Steps to Make Speedy Cornbread (Muffins or Bread)

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The ingredients needed to make Cornbread (Muffins or Bread):

1. Make ready 1 cup cornmeal
2. Take 1 cup all purpose flour
3. Get 1 tsp. baking powder
4. Get 1/2 tsp. baking soda
5. Get 1/8 tsp. salt
6. Prepare 1/2 cup (1 stick) unsalted butter, melted then cooled slightly
7. Take 1/3 cup light brown sugar
8. Make ready 2 tbsp. honey
9. Prepare 1 large egg, room temperature
10. Make ready 1 cup buttermilk, room temperature
11. Make ready For Muffin Variation Add:
12. Prepare 2 tbsp. vegetable oil
13. Get Optional Add In's…Add up to 1 cup (total) of the following :
14. Get ·Corn Kernels
15. Make ready ·Diced Jalapenos
16. Take ·Shredded Cheddar Cheese
17. Take ·Blueberries
18. Make ready ·Dried Cranberries and Walnuts

This recipe for cornbread works equally as well with yellow, white or blue cornmeal so you can choose the color of cornbread you want! Corn kernels give this moist buttery buttermilk cornbread with corn kernels extra texture and flavor. These golden cheese cornbread muffins are moist and cheesy. Serve the muffins with beans or chili.

Instructions to make Cornbread (Muffins or Bread):

1. Whisk together in a medium bowl the cornmeal, flour, baking powder, baking soda and salt. Set aside.
2. In a separate medium bowl, whisk together the butter, brown sugar and honey until all combined and no lumps of sugar remains. Then whisk in the egg until just combined. Then whisk in the buttermilk.
3. If making muffins rather than the bread, whisk in the vegetable oil to the wet mix along with the honey and sugar***
4. Pour the wet ingredients into the dry and whisk until just combined. Careful not to overmix. In using an add-in ingredient, fold them in now.
5. For Muffins: Spoon batter into greased muffin tins (either normal sized or mini), filling all the way to the top. Cooking times and temperatures for muffins listed in Step 6 and Step 7. For bread, skip to Step 8.
6. For Normal Sized Muffins: Bake for 5 minutes at 425°F, then while keeping the muffins in the oven, lower the temperature to 350°F. Continue baking for another 15-17 minutes. Use a toothpick to test if centers are cooked through.
7. For Mini Muffins: Bake for 350°F for 8-10 minutes, until a toothpick comes out clean (mini muffins pictured).
8. For Bread: Grease and lightly flour a 9 inch square baking pan. Pour batter in and bake for 20 minutes at 400°F, until golden brown on top and a toothpick comes out of the center clean. Allow to cool for at least 10-15 minutes before slicing.
9. Store leftovers at room temperature for up to 1 week.

These golden cheese cornbread muffins are moist and cheesy. Serve the muffins with beans or chili. Evenly divide the cornbread mixture into the papers. These pumpkin cornbread muffins have less fat than regular cornbread muffins, yet they're equally delicious. Though it's a common and inexpensive ingredient, cornmeal can take many forms – bread, muffins, puddings, spoon breads, and more.

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