Cornmeal And Brown Sugar Muffins Recipes
OLD FASHIONED CORNBREAD MUFFINS - HOW TO MAKE MOIST CORNBREAD FROM SCRATCH
Steps:
- Preheat oven to 375 degrees F. Line 12 muffin tin with liners or spray with nonstick cooking spray.
- Cream together softened butter and brown sugar.
- Add remaining ingredients; combine until smooth.
- Pour into prepared cupcake/muffin tin.
- Bake for 20-25 minutes.
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.
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- Adjust an oven rack to the middle position and preheat the oven to 375 degrees F. Grease a 12-cup muffin tin or line with paper liners (you may need a few extra).
- In a large bowl, beat the eggs with a whisk for about 30 seconds until light and fluffy. Then add the granulated sugar and mix until well combined. Add melted butter, sour cream and milk all at once mix until smooth.
- Evenly sprinkle the salt, baking soda, and baking powder over the top of the mixture and mix well. Add the cornmeal and mix. Add flour ½ cup at a time and mix entirely between additions. After the last 1/2 cup of flour is added, mix gently just until barely mixed in.
- Evenly divide the batter into the prepared muffin tin (I like to use a #20 cookie scoop, see note).
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