Best 7 Classic Cornbread Muffins Recipes
**Cornbread Muffins: A Southern Delight**
Indulge in the delectable flavors of the South with these classic cornbread muffins. Made with a blend of cornmeal, flour, sugar, baking powder, baking soda, salt, eggs, milk, and butter, these muffins are incredibly moist, tender, and bursting with cornmeal's inherent sweetness. With two variations—one including diced jalapeños and cheddar cheese, and the other featuring sweet corn kernels—these muffins cater to a range of preferences, making them perfect for any occasion, whether it's a casual brunch, a hearty lunch, or a comforting dinner.
BASIC CORN MUFFINS
A simple but delicious muffin recipe that can easily be dressed up by adding jalapenos, honey or anything else.
Provided by Doug Matthews
Categories Bread Quick Bread Recipes Muffin Recipes Corn Muffin Recipes
Time 30m
Yield 12
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Grease muffin pan or line with paper muffin liners.
- In a large bowl, mix together corn meal, flour, sugar, baking powder and salt. Add egg, oil and milk; stir gently to combine. Spoon batter into prepared muffin cups.
- Bake at 400 degrees F (200 degrees C) for 15 to 20 minutes, or until a toothpick inserted into a muffin comes out clean.
Nutrition Facts : Calories 154 calories, Carbohydrate 22.5 g, Cholesterol 17.1 mg, Fat 5.9 g, Fiber 1 g, Protein 3.1 g, SaturatedFat 0.8 g, Sodium 196.1 mg, Sugar 6.6 g
CLASSIC CORNBREAD MUFFINS
This corn muffins recipe is easy, moist and fluffy! It's the perfect side dish...and tastes just like your favorite boxed muffin mix.
Provided by Sonja Overhiser
Categories Side Dish
Time 30m
Yield 12
Number Of Ingredients 10
Steps:
- Preheat the oven to 400 degrees Fahrenheit. Add 12 muffin cups to a tin.
- In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, baking soda, and kosher salt.
- In a separate bowl, whisk together the egg, Greek yogurt and milk. Melt the butter, then pour both the milk and butter (or oil) into the dry ingredients. Stir until just combined. Pour into the muffin cups (the cups will be very full).
- Bake about 15 to 17 minutes until the center has firmed up and is lightly golden, and a toothpick comes out clean. Allow to cool in the muffin tin for 5 minutes, then add to a baking rack. Store any leftovers at room temperature covered with a towel for about 3 days, or in a sealed container at room temperature for about 5 days.
Nutrition Facts : Calories 200 calories, Sugar 7.6 g, Sodium 263.1 mg, Fat 6.6 g, SaturatedFat 3.5 g, TransFat 0 g, Carbohydrate 28.4 g, Fiber 1.5 g, Protein 6.4 g, Cholesterol 45.9 mg
CLASSIC CORNBREAD
I love cornbread, but find most to be too dry and crumbly...and many times, tasteless. So after much trial and error, I finally got it right. Whenever I take it to a potluck, I always just bring printed copies of the recipe because it's a given that everyone will want the recipe.
Provided by Melody U.
Categories Other Breads
Time 55m
Number Of Ingredients 10
Steps:
- 1. Preheat oven to 350 degrees F and spray a 9x13 baking pan with cooking spray. You can also cut the ingredients in half and bake in an 8x8 pan.
- 2. Melt butter. Stir honey into butter. Set aside to cool.
- 3. In large mixing bowl, whisk together the flour, cornmeal, sugar, baking powder and salt. In a separate bowl, whisk together the oil, eggs and milk. Whisk in the butter/honey mixture. Don't worry if butter starts to harden. Just be sure to scrape it all into the milk mixture.
- 4. Pour liquids into flour mixture, gently stirring just until all the dry ingredients are incorporated. Do not overstir! The batter may look lumpy and this is how it should be.
- 5. Pour into prepared pan and bake for 40-45 minutes (35 min. approx. for 8x8 pan) or just until knife inserted in center comes out clean. Be careful not to overbake. Serve warm or at room temperature.
- 6. Muffings: For regular sized muffins, spray a 12 cup muffin tin with cooking spray. Fill each cup 2/3 full. DO NOT use paper liners. Bake for 15-20 minutes or until knife inserted in center comes out clean. For jumbo muffins, bake 30 minutes.
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 .
HONEY CORNBREAD MUFFINS
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.
Provided by Patrick and Gina Neely : Food Network
Time 25m
Yield 12 muffins
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees F.
- Into a large bowl, mix the cornmeal, flour, baking powder, sugar, and salt. In another bowl, whisk together the whole milk, eggs, butter, and honey. Add the wet to the dry ingredients and stir until just mixed.
- Place muffin paper liners in a 12-cup muffin tin. Evenly divide the cornbread mixture into the papers. Bake for 15 minutes, until golden.
CLASSIC CORNBREAD
This cornbread strikes the right balance between tender and crumbly. To use it in a Thanksgiving stuffing, reduce the sugar to 2 tablespoons.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Time 30m
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees. Butter an 8-inch square baking pan. In a large bowl, stir together cornmeal, flour, sugar, baking powder, salt, and baking soda. In a medium bowl, whisk together melted butter, buttermilk, and eggs. Add buttermilk mixture to flour mixture and stir just until combined (do not overmix). Transfer batter to pan and smooth top.
- Bake until a toothpick inserted in center comes out clean, 20 to 25 minutes. Let cool in pan on a wire rack, 15 minutes, before serving.
Nutrition Facts : Calories 329 g, Fat 14 g, Fiber 2 g, Protein 7 g, SaturatedFat 8 g
BUTTERY CORNBREAD MUFFINS
These classic cornbread muffins are oh-so easy to make! And best of all, you will probably already have almost all of the ingredients on hand! Just pick up some cornmeal in the bulk section of your supermarket, and walaahh... Cornbread muffins!
Provided by krittylea21
Categories Quick Breads
Time 20m
Yield 12 muffins
Number Of Ingredients 8
Steps:
- Combine ingredients in a large bowl, then mix using a hand beater (no longer than 1 minute) Pour into 12 large muffin cups.
- Bake for 15-20 minutes at 350 degrees F.
Tips:
- For a moist and tender cornbread muffin, use buttermilk or sour cream in your batter.
- Add a tablespoon of honey or maple syrup to the batter for a touch of sweetness.
- For a savory cornbread muffin, add a handful of chopped bacon, cheese, or diced jalapeños to the batter.
- For a crispy crust, brush the tops of the muffins with melted butter before baking.
- If you don't have muffin tins, you can bake the cornbread batter in a 9x13 inch baking pan.
Conclusion:
Cornbread muffins are a delicious and versatile side dish that can be enjoyed with a variety of meals. With a few simple ingredients and a little bit of time, you can make delicious cornbread muffins that your family and friends will love. Try experimenting with different flavors and variations to find your perfect cornbread muffin recipe.
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