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Cornbread in muffin form equals the perfect side dish to just about anything! These cornbread muffins are moist, flavorful, and they come These easy one-bowl cornbread muffins are the best! Tried-and-true, I've been making them for over a decade.
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Ingredients requirements of Cornbread (Muffins or Bread):
- Provide 1 cup - cornmeal
- Give 1 cup for all purpose flour
- Make ready 1 tsp. baking powder
- Prepare 1/2 tsp. - baking soda
- Make ready 1/8 tsp. for salt
- Prepare 1/2 cup (1 stick) of unsalted butter, melted then cooled slightly
- You need 1/3 cup - light brown sugar
- Make ready 2 tbsp. of honey
- Require 1 for large egg, room temperature
- Take 1 cup for buttermilk, room temperature
- Provide For Muffin Variation Add:
- Get 2 tbsp. of vegetable oil
- Need for Optional Add In's…Add up to 1 cup (total) of the following :
- Take - ·Corn Kernels
- Give ·Diced Jalapenos
- Take of ·Shredded Cheddar Cheese
- Make ready ·Blueberries
- Provide - ·Dried Cranberries and Walnuts
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. Evenly divide the cornbread mixture into the papers. Just the best vegan cornbread, perfect for serving with chili. It's wonderfully moist, perfectly sweet and only requires one bowl!
Cornbread (Muffins or Bread) start cooking:
- Whisk together in a medium bowl the cornmeal, flour, baking powder, baking soda and salt. Set aside.
- In a separate medium bowl, whisk together the butter, brown sugar and honey until all combined and no lumps of sugar remains. Then whisk in the egg until just combined. Then whisk in the buttermilk.
- If making muffins rather than the bread, whisk in the vegetable oil to the wet mix along with the honey and sugar***
- Pour the wet ingredients into the dry and whisk until just combined. Careful not to overmix. In using an add-in ingredient, fold them in now.
- For Muffins: Spoon batter into greased muffin tins (either normal sized or mini), filling all the way to the top. Cooking times and temperatures for muffins listed in Step 6 and Step 7. For bread, skip to Step 8.
- For Normal Sized Muffins: Bake for 5 minutes at 425°F, then while keeping the muffins in the oven, lower the temperature to 350°F. Continue baking for another 15-17 minutes. Use a toothpick to test if centers are cooked through.
- For Mini Muffins: Bake for 350°F for 8-10 minutes, until a toothpick comes out clean (mini muffins pictured).
- For Bread: Grease and lightly flour a 9 inch square baking pan. Pour batter in and bake for 20 minutes at 400°F, until golden brown on top and a toothpick comes out of the center clean. Allow to cool for at least 10-15 minutes before slicing.
- Store leftovers at room temperature for up to 1 week.
Cornbread is a staple in the South. Here are all-star recipes, including hot and spicy versions, muffins, fried cornbread, classic buttermilk cornbread, hush puppies, and more. Corn muffins and cornbread muffins make a good addition to any meal, either as a sweet dessert or a side dish. Most traditional corn muffins contain corn, cornmeal, water, butter, flour and generous amounts of sugar. Some people sweeten the corn muffins further with honey, pumpkin, yogurt and.
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