Best 4 Homemade Cornbread Or Muffins Mix Recipes
**Cornbread and Muffins Mix: A Versatile Delight for Every Occasion**
Indulge in the irresistible flavors of homemade cornbread and muffins with our carefully curated collection of recipes. From classic Southern-style cornbread to delectable muffin variations bursting with sweet or savory ingredients, this article offers a delightful journey into the world of cornmeal-based treats. Whether you prefer the traditional skillet-baked cornbread, the convenience of individual muffins, or the delightful combination of cornbread and muffin batter, we have the perfect recipe to satisfy your cravings. Embark on a culinary adventure and discover the secrets to creating golden-brown, moist cornbread and muffins that will become instant favorites for breakfast, lunch, or 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
HOMEMADE CORNBREAD OR MUFFINS MIX
An easy to make homemade substitute for store bought boxed cornbread or muffin mixes. Follow the baking instructions included or use 2 cups of the mix in place of boxed mix called for in your recipe.
Provided by Steve P.
Categories Quick Breads
Time 40m
Yield 16 cups mix
Number Of Ingredients 7
Steps:
- Stir together flour, cornmeal, dry milk powder, sugar, baking powder, and salt in an extra large mixing bowl.
- Cut in shortening with a pastry blender till mixture resembles coarse crumbs.
- Store in a covered airtight container or self sealing plastic bag for up to 6 weeks at room temperature.
- (For longer storage, place in freezer container and seal; store in freezer up to 6 months; to use, allow mix to come to room temperature).
- To use mix for corn bread or muffins, lightly spoon into a measuring cup; level with a straight edged spatula: Makes 16 cups of mix.
- To bake corn bread or muffins: Grease or spray an 8x8x2 inch baking pan or 10 2 1/2 inch muffin cups with nonstick spray coating.
- Place 2 cups Corn Bread Mix in a large mixing bowl; If desired, add 3/4 teaspoon dried basil or thyme, crushed; or dried chives, chili powder, or poultry seasoning.
- Make a well in the center of the dry mixture; combine 1 beaten egg and 3/4 cup water in a small bowl; add all at once to mix.
- Stir just till batter is smooth (do not over beat).
- Pour batter into prepared pan or spoon into prepared muffin cups, filling each 3/4 full.
- Bake in a 425°F degree over for 20-25 minutes for corn bread, and about 15 minutes for muffins or till golden brown and a toothpick inserted near the center comes out clean.
- Makes 10 muffins.
Nutrition Facts : Calories 3159, Fat 309.6, SaturatedFat 77.2, Cholesterol 3, Sodium 750.7, Carbohydrate 92.3, Fiber 4.6, Sugar 20.7, Protein 14
CORNBREAD MUFFINS I
These muffins are very similar to the ones found in a famous down-home cooking restaurant. They're so simple to make and taste great because they have real pieces of corn as well as corn meal.
Provided by Lisa K
Categories Bread Quick Bread Recipes Muffin Recipes Corn Muffin Recipes
Time 35m
Yield 12
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Grease or line 12 muffin cups.
- In a large bowl, cream together butter, sugar, honey, eggs and salt. Mix in flour, cornmeal and baking powder; blend thoroughly. Stir in milk and corn. Pour or spoon batter into prepared muffin cups.
- Bake in preheated oven for 20 to 25 minutes, or until a toothpick inserted into center of a muffin comes out clean.
Nutrition Facts : Calories 242.9 calories, Carbohydrate 37.4 g, Cholesterol 52.1 mg, Fat 9.2 g, Fiber 1.2 g, Protein 4 g, SaturatedFat 5.3 g, Sodium 191.1 mg, Sugar 17.9 g
JIFFY CORN MUFFIN MIX COPYCAT
Makes 8.5 ounces (equal to 1-box of Jiffy Corn Muffin Mix), 1-1/2 cups of mix, or 6 corn muffins. Recipe Source: WWW
Provided by najwa
Categories Quick Breads
Time 25m
Yield 6 muffins
Number Of Ingredients 12
Steps:
- Combine first 5 ingredients in a bowl, mix well.
- Whisk in vegetable oil and mix until dry mixture is smooth and lumps are gone.
- If another recipe is calling for a box of Jiffy Corn Muffin Mix, add the above mixed ingredients to that recipe.
- To make Corn Muffins, preheat oven to 400F, spray muffin pan with non-stick cooking spray.
- OPTIONAL: To mix, add any combination of optional ingredients you prefer.
- Combine mix with egg and milk, mixing well.
- Fill muffin pan 1/2 full, bake for 15-20 minutes.
Nutrition Facts : Calories 192.2, Fat 6.3, SaturatedFat 1.2, Cholesterol 32.9, Sodium 397.8, Carbohydrate 30.8, Fiber 1.1, Sugar 11.2, Protein 3.8
Tips:
- Choose the Right Cornmeal: Use a medium or coarse grind cornmeal for a more rustic texture, or a fine grind for a smoother texture.
- Use Fresh Baking Powder: Old baking powder can result in flat, dense cornbread. To ensure a light and fluffy texture, make sure your baking powder is fresh.
- Don't Overmix the Batter: Overmixing can develop the gluten in the flour, resulting in a tough and dense cornbread. Mix the batter just until the ingredients are combined.
- Preheat Your Oven: Always preheat your oven to the desired temperature before baking the cornbread. This helps ensure that the cornbread cooks evenly.
- Use a Cast Iron Skillet: A cast iron skillet provides excellent heat distribution, resulting in a crispy crust and evenly cooked cornbread. If you don't have a cast iron skillet, you can use a 9x9 inch baking pan.
- Add Some Sweetness: If you like your cornbread slightly sweet, you can add a tablespoon or two of honey, maple syrup, or sugar to the batter.
- Add Some Savory Herbs: For a savory twist, you can add some chopped fresh herbs like thyme, rosemary, or sage to the batter.
- Serve Warm: Cornbread is best served warm, right out of the oven. You can also toast it lightly for a crispy crust.
Conclusion:
With its slightly sweet, slightly savory flavor and a variety of ways to customize it, cornbread is a delicious and versatile side dish. Whether you prefer it crispy or soft, sweet or savory, there's a cornbread recipe out there for everyone. So next time you're looking for a quick and easy side dish, give one of these cornbread recipes a try. You won't be disappointed!
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#60-minutes-or-less #time-to-make #course #cuisine #preparation #north-american #breads #breakfast #american #oven #easy #muffins #dietary #inexpensive #quick-breads #equipment #number-of-servings
You'll also love
