How To make Corn Bread Muffins
2 Eggs, beaten
1 c Whole Milk
3/4 c All-purpose flour
1 1/2 c Sifted yellow corn meal
4 ts Baking powder
1/2 ts Salt
3 tb Granulated sugar
4 tb Fat or oil
Combine eggs and milk; add flour and corn meal. Sift baking powder, salt and sugar; add to corn meal mixture. grease muffin pan with fat; pour in batter. Bake at 350 degrees for 25 to 30 minutes.
How To make Corn Bread Muffins's Videos
Molly Makes Cornbread Muffins with Honey Butter | From the Test Kitchen | Bon Appétit
These extra corny cornbread muffins are corny not because they tell dad jokes, but because there are actual kernels of fresh corn in there, plus sour cream for moistness, and cornmeal so you can actually taste corn.
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ABOUT BON APPÉTIT
Bon Appétit is a highly opinionated food brand that wants everyone to love cooking and eating as much as we do. We believe in seasonal produce, properly salted pasta water, and developing recipes that anyone can make at home.
The Best Jiffy Corn Muffin Mix hack - How to make #JIFFY taste just like homemade #mansaqueen #hack
This jiffy corn muffin hack will leave you wanting for more! It is very moist and rich. You can add either a can of cream style corn or a can of whole kernel corn drained (Do not include the liquid). You will love it ????.
Checkout my viral Jiffy cornbread video!
Ingredients Used (makes about 12-14 muffins)
2 boxes of jiffy mix
3 eggs
2/3 cup buttermilk
7 Tbsp Melted butter @ room temperature
1 tsp pure vanilla extract
1 15oz can cream style corn (or 1 15oz drained whole kernel corn)
Bake as directed @ 400F for 15-20 Minutes or until a toothpick inserted comes out dry. *NOTE* It may take longer to bake due to the added ingredients so make sure they cook thoroughly!
For glaze
1Tbsp melted butter
1tsp honey
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Cornbread Muffins - Classic Recipe
Very easy to follow step by step corn bread muffins with honey butter recipe. This is the classic version of the Corn bread recipe.
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CORN BREAD RECIPE
CORN BREAD INGREDIENTS
1 cup yellow cornmeal
1 cup all purpose flour
1/2 tsp salt
1 tbsp baking powder
1/2 cup granulated sugar
15 oz can of whole Kernel corn
3 large eggs
1/4 cup vegetable oil
1 cup sour cream
1/4 cup of evaporated milk
Honey butter ingredientes
1 cup of unsalted butter
1/3 cup honey
3 tbsp confectioner’s sugar
¼ tsp salt
ESPAÑOL
RECETA DE PAN DE MAIZ
INGREDIENTES PARA EL DE PAN DE MAÍZ
1 taza de harina de maíz amarilla
1 taza de harina para todo uso
1/2 cucharadita de sal
1 cucharada de polvo de hornear
1/2 taza de azúcar granulada
15 onzas de granos de maiz entero
3 huevos grandes
1/4 de taza de aceite vegetal
1 taza de crema agria
1/4 taza de leche evaporada
Honey butter ingredientes
1 taza de mantequilla sin sal
1/3 de taza de miel
3 cucharadas de azúcar de confitería
1/4 cucharadita de sal
An inexpensive recipe using the cheapest ingredients. Cornbread muffins in a few Easy steps!
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Cornbread Muffins
Ingredients List
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1 cup plain flour
1/2 cup cornmeal
1/4 tsp salt
1/2 baking soda
1/2 cup sugar (or to pretence)
1 egg
1/4 cup buttermilk
1/4 cup melted butter
1 tbsp honey
Melted butter and honey to brush on the top
❗️Bake on 180•C for 20 minutes❗️
Check out my other videos below...
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Meatloaf Recipe
Lemon Pound cake Recipe
Fried Fish Recipe
Honey Garlic Chicken bites
Easy baked chicken drumsticks
Jerk Shrimp Pasta
Homemade Jerk Seasoning
Homemade Green Seasoning
The Best Mac and Cheese
Oven Jerk Chicken Dinner
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Music Credits @chazz758
How to Make Scrumptiously Sweet Corn Bread Muffins
These delicious sweet corn bread muffins are light, delicious and a breeze to make. Cornbread is a great as great side dish or on its own. Some like their corn bread sweet, some like it savory. Regardless, this sweet gluten free version will be your new family favourite -- I promise.
Ingredients:
• 1/2 cup butter
• 2/3 cup white sugar
• 2 eggs
• 1 cup buttermilk
• 1/2 teaspoon GF baking soda
• ½ teaspoon Xanthan gum
• 1 cup cornmeal
• 1 cup gluten free flour
• ½ cup frozen fresh corn kernels
• 1/2 teaspoon salt
Method:
1. Stir in 2/3 cup of sugar into a ½ cup melted butter.
2. I like to use the microwave for quickness.
3. In a mixing bowl, add the eggs and beat until light and airy.
4. Add the buttermilk and give it a good stir.
5. In a separate bowl, combine the dry ingredients, which are:
• 1 cup finely ground cornmeal,
• 1 cup gluten free flour mix,
• ½ teaspoon GF baking soda,
• ½ teaspoon salt,
• ½ teaspoon of xanthan gum and a
• ½ cup frozen or fresh corn kernels.
6. Add the liquid and stir until well blended and few lumps remain. Don't over mix!
7. Pour batter into a lined muffin tin.
8. Bake in the preheated oven for about 30 minutes (375 degrees F or 175 degrees C)
9. To test if there ready, insert toothpick in the center. If it comes out clean your good to go!
Description:
Less than 30 mins preparation time
10 to 30 mins cooking time
Serves 2-4
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Homemade Southern Soul Food Cornbread Muffins
This Easy Homemade Cornbread Muffins recipe is made from scratch and is the best sweet or savory appetizer to add to your dinner spread. Serve these cornmeal muffins with warm butter.
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Here is a link to the full printable recipe:
Ingredients
1-2 tablespoons melted unsalted butter Measured solid to grease the muffin tin.
1/4 cup melted unsalted butter 1/2 stick, Measured solid.
2 cups self-rising cornmeal mix
1/2 teaspoon salt
1/2 cup sweetener or sugar Omit if you don't like sweetened cornbread.
2 large eggs
1 1/2 cups buttermilk
Instructions
Preheat oven to 400 degrees.
Pour the 1-2 tablespoons of butter into each of the individual muffin tins. Use enough to fully grease the cups.
Place the muffin tin in the oven to heat while you mix the batter (5-10 minutes). This will produce muffins with crispy edges. You can skip this step if that isn't important to you.
Add the self-rising cornmeal, salt, and optional sugar or sweetener to a mixing bowl. Stir to combine.
Next add in the eggs, 1/4 cup butter, and buttermilk. Stir to combine.
Be sure not to over-mix the batter. Over-mixing will lead to muffins that are tough and will crumble. Only mix well enough to combine the ingredients.
Pour the mixture into the muffin cups (I like to transfer the batter to a cup with a spout for an easy pour), reserve about an inch from the top of each tin. The batter will produce enough muffins with only a small amount remaining and left over.
Bake for 18-25 minutes or until a toothpick can be inserted and return clean. Mine were ready at 20 minutes.