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How To Make Cornbread Muffins

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How To Make Cornbread Muffins
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Cornbread Muffins Recipe. Flavoursome savoury muffins that are a great accompaniment to stews or meat dishes. Experience our Cornbread Muffins recipe. Enlarge Cornbread Muffins Recipe. Flavoursome savoury muffins that are a great accompaniment to stews or meat dishes. Experience our Cornbread Muffins recipe.
Serves:
Makes 12 small muffins
Preparation Time:
20 minutes
Cooking Time:
20 minutes
Total Time:
40 minutes
Oven Temperature:
180° c  -  360° f

Step 1: You will need

  • 120 g yellow cornmeal
  • 120 g flour
  • 100 g sugar
  • ½ tbsp baking powder
  • ½ tsp baking soda
  • a pinch of salt
  • a pinch of chilli flakes
  • 150 g sweet corn
  • 200 g crème fraiche
  • 55 g butter, melted
  • 2 eggs, beaten
  • 2 bowls
  • 2 spoons
  • 12 small muffin cups
  • 1 baking tray

Step 2: Preheat the oven

Set the oven to 180ºC (350ºF/ gas mark 4).

Step 3: Mix the dry ingredients

In a bowl put the cornmeal, flour, sugar, sweet corn, baking powder, baking soda, salt, and chilli flakes. Mix together well.

Step 4: Mix the wet ingredients

In a second bowl combine the butter, with the crème fraiche and eggs and gently stir together.

Step 5: Mix all the ingredients

Pour the wet ingredients into the bowl with the dry ingredients and mix together until combined. Don't overmix as this will make the muffins elastic. They should be stay light and fluffy.

Step 6: Fill the moulds

Arrange the cake moulds onto the oven tray.

Spoon the mixture into each cake mould, filling it about three quarters full to allow for the muffins to rise during baking.

Step 7: Bake the muffins

Slide the baking tray into the centre of the oven and bake for 20 minutes.

Step 8: Serve

When the muffins have risen and turned golden brown, remove them from the oven and take them out of the moulds.

Serve while warm with butter. They also make a great accompaniment for stews or meat dishes.
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Tips & Comments
  1. studentoflife

    My, my. corn bread/muffin styles do vary a lot from place to place. How comforting to be able to create one's preference. I would suggest mixing all the really dry ingredients together well first, then the corn. Have you ever gotten a bite of some kind of quick bread with a lump of unmixed baking soda or powder in it? Not fun. Now then, I'm going to have to get me some of those fancy silicone baking molds.

  2. inyourkitchen

    Try this recipe for Jalapeno Feta cornbread, it's so good http://inyourkitchen.com/video_detail.php?id=Mzk=

  3. Anonymous

    I'll try it

  4. Anonymous

    Hello Alabama grandmother... We soooo agree with you!!! We don't want a cake!!!! Happy Thanksgiving!!!! Polly and Mary.... from the Italo-American side of the world...

  5. Anonymous

    No sugar!! Much much more corn meal( ground whole grain is very good) to flour amounts!! In fact I use maybe 1 3/4 cups cornmeal to 1/4 cup flour. We don't want cake here! Use buttermilk, a bit of oil in the batter. Cut the corn and hot pepper flakes entirely. Keep this simple. Put butter ON the stuff afterwards!! Use cast iron muffin pans. Cheers from Alabama grandmother