CORNBREAD MUFFINS
These tender cornbread muffins are the perfect side to any Southern or Southwestern dish. You can whip up the batter in no time!
Provided by Jennifer Segal
Categories Breads
Time 30m
Yield 12 muffins
Number Of Ingredients 9
Steps:
- Preheat the oven to 350°F degrees. Line a muffin pan with paper liners or spray with non-stick cooking spray. (I prefer to use non-stick cooking spray so the muffins get nice and crisp on the edges.)
- In a medium bowl, break up the eggs with a whisk. Whisk in the honey, and then the milk. Set aside.
- In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, and salt. Add the milk mixture and the melted butter to the dry ingredients. Whisk until just blended. Do not overmix; it's okay if there are a few lumps. Spoon the batter evenly into the prepared muffin pan, filling each cup about ¾ full. Bake for 17 to 20 minutes, or until the tops are set and golden. (Note that the muffins will not dome.) Cool the muffins for a few minutes in the pan, then serve warm.
- Note: If you'd prefer to make this as cornbread rather than muffins, spray an 8-inch square pan with non-stick cooking spray and bake at 350 degrees for 25 to 30 minutes.
- Freezer-Friendly Instructions: Cornbread muffins taste best when served right out of the oven but can be frozen in an airtight container or sealable plastic bag for up to 3 months. Thaw for 3 for 4 hours on the countertop before serving. To reheat, wrap them in aluminum foil and warm in a 350°F oven until hot. Alternatively, heat muffins in the microwave at 50 percent power for 30 to 45 seconds, or until just hot; do not overheat or muffins will get tough.
Nutrition Facts : ServingSize 1 muffin, Calories 216, Fat 9 g, Carbohydrate 30 g, Protein 4 g, SaturatedFat 5 g, Sugar 12 g, Fiber 1 g, Sodium 305 mg, Cholesterol 53 mg
SOUTHERN CORN MUFFIN RECIPE
Try this foolproof corn muffin recipe with salsa and melty Cheddar cheese that will make everyone around the table swoon.
Provided by My Food and Family
Categories Home
Time 30m
Yield Makes 6 servings, one muffin each.
Number Of Ingredients 7
Steps:
- Preheat oven to 400°F. Beat egg, milk and salsa in medium bowl with wire whisk until well blended. Add remaining ingredients; stir just until moistened.
- Spoon evenly into six paper-lined or greased medium muffin cups.
- Bake 20 min. or until golden brown. Remove muffins from pan to wire rack. Cool slightly.
Nutrition Facts : Calories 230, Fat 8 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 40 mg, Sodium 490 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 7 g
BASIC CORN MUFFINS
A simple but delicious muffin recipe that can easily be dressed up by adding jalapenos, honey or anything else.
Provided by Doug Matthews
Categories Bread Quick Bread Recipes Muffin Recipes Corn Muffin Recipes
Time 30m
Yield 12
Number Of Ingredients 8
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.
Nutrition Facts : Calories 154 calories, Carbohydrate 22.5 g, Cholesterol 17.1 mg, Fat 5.9 g, Fiber 1 g, Protein 3.1 g, SaturatedFat 0.8 g, Sodium 196.1 mg, Sugar 6.6 g
HONEY CORNBREAD MUFFINS
Bake a batch of the Neelys' Honey Cornbread Muffins recipe from Down Home with the Neelys on Food Network to go with a backyard barbecue or family chili night.
Provided by Patrick and Gina Neely : Food Network
Time 25m
Yield 12 muffins
Number Of Ingredients 9
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.
SOUTHERN BUTTERMILK CORNBREAD MUFFINS
Steps:
- Position a rack in the center of the oven and heat to 400 F. Grease a 12-cup muffin pan.
- In a bowl, combine the flour, cornmeal, sugar, baking powder, baking soda, and salt.
- In a separate bowl, whisk together the buttermilk, egg, and melted butter.
- Pour dry mixture into the wet ingredients and stir just until moistened.
- Fill muffin cups about 2/3 full.
- Bake for 13 to 15 minutes, until the muffins begin to brown on top and a toothpick inserted into the center comes out clean.
Nutrition Facts : Calories 152 kcal, Carbohydrate 23 g, Cholesterol 27 mg, Fiber 1 g, Protein 4 g, SaturatedFat 3 g, Sodium 312 mg, Sugar 3 g, Fat 5 g, ServingSize 12 muffins (12 servings), UnsaturatedFat 0 g
SOUTHERN CORNBREAD MUFFINS
These are simple and they come out so nice, they are great for a snack or company and you can use things around the house, this is the basic recipe I add in onions or jalapenos and cheese for flavor.
Provided by celestial_star03
Categories Quick Breads
Time 20m
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- Combine cornmeal, four, sugar, salt, and baking soda in a large bowl, mixing well.
- Combine buttermilk, egg, and butter, mixing well.
- Add to dry ingredients stirring just until moistened.
- Spoon into greased muffin pans. Bake at 425 for 15 minutes or until edges begin to brown.
- Yield is 1 dozen regular muffins or 6 Texas sized.
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