Jumbo Bakery Style Cornbread Muffins Food

JUMBO CORN MUFFINS

Jumbo Corn Muffins image

You will need a six-cup jumbo muffin pan to make these muffins. You can use fresh corn kernels (about 1 ear), frozen corn kernels (unthawed), or canned corn kernels. They are so good and go with all kinds of meals -- from chili to chicken. The original recipe is from Family Circle.

Provided by Lvs2Cook

Categories Quick Breads

Time 32m

Yield 6 serving(s)

Number Of Ingredients 10

Ingredients

1 cup flour
3/4 cup yellow cornmeal
2 tablespoons sugar
1 1/2 teaspoons baking powder
1 teaspoon salt
1 pinch cayenne pepper
2/3 cup buttermilk
3 tablespoons vegetable oil
1 large egg
2/3 cup corn kernel

Steps:

Heat oven to 450º.
Grease a 6 cup jumbo muffin pan with nonstick spray.
Whisk flour, cornmeal, sugar, baking powder, salt and cayenne together in a bowl.
In a small bowl, whisk together buttermilk, oil and egg.
Add buttermilk mixture to to flour mixture and stir until ingredients are just moistened.
Fold in corn.
Divide batter evenly among muffin cups.
Bake at 450º for 22 minutes or until tops are golden.
Remove muffin to wire rack and cool.
Serve slightly warm or at room temperature.

Nutrition Facts : Calories 247.2, Fat 8.8, SaturatedFat 1.4, Cholesterol 36.3, Sodium 524.9, Carbohydrate 37.3, Fiber 2.1, Sugar 5.7, Protein 5.9

BAKERY STYLE CORNBREAD MUFFINS

Bakery Style Cornbread Muffins image

Jumbo Bakery Style Corn Muffins that are actually moist! Our muffins are made with stone-ground cornmeal, honey, and other common pantry ingredients.

Provided by Muffin Tin Recipes

Categories Breakfast Side Dish

Time 25m

Number Of Ingredients 10

Ingredients

⅔ cup stone ground corn meal
1 ⅔ cups all-purpose flour
1 ½ tablespoons baking powder
¼ teaspoon kosher salt
½ cup granulated sugar
¼ cup butter ( softened )
¼ cup honey
2 large eggs
1 cup whole milk
2 tablespoons vegetable oil

Steps:

Preheat your oven to 350° Fahrenheit. Make sure your oven rack is in the center position.
Prepare the jumbo muffin tin with 6 liners.
Whisk together the flour, corn meal, baking powder, and salt.
In a 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. Use a hand mixer, or wooden spoon to combine.
Spoon the wet batter into the dry batter, and combine until light and fluffy. Using a large ice cream scoop, fill each muffin liner 3/4 way with batter.
Bake for 18-20 minutes. A toothpick inserted into the center of the muffin should come out clean.

Nutrition Facts : ServingSize 1 muffin, Calories 464 kcal, Carbohydrate 71 g, Protein 9 g, Fat 17 g, SaturatedFat 10 g, Cholesterol 86 mg, Sodium 194 mg, Fiber 3 g, Sugar 31 g

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