Eastside Cafes Cornbread Muffins Recipes

CLASSIC CORNBREAD MUFFINS

Classic Cornbread Muffins image

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

Ingredients

3/4 cup cornmeal
1 cup all-purpose flour
1/4 cup white sugar
1 tablespoon baking powder
1/4 teaspoon salt
1 egg, lightly beaten
1 cup 1% low-fat milk
1/4 cup unsalted butter, melted

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 .

COFFEE SHOP CORNBREAD MUFFINS

Coffee Shop Cornbread Muffins image

Delicious both at breakfast or as part of the breads served at a holiday meal. Especially nice at Thanksgiving or Christmas served alongside the turkey or ham.

Provided by Steve P.

Categories Quick Breads

Time 30m

Yield 10-12 Muffins

Number Of Ingredients 9

Ingredients

1 1/4 cups yellow cornmeal
1 cup unsifted flour
1/3 cup sugar
1 teaspoon baking soda
1/2 teaspoon salt
1/3 cup packed brown sugar
1 egg
1 cup buttermilk
3/4 cup oil

Steps:

In a bowl, stir together corn meal, flour, sugar, baking soda, salt and brown sugar.
In a second bowl, whisk egg with buttermilk (or sour milk) and oil.
Add liquid ingredients to dry ingredients all at once, stirring just until blended.
Spoon into well greased muffin pans, filling about ¾ full.
Bake in a preheated 425°F oven for 20 minutes or until a golden brown.
Enjoy warm, cooled to room temperature or split and toasted.

EASTSIDE CAFE'S CORNBREAD MUFFINS

EASTSIDE CAFE'S CORNBREAD MUFFINS image

Categories Bread Hominy/Cornmeal/Masa

Yield 24 muffins

Number Of Ingredients 12

Ingredients

2 1/4 cups yellow cornmeal
1 1/4 cups all purpose flour
2 tbl baking powder
1/2 tsp salt
1/2 tsp baking soda
5 tbl sugar
2 eggs
1 1/2 cups buttermilk
6 tbl canola oil
1 1/2 cups cheddar cheese, shredded
2 tbl canned jalapenos, minced
4 tbl butter, melted

Steps:

Preheat oven to 375. Place cornmeal, flour, baking powder, salt, baking soda and sugar in a mixing bowl. In another large bowl combine eggs, buttermilk, canola oil, cheddar cheese and jalapenos and whisk together. Add wet ingredients to dry ingredients and whisk to combine. Add melted butter and mix well. Spray 3 inch muffin pan with cooking spray. Fill half full (about 1/4 cup) per muffin. Bake for 25 minutes until golden brown. (My NYC oven takes 17 minutes)

CORNBREAD STUFFING MUFFINS

Cornbread Stuffing Muffins image

Aunt Lynne Stickrod's muffin recipe for a stuffing variation at Thanksgiving.

Provided by tahoeshepherds

Categories Side Dish Stuffing and Dressing Recipes Cornbread Stuffing and Dressing Recipes

Time 40m

Yield 12

Number Of Ingredients 7

Ingredients

½ (16 ounce) package cornbread stuffing mix
¾ cup chopped dried figs
½ cup canned cream-style corn
½ cup salted butter, melted
½ cup chopped prosciutto
2 large eggs, beaten
¼ teaspoon ground black pepper

Steps:

Preheat the oven to 350 degrees F (175 degrees C). Grease 12 muffin cups.
Combine cornbread stuffing mix, figs, corn, butter, prosciutto, eggs, and pepper in a large mixing bowl. Spoon mixture evenly into the prepared muffin cups.
Bake in the preheated oven until firm and golden brown on top, about 30 minutes.

Nutrition Facts : Calories 213.9 calories, Carbohydrate 24.7 g, Cholesterol 56.3 mg, Fat 11.3 g, Fiber 4.4 g, Protein 4.7 g, SaturatedFat 6 g, Sodium 450.9 mg, Sugar 7.9 g

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