Cornbread Muffins Ii Recipes
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 .
CORNBREAD MUFFINS II
A good cornbread muffin that can be frozen in bags and reheated as needed.
Provided by CHRISW
Categories Savory Muffins
Time 25m
Yield 12
Number Of Ingredients 9
Steps:
- Preheat oven to 450 degrees F (230 degrees C). Lightly grease or line 12 muffin cups.
- In a large bowl, mix together cornmeal, all-purpose flour, baking powder, baking soda, salt and sugar. In a separate bowl, combine buttermilk, eggs and vegetable oil; beat well. Pour buttermilk mixture into flour mixture; stir until blended. Pour batter into prepared muffin cups.
- Bake in preheated oven for 15 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Nutrition Facts : Calories 178.5 calories, Carbohydrate 26.3 g, Cholesterol 32.6 mg, Fat 6.5 g, Fiber 1.5 g, Protein 4.7 g, SaturatedFat 1.2 g, Sodium 443.5 mg, Sugar 6.3 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
CORNBREAD MUFFINS II
A good cornbread muffin that can be frozen in bags and reheated as needed.
Provided by CHRISW
Categories Savory Muffins
Time 25m
Yield 12
Number Of Ingredients 9
Steps:
- Preheat oven to 450 degrees F (230 degrees C). Lightly grease or line 12 muffin cups.
- In a large bowl, mix together cornmeal, all-purpose flour, baking powder, baking soda, salt and sugar. In a separate bowl, combine buttermilk, eggs and vegetable oil; beat well. Pour buttermilk mixture into flour mixture; stir until blended. Pour batter into prepared muffin cups.
- Bake in preheated oven for 15 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Nutrition Facts : Calories 178.5 calories, Carbohydrate 26.3 g, Cholesterol 32.6 mg, Fat 6.5 g, Fiber 1.5 g, Protein 4.7 g, SaturatedFat 1.2 g, Sodium 443.5 mg, Sugar 6.3 g
CORNBREAD MUFFINS II
A good cornbread muffin that can be frozen in bags and reheated as needed.
Provided by CHRISW
Categories Savory Muffins
Time 25m
Yield 12
Number Of Ingredients 9
Steps:
- Preheat oven to 450 degrees F (230 degrees C). Lightly grease or line 12 muffin cups.
- In a large bowl, mix together cornmeal, all-purpose flour, baking powder, baking soda, salt and sugar. In a separate bowl, combine buttermilk, eggs and vegetable oil; beat well. Pour buttermilk mixture into flour mixture; stir until blended. Pour batter into prepared muffin cups.
- Bake in preheated oven for 15 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Nutrition Facts : Calories 178.5 calories, Carbohydrate 26.3 g, Cholesterol 32.6 mg, Fat 6.5 g, Fiber 1.5 g, Protein 4.7 g, SaturatedFat 1.2 g, Sodium 443.5 mg, Sugar 6.3 g
CORNBREAD MUFFINS
Ubiquitous on southern tables, cornbread is a versatile side dish that can be cut into pieces from a cast-iron skillet or, as done in this recipe, portioned as individual muffins. This recipe by Alexander Smalls, a chef, author, restaurateur and former opera singer, uses finely ground cornmeal and two types of milk to create a savory batter, which also gets a kick from coriander. Fresh corn kernels add texture to the dense quickbread. Serve warm alongside a spread of vegetables or a meat dish, with plenty of butter.
Provided by Korsha Wilson
Categories breads, side dish
Time 25m
Yield 6 muffins
Number Of Ingredients 12
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.
CORNBREAD MUFFINS II
A good cornbread muffin that can be frozen in bags and reheated as needed.
Provided by CHRISW
Categories Savory Muffins
Time 25m
Yield 12
Number Of Ingredients 9
Steps:
- Preheat oven to 450 degrees F (230 degrees C). Lightly grease or line 12 muffin cups.
- In a large bowl, mix together cornmeal, all-purpose flour, baking powder, baking soda, salt and sugar. In a separate bowl, combine buttermilk, eggs and vegetable oil; beat well. Pour buttermilk mixture into flour mixture; stir until blended. Pour batter into prepared muffin cups.
- Bake in preheated oven for 15 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Nutrition Facts : Calories 178.5 calories, Carbohydrate 26.3 g, Cholesterol 32.6 mg, Fat 6.5 g, Fiber 1.5 g, Protein 4.7 g, SaturatedFat 1.2 g, Sodium 443.5 mg, Sugar 6.3 g
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