Cornbread Muffins

Cornbread Muffins

Wanna hear a pretty obvious statement?

I’m pretty hungry all the time now. I know… hungry at 9 months pregnant.?!?! Big shocker here.

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But really, I am the most hungry for breakfast so I think about cereal, bagels, waffles, muffins, and yogurt. No, not having 1 of those things… but eating all of it. A huge pile of it. A bucket of it. Whatever.

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And lately, I’ve been thinking of carby goodness in the form of muffins. Pumpkin Muffins. Chocolate Chip Muffins. Blueberry Muffins. Apple Cinnamon Muffins. Donut Muffins. Peanut Butter Chocolate Chip Muffins. Corn Muffins. <<<< I’m having that Forest Gump shrimp moment when it comes to thinking about muffins.

So that is why I jumped when I saw these cornbread muffins on Baked by Rachel. She just made them last week and once I saw them I was drooling. I just knew I had to make a batch.

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Anyway, besides being awesome corn muffins to eat for breakfast they are so good in stuffing. Yep, Thanksgiving is just around the corner so I used some of these babies in an amazing Cornbread and Sausage Stuffing that I saw on Baked by Rachel. I’m blog stalking Rachel. ha! Well that Cornbread and Sausage Stuffing was awesome so I will share that recipe tomorrow too!!

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Cornbread Muffins

Makes 15 muffins

Ingredients

  • 1 cup cornmeal
  • 1 cup all purpose flour
  • 1/2 tsp baking soda
  • 1 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/4 cup unsalted butter, melted
  • 6 Tablespoons granulated sugar
  • 2 eggs
  • 1C buttermilk (or substitute by mixing together 1 Tablespoon fresh lemon juice plus enough milk to make 1 cup of liquid)

Process

  1. Preheat oven to 375°F. Prepare muffins tins by spraying with nonstick cooking spray. (If cooking all 15 muffins at once, then only spray 3 cups in the 2nd muffin tin)
  2. In a small bowl combine the cornmeal, flour, baking soda, baking powder, and salt.
  3. In a large bowl combine the melted butter with the sugar and eggs. Whisk in buttermilk. Slowly add dry ingredients, stirring until completely combined.
  4. Fill each muffin pan cavity roughly 3/4 full. Bake for 12-15 minutes or until a toothpick inserted comes out clean or with only a few moist crumbs.
  5. Allow muffins to cool for several minutes before transferring to a wire rack to cool completely. Serve immediately or store in an airtight container for up to several days.

Sourced from Baked by Rachel

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About iamahoneybee

Mom. Bostonian. Rabbit and Boston Terrier owner. Home cook. Scrapbooker. Sperry and Kate Spade addict. Never without my phone.
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3 Responses to Cornbread Muffins

  1. Linda / Mom says:

    Love cornbread — can u freeze a couple for me :)

  2. Aunt Tish says:

    So I’m not as from scratch as you are but I want to tell you using Jiffy Mix with the following:
    1 Box of Jiffy Corn Muffin Mix – Make sure to use the Corn Muffin Mix NOT the Corn Bread Mix.
    2 Eggs
    1 Stick of Butter
    1 8oz Sour Cream
    1 8oz Can Corn drained
    Follow directions on box using Sour Cream in lieu of the milk. The box says to bake 12-15 minutes (350’) but you will need to probably keep it in longer because of the sour cream. I cooked it 25 plus minutes on the last batch I did. Use a toothpick to check.
    By adding the can of corn and the sour cream it really makes an awsome cornbread.

  3. Pingback: Cornbread and Sausage Stuffing | I am a Honey Bee

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