Cornbread (Muffins or Bread)

My favorite thing to eat with chili (or any dinner really). I love cornbread! I usually leave out the corn kernels, because of my picky children, but this recipe is delicious either way. Steps include directions and cook times for both bread and Muffin variations. Recipe from Sallysbakingaddiction.com

Ingredients

  1. 1 cup cornmeal
  2. 1 cup all purpose flour
  3. 1 tsp baking powder
  4. 1/2 tsp baking soda
  5. 1/8 tsp salt
  6. 1/2 cup (1 stick) unsalted butter melted then cooled slightly
  7. 1/3 cup light brown sugar
  8. 2 tbsp honey
  9. 1 large egg room temperature
  10. 1 cup buttermilk room temperature
  11. For Muffin Variation Add:
  12. 2 tbsp vegetable oil
  13. Optional Add In #39 s Add up to 1 cup (total) of the following :
  14. ·Corn Kernels
  15. ·Diced Jalapenos
  16. ·Shredded Cheddar Cheese
  17. ·Blueberries
  18. ·Dried Cranberries and Walnuts

Method

  1. Whisk together in a medium bowl the cornmeal flour baking powder baking soda and salt Set aside
  2. 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
  3. If making muffins rather than the bread whisk in the vegetable oil to the wet mix along with the honey and sugar***
  4. 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
  5. 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
  6. 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
  7. For Mini Muffins: Bake for 350°F for 8-10 minutes until a toothpick comes out clean (mini muffins pictured)
  8. 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 before slicing
  9. Store leftovers at room temperature for up to 1 week

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