Recipe: Tasty Cornbread (Muffins or Bread)

Cornbread (Muffins or Bread). Super moist, not crumby, and so tasty they can be eaten plain. These Cornbread Muffins are made with creamed corn so they truly taste of corn and are more moist than traditional Southern cornbread. Cornbread is any quick bread containing cornmeal, and a Native American cuisine.

Bake a batch of the Neelys' Honey Cornbread Muffins recipe from Down Home with the Neelys on Food Network to go with a backyard barbecue or family chili night. Evenly divide the cornbread mixture into the papers. Made with cornmeal and fresh corn kernels, these not-too-sweet tender muffins are just as good alongside barbecue as they are slathered with butter at the breakfast table. You can have Cornbread (Muffins or Bread) using 18 ingredients and 9 steps. Here is how you achieve that.

Ingredients of Cornbread (Muffins or Bread)

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

Cornbread is a staple in the South. Honey added to corn bread muffin mix creates an easy, sweet cornbread muffin perfect for any meal. I've made the Jiffy cornbread muffins per box instructions and they were dry and bland. This recipe tastes really good; moist and sweet.

Cornbread (Muffins or Bread) step by step

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..

The best vegan Cornbread Muffins with jalapeno are perfectly sweet with a bit of heat! They bake up moist, tender and are perfect for pairing with soups, stews and chilies. Growing up I do remember the wonderful cornbread muffins my mom would make. These tender cornbread muffins are the perfect side to any Southern or Southwestern dish. Sweet, buttermilk cornbread muffins that are super easy to make and super tasty too.

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