fluffy cornbread muffins

December 6, 2020 0 Comments Uncategorized

Then add a pinch of baking soda stir to mix together. THANK YOU JENN. Cooking for a bigger crowd. My father told me he didn’t like cornbread muffins and then this happened..I add a bit more milk and they’re delicious. Can I use half butter and half canola oil? i made it for my family with chili and it was delicious. Keep in mind that the muffins will take just a bit longer to cook as well, since they’ll be sharing the oven. I made these muffins last night to go with shepherd’s pie, and they were perfect. Hi James, Unfortunately, they are not interchangeable in recipes — sorry! And no, I didn’t fill all the way to the top, used one Ice cream scoop per muffin filled each about 80pct? Alternately, I want to make 6 big ones! They are a bit sweet and very tasty. of sugar. Thanks for the recipe! Try Aguave nectar it’s great replacement for the honey! Damn the calories – full speed ahead! Hi Mary, Unfortunately, I don’t have any experience with high-altitude baking so I don’t have any wisdom to share. My guests did not like them either. – 20 seconds or so in the microwave does the trick! Thank you. Did use 1/4 c.corn oil and 1/4 c. Melted butter, due to cholesterol problems. . Any suggestions on if I would need to make any adjustments for that to work? Hi Jenn – I only have white cornmeal – would that work as well as the yellow variety? If you are planning to serve this corn bread with a very spicy stew/dish, I would recommend adding a bit more sugar to the recipe for the cornbread for balance. Thanks. Only two of us, so I made a half batch – figured she’d eat one and I’d eat two, and save the others in the freezer (thanks for the instructions). This made 12 huge, peaked muffins. Can I make these and freeze them and then serve them at room temperature? I personally add an extra 1/3 tbsp (1tsp.) Thanks! Made them just the way the recipe reads. Thank you!! Omg! Hi Martina, I use either Indian Head or Quaker, but the brand doesn’t matter much here. I’d up the temperature to 400 degrees. The lack of conversion to metric for the sugar was just an oversight on my part – sorry! Cool the muffins for a few minutes in the pan, then serve warm with softened butter. These will satisfy his corn bread cravings. Also do we cut down on the cooking time if using mini muffin tins? Great recipe. Would that add anything. Question: Would there be a way to modify this recipe (without losing that beautiful texture) to use whole wheat AP flour, either in whole or part? These cornbread muffins are the BOMB! Can I double this recipe? thanks. Please help…. I used 1 tsp because i was afraid my muffins will be bitter from the baking powder. . This by far has the best taste and texture. Thanks for doing this blog and I can’t wait to try more recipes…, Muffins are in the oven!! Worked really well for getting the muffins out with ease. I bake these today. Not to mention that I already had all of the ingredients in-house. We used to have a restaurant called Tippin’s in KC & their big squares of cornbread where fluffy & sweet. When done I cut them into squares. To reheat, wrap them in aluminum foil and warm in a 350°F-oven until hot. I would like to thank you for a great and delicious recipe. Thanks Jenn for another great recipe! I added shredded cheddar cheese to half of the batter for variety and it worked out well. Easy to make and very tasty! I wonder about adding corn kernels as I have seen in other recipes. Delish! Thanks as always! The muffins have a great texture and absolutely no crumbling. best to use a pan, or large muffin tins? I love cornbread! I’ve been making these for the past 5yrs for Thanksgiving. We’ll probably make up several batches of the dry mix in ziplocks and then we’ll be ready for a quick mix after work. Definitely a keeper and no longer going to buy the packaged mixes. […] I made these muffins before to go with my chilli con carne but I had about half a bag of cornmeal left so I wanted to do this again. I made these today and they are delicious! The white chicken chili is always delicious and the corn bread provides an excellent balance to the light spice of the soup. Amazing! Hi Jennifer, So sorry you had trouble with the muffins. Love it !!! Your recipes always make me look good! Awesome recipe! These muffins are SCRUMPTIOUS!! This is my new go-to recipe! Freezing and thawing later. Moist, perfect texture and subtle sweetness. My southern GA family really loved it. Keep an eye on it, but it should take about 25 minutes, or until puffed and lightly golden. These are the best cornbread muffins I’ve ever made! Thank you! Cornbread has always been a favorite of my mine and I love to pair it with other soups and chili dishes from the blog. Light, fluffy, and sweet but not obnoxiously so! I made these this morning for tonight’s Mother’s Day BBQ. Tender, rich and flavorful.perfect texture. Thanks. I have a bunch of corn flour on hand. Easy and delish. He had made cornbread a couple of times here in Argentina and it just wasn’t good at all. Thank you. I omitted the sugar and increased the cornmeal to 1 cup. I will definitely be making it again …and again…and probably again!! I made these muffins this morning for breakfast and they are fantastic! Stumbling on the Once Upon A Chef cook book is truly exciting as I have two small children and am expecting a third. My boys literally inhale them and they disappear in no time. Hi Hannah, If you want to use oil, I’d suggest using half oil and half butter. I’ve just found your site and will be making the white chicken chili and cornmeal muffins for a party this weekend. One of many recipes from onceuponachef that I have been making for the past year and a half. Last night my husband and I enjoyed them alongside the author’s Maryland crab cakes, and this morning I tried her recommendation for breakfast (topped with cherry preserves.) Blueberries would be delish! Another great staple recipe. As for the texture, the muffins should not be grainy. Thank you for so many easy, delicious recipes with very easy to follow instructions. Hi, thanks for the recipe Jenn. Can you suggest a good web hosting provider at a reasonable price? Not a cook or baker, wife busy, have been longing for warm homemade cornbread muffin. Served them with milk for a quick snack, the family loved them. Or snap a photo and share it on Instagram; be sure to tag me @onceuponachef. Add the honey and milk and whisk to … These muffins were absolutely delicious. Another great recipe! In a large bowl, combine flour, cornmeal, sugar, salt and baking powder. Hope you enjoy! After making 2 other batches of corneal muffins this morning that I found on the web I finally stumbled upon your recipe. I used Old Fashioned Stone Ground Yellow Cornmeal. . I’d love to hear how they turn out! Pretty excited!!!! Hi Karen, If you want to use oil, I’d suggest using half oil and half butter. Use greased muffin tin or line up with cupcake liner and pour muffin mixture into 2/3 of muffin tin. I’m so glad I found this site and can not wait to try more! This are the best corn muffins ever. I made these tonight for the first time and they are sweet, fluffy and moist. Due to the high demand of these types of electrical equipment are found in San Diego. The taste was amazing too- a little more salty than sweet which I thought was perfect. I also added a tsp of my homemade vanilla. Sorry that it is late. Has a bit of crunch, yet moist. Served with whipped honey butter and they disappeared. Hubby said they were the best corn muffins…ever! It helps to use less cornmeal. Great recipe when you’re looking for no hassle cornbread muffins. I also do 1/4 cup melted butter and 1/4 unsweetened applesauce in lieu of 1/2 c butter. Preheat the oven to 350 degrees F. Line a muffin tin with liners. Hi Tamar, you could use a dairy free milk like almond milk, and margarine in place of the butter. Perfect with meals or just eat them alone; yum. I use 1/4 cup course corn meal and 2/4 cup fine grade to give the muffin a bit of crunch. Thanks a bunch Jenn!! Love this recipe… I brushed with butter at the 17 & 20 minute marks. Thank you for this recipe . Love them!!!! Ditch the box and make these instead! Would use fine grained next time (yep, there’ll be a next time ‘cos it tastes good!). Lovely! These muffins are just to die for. Amazing!! Just the perfect amount of sweetness. The kids and husband ate almost all of it in one sitting. Keep an eye on it, but it should take about 25 – 30 minutes, or until puffed and lightly golden. You must utilize your daily life in the best direction and employ the right kind of equipment, so that you just will get its benefits. Delicious! Hi Jenn. Great texture and taste, although I barely got one. I don’t eat corn bread or corn muffins often (like maybe twice in my life) but given THESE corn bread muffins I may just be enjoying them more often! Not very “corny”, next time I would add more cornmeal and less flour, and not sweet enough. It should take about 25 minutes, or until puffed and lightly golden, but keep a close eye on it. (And, would it matter if it was frozen, canned or fresh? Hope that helps! I’d feel comfortable serving to guests without having tested first–that’s how consistent you are! In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, and salt. What is the best way to reheat these muffins. My family loves them and as Jenn recommends even the leftovers are great warmed up with butter. Thanks again, Jenn! I don’t know how the magic happens, but I will be using this recipe from now on . I made these in the morning and heated it up just before dinner for my family. They came out yum! Sooooo good! We don’t have cornmeal here in Australia can I use polenta instead? If I were to make this again I would definitely cut out the honey and add half the amount of sugar. Perfect texture, level of sweetness and so easy to make. Even better, made it in iron skillet and it turned out perfect ! It has the best flavour and is moist and fluffy! This corn bread was light and fluffy. Depending on the size, baking times were about 8 to 12 minutes. I’d actually recommend sticking with regular milk here — sorry! They never liked any form of corn bread until these – now they will fight for the last one. I have reduced the sugar by a few tablespoons and they are still good, but reduce the salt a tad too if you go that route. thank you, I am making these now. I’d add 1 cup to the batter along with the dry ingredients and butter. Hi Susan, I think either of those add-ins should work. I left out the honey and these were absolutely delicious. Hey there would you mind letting me know which web host you’re using? So glad that I came across this recipe! I love this muffin recipe. Thank You! I loved it! Thank you in advance. These are great! I got exactly 9 as well. I decided to give them another try but this time using the brand of corn meal in your picture and weighed my ingredients using your metric conversions. I made these muffins today and the taste was very good , but the only thing I didn’t like was the tops didn’t rise enough for me , and in my pan I didn’t Need to spray them so they didn’t get crispy or brown like I like them but will make again, Really nice recipe. It makes a nice 9×13″ pan of yummy sweet cornbread. Glad you like them! I’ve made these muffins following the recipe exactly, and they were delicious. The best corn bread I have ever tasted! It will be my “go to” from now on. Add milk and oil and blend again. Too sweet for me- I’m going to cut out the sugar & just use the honey next time. The batter was grainy a bit, but the muffins (you know.. after they were baked) tasted delicious! Begin by whisking the eggs in a medium bowl. Yay!! I mistakenly read the time for the amount. Finally found the perfect recipe! I have made them in both regular size and mini-size. It may help me and someone else out. Thanks for sharing. It went well with my chicken wings. My mom had tears when she tried them, she said her mom used to make the same way! Thank you for another wonderful recipe!! Just the way I like it: crisp on top, fluffy in the middle, with a touch of sweetness. Yahoo–This is it. Thank you so much for this recipe❤️. I like to add 1 finally chopped jalapeno pepper and 1 cup of grated sharp cheese to the mix. I just made these lovely light muffins for my son when he comes home from school. Great flavor and texture. Do they freeze well? Can I make 1.5 times the amount in a larger baking pan, not as muffins? With your help, my party was a great success. Instead, I’d just serve it on the side. We only drink skim milk, so I used 1/4 c. skim milk + 4oz sour cream in place of the milk. Thanks! Mine did dome up, but were moist and very flavorful, enjoyed by all who got one. Absolutely fantastic recipe, this is my third time making these muffins and my kids love them. hi. Coal or oil will have to get found to start out an electrical or water system. Everyone loved them- best ever!!! The muffins tasted great with warm butter however, I would prefer them to be more moist. This recipe turned out great! This muffins also happens to be my son’s fav. Super easy to whip up with everything I had on hand. SO Glad I DID! It does remind me my Aunt’s recipe. Light, moist and perfectly balanced. It also helps to have your eggs, butter and milk at room temperature before combining. This is the best cornbread I’ve made and I will definitely make again! To tame the heat a little, you could saute them before tossing them in the. These are my go to cornbread muffins! Hi Veronica, I recommend using all-purpose, but if self-rising is all you have, you could try reducing the baking powder to 1-1/2 teaspoons and reducing the salt to 1/2 teaspoon. Quick question on these delicious looking muffins….can the batter be prepared and put in a buttered muffin pan a few hours before cooking? Looking forward to your reply. for the mac and cheese. With a few ingredients always handy and ready in a “few minutes” they are the best breakfast for me (my hubby is a not a muffin person). I used a muffin pan(no liners), coated with coconut oil. They came out perfect ( although we like ours a little sweeter), they were moist and delish. Reminds me of the ones we would have at the diner or lunchonette growing up. Nailed it! Thank you so much. I have made several cornbread recipes, and this one is now my favorite for ease and taste. My husband loved them with the pot of chili we enjoyed tonight for dinner. These are my go-to cornbread muffins. Thanks! Thank you for the cornbread muffin recipe. (and I thought I did not like cornmeal….). They turned out perfect…. Use an 8×12 baking sheet? Maybe 90 – 100g would have been enough. Thank you so much for this recipe and other recipes I’ve made from your website. Best cornbread muffins! Great light texture and not too sweet, but sweet enough taste! I don’t want to waste it and only have almond milk in the fridge. My family, who are not fans of cornbread, loved these! I also halved the recipe. You have rescued me! I used the regular oven, not the convection one, maybe that’s it? This one is, as far as I’m concerned, perfection! 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