Cornbread muffins are a classic Southern delight that brings warmth and comfort to any table. Their golden, slightly sweet flavor pairs beautifully with savory dishes, making them a versatile addition to your meal repertoire. Whether served as a side or enjoyed on their own, these muffins are sure to please everyone. Let’s dive into this simple yet delicious recipe that will become a family favorite!
Ingredients
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1/4 cup sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup milk
- 1/3 cup vegetable oil
- 1 large egg
- Optional: 1 cup corn kernels (fresh or canned)
Servings and Cooking Time
This recipe makes about 12 muffins. Preparation time is approximately 10 minutes, and cooking time is around 20-25 minutes.
Nutritional Value
Each cornbread muffin (approx. 70g) contains about 180 calories, 6g of fat, 28g of carbohydrates, 2g of protein, and 1g of dietary fiber. This nutritional information is based on one serving.
Step-by-Step Cooking Process
- Preheat your oven to 400°F (200°C) and grease a muffin tin.
- In a large bowl, mix cornmeal, flour, sugar, baking powder, and salt.
- In another bowl, whisk together milk, vegetable oil, and egg.
- Pour the wet ingredients into the dry ingredients and stir until just combined.
- If using, fold in the corn kernels gently.
- Evenly distribute the batter into the prepared muffin tin.
- Fill each cup about two-thirds full for optimal rising.
- Bake for 20-25 minutes or until the tops are golden brown and a toothpick comes out clean.
- Remove from oven and let cool for a few minutes before transferring to a wire rack.
- Serve warm, optionally drizzled with honey or butter.
Alternative Ingredients
You can substitute buttermilk for regular milk for a richer flavor. Additionally, for a gluten-free option, use a gluten-free flour blend instead of all-purpose flour. Adding jalapeños or cheese can also enhance the muffins’ flavor.
Serving and Pairings
Cornbread muffins pair wonderfully with chili, soups, and grilled meats. They can also be enjoyed with honey or butter for a delightful breakfast treat.
Storage and Reheating
Store leftover muffins in an airtight container at room temperature for up to three days. For longer storage, wrap them tightly and freeze for up to three months. Reheat in the oven or microwave before serving.
Cooking Mistakes
- Overmixing the batter can make muffins dense; mix until just combined.
- Not preheating the oven can lead to uneven baking.
- Using expired baking powder will prevent proper rising.
- Filling muffin cups too full can cause overflow.
- Not letting muffins cool slightly before removing can cause them to fall apart.
Helpful Tips
- For extra moisture, add a tablespoon of sour cream or yogurt to the batter.
- Experiment with different add-ins like herbs or spices for unique flavors.
- Use a cookie scoop for even muffin portions.
- Check muffins a few minutes before the timer goes off to prevent overbaking.
FAQs
Can I make cornbread muffins without eggs?
Yes, you can replace eggs with flaxseed meal mixed with water or use applesauce as a binder for a vegan option.
How do I know when the muffins are done baking?
Insert a toothpick into the center of a muffin; if it comes out clean or with a few crumbs, they’re ready!
Can I add cheese to cornbread muffins?
Absolutely! Adding shredded cheese enhances flavor and gives a delightful texture.
What can I do with leftover cornbread muffins?
Leftover muffins can be crumbled into salads or used as a base for stuffing.
Can these muffins be made in advance?
Yes, you can prepare the batter a day ahead and bake them fresh when you’re ready to serve.
Conclusion
Cornbread muffins are a simple yet satisfying addition to any meal, perfect for sharing with family and friends. Their versatility and delightful flavor make them a must-try recipe. Enjoy your baking adventure and savor the delicious results!
Cornbread Muffins
Ingredients
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1/4 cup sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup milk
- 1/3 cup vegetable oil
- 1 large egg
- Optional: 1 cup corn kernels
Instructions
- Preheat your oven to 400°F (200°C) and grease a muffin tin.
- In a large bowl, mix cornmeal, flour, sugar, baking powder, and salt.
- In another bowl, whisk together milk, vegetable oil, and egg.
- Pour the wet ingredients into the dry ingredients and stir until just combined.
- If using, fold in the corn kernels gently.
- Evenly distribute the batter into the prepared muffin tin.
- Fill each cup about two-thirds full.
- Bake for 20-25 minutes or until the tops are golden brown.
- Remove from the oven and let cool for a few minutes.
- Serve warm, optionally drizzled with honey or butter.
