Make a well in the center of the dry mixture; combine 1 beaten egg and 3/4 cup water in a small bowl; add all at once to mix.
• Stir just till batter is smooth (do not over beat).
• Pour batter into prepared pan or spoon into prepared muffin cups, filling each 3/4 full.
• Bake in a 425°F degree over for 20-25 minutes for corn bread, and about 15 minutes for muffins or till golden brown and a toothpick inserted near the center comes out clean.
• Makes 10 muffins.

CHEESY CORNBREAD MUFFINS

Steps:

• For the muffins: Preheat the oven to 425 degrees F. Prepare a muffin tin with cooking spray.
• Stir together the cornmeal, flour, baking powder, baking soda and salt in a large bowl.
• Add the buttermilk and eggs to a small pitcher and stir to combine. Pour the buttermilk mixture into the dry ingredients. Stir with a fork until combined. Fold in the cheese, green chiles and melted butter until just combined.
• Portion the batter into the prepared muffin tin and bake until they are cooked through, about 15 minutes.
• For the honey butter: Mix the butter and honey in a bowl until combined. Transfer to a ramekin. Remove the muffins from the oven, allow to cool a little, then break open and spread with the honey butter.

SPICY CORNBREAD MUFFINS

Steps:

• Preheat oven to 375 degrees F.
• In a bowl, mix together all of the ingredients until just combined. Do not overmix. Divide the batter evenly in a 12-portion nonstick muffin tin. (If using a tin that isn't nonstick, spray with cooking spray).
• Bake in the center of the oven until just golden and muffin springs back when gently pressed, about 20 minutes.
• Cool for 10 minutes in the pan, then remove and serve warm.

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 .

HONEY-THYME CORNBREAD MUFFINS

Steps:

• Preheat oven to 400°F
• Prepare traditional muffin tins by coating lightly with a cooking spray, or set a silicone muffin tin aside.
• In a medium bowl, whisk eggs; combine with the wet ingredients of sour cream, butter and milk. Stir to incorporate.
• In a large bowl, combine the dry ingredients of flour, cornmeal, baking powder, baking soda, salt, thyme and sugar; stir to incorporate and make a well in the center of the mixture.
• Pour wet ingredients into the well of the dry ingredients and gently fold to mix; stir until just blended.
• Spoon batter into muffin tins about 2/3 of the way full. Bake for about 25 minutes, or until the tops are lightly browned.
• Check the doneness by inserting a toothpick in the center of one of the muffins; it should come out clean.
• Just before the muffins are done, add a small amount of honey in a saucepan and heat.
• Lightly brush the tops of each muffin right out of the oven and still hot, with a little of the honey; the heated muffins will absorb some of the honey.

CORNBREAD MUFFINS

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.

MY VERSION OF STEPHANIE TYSON'S SWEET POTATO CORNBREAD MUFFINS

Steps:

• Preheat the oven to 450°F. In a large bowl, loosely sift the dry ingredients.In a separate bowl, combine eggs, oil, and buttermilk or kefir. Add the sweet potatoes and mix well.
• Add the sweet potato mixture to the dry ingredients and mix until combined, being careful not to overmix.
• Pour into a greased 9-inch baking pan or spoon into a 12-cup muffin tin. Bake at 450° for 20 minutes or until the cornbread is golden.
• Test with a toothpick, and serve with honey.