I needed cornbread muffins to serve on the side with my best ever Chili. So I went to the depths of my recipes – which are strewn across every website and shelf of cookbooks and pulled out a cornbread recipe and proceeded to change it up almost entirely. I know cooking is heat plus food, but baking is chemistry… but even when baking there is a lot of leeway. Especially for these cornbread muffins – hence the moniker easy peasy.
I know I will contradict myself sometimes, as in, this is baking, don’t mess with the ratios but sometimes you mess with the ratios and things work out just fine. Just fine indeed. Cornbread muffins is a recipe that generations of families have adjusted. Seems like it’s a rite of passage to decide how you LIKE YOUR cornbread muffins.
Who taste tested these ?
I served these cornbread muffins to the hubster and two couples. Two couples who know they MUST give me proper feedback when I cook for them, else BridgetsActualKitchen might close to them permanently. (Not really). But they know I need real feedback. Three of the four said that the muffins were perfect. Note – these three slathered more KerryGold Butter on their muffins. The fourth, who did not slather said the muffins needed more butter. So… take that into consideration when you make these.
Dave and I were quite very happy also, with the texture, and the amount of butter in these cornbread muffins. I was also very happy that I could whip these up in about 30 minutes – which included the 18 minute bake time.
So Very Simple.
Possible Adjustments to these Cornbread Muffins
You could add more butter. I used 1/4 Cup – you could add another Tbl or two – 1/3 C or 6 Tbl and be on your way.
You could add more sugar if you like your cornbread sweeter. You could add up to 3-4 more Tbl of sugar or honey or a combo.
You could switch the ratios on the flour / cornmeal. Some people like less cornmeal or more cornmeal – up to 1 1/4 Cup of one and 3/4 cup of the other. I personally like the 1:1 ratio for my cornbread – cornmeal to flour. But – as always – you do you.
What if I want a skillet of cornbread ?
You could just as easily pour this into a buttered cast iron skillet and bake for 29 minutes at 350. Recipe stays the same as making cornbread muffins.
Why cornbread muffins ?
Because they bake up quick in 18 minutes. Because I can do 12 muffins in my easy-bake-oven (aka Breville countertop oven). Because the muffins are already portioned out. Because I have * the cutest * silicone muffin pan from Costco. Because the muffins pop out of the silicone no muss mo fuss no liners – when you butter up the pan before baking.
Serving Suggestions ?
Serve with Chili. The BEST Chili EVER. I can not overstate that suggestion.
What about with BBQ Ribs? Or maybe Fried Chicken?
What about drizzled with local honey bought from a farmer with a cup of coffee and some
B-A-C-O-N ??
So so so many options for Cornbread Muffins.
Cornbread Muffins
Equipment
- Baking Pan or Muffin "tin" My Muffin "tin" is actually Silicone!
Ingredients
Dry Ingredients
- 1 C Cornmeal
- 1 C Flour
- 1 Tbl Baking Powder
- 3 Tbl Sugar
- ½ tsp salt
Wet Ingredients
- ¼ C butter melted and cooled
- 2 large Eggs whisked
- 1¼ C Milk (whole milk is best here)
- 2 Tbl Honey
Prepare the Pan / Muffins
- 2-3 Tbl Butter
Instructions
- Turn on the oven to 350℉.
- Melt the ¼ C butter in a pan or in the micro – let it cool a bit so you don't scramble the eggs…
- Butter the muffin tins or your skillet / baking pan.
- Mix / whisk the dry ingredients in a large bowl or in a large pourable measuring cup.
- Mix the wet ingredients in a bowl and whisk all together. —>. If the butter is still warm S-L-O-W-L-Y add a bit of the warm butter to the milk / eggs / honey mixture while constantly whisking – so you don't scramble the eggs. You want to bring the temp of the whole bowl up while S-L-O-W-L-Y adding the butter. (this is what the pro's call tempering the eggs…)
- Combine the wet ingredients into the dry ingredients and stir just till combined.
- Pour muffins 2/3 full and bake for 18 minutes – check for done-ness using a toothpick – it should come out clean when the muffins are done.
