Hey everyone, hope you are having an amazing day today. Today, we’re going to prepare a distinctive dish, my cornbread muffins. One of my favorites food recipes. For mine, I will make it a bit tasty. This is gonna smell and look delicious.
These muffins taste best when served right out of the oven but can be frozen in an airtight container or sealable plastic bag for up to three months. These homemade Southern cornbread muffins are moist, fluffy, and easy to make from scratch. This recipe yields a savory muffin with just enough sweet to complement the cornmeal! These are very tasty corn muffins and my daughter's favorite!
My Cornbread Muffins is one of the most well liked of current trending foods on earth. It’s appreciated by millions every day. It’s simple, it’s fast, it tastes delicious. They’re fine and they look fantastic. My Cornbread Muffins is something which I’ve loved my whole life.
To begin with this recipe, we must prepare a few ingredients. You can cook my cornbread muffins using 6 ingredients and 6 steps. Here is how you can achieve it.
The ingredients needed to make My Cornbread Muffins:
- Take 1 box jiffy corn muffin mix
- Make ready 1/3 cup butter melted
- Make ready 1/3 cup brown sugar
- Prepare 2-3 tbsp honey
- Get 1 large egg
- Prepare 3/4 cup buttermilk
Creamed Corn Cornbread Muffins - these moist and delicious muffins are so quick and easy to I've shared some recipes using my homemade mix, including Orange Honey Cornbread and Tex. These cornbread muffins are hearty and satisfying, and you can make them with sugar or without But for cornbread muffins, we say skip the paper liners. We like the way the sides of the muffins. These corn muffins are basically the corniest of corn muffins out there!
Steps to make My Cornbread Muffins:
- Preheat oven to 375 degrees F.
- Line a 6-12 cavity muffin tin with cooking spray or muffin papers.
- In a medium bowl mix all the ingredients together.
- Spoon the batter into the prepared muffin papers filling about ¾ full.
- Bake for 14-16 minutes.
- **NOTE: if you don't have any buttermilk add 2 tsp vinegar to ¾ cup of milk and let stand for 5 minutes before using.
We like the way the sides of the muffins. These corn muffins are basically the corniest of corn muffins out there! If you've ever made cornbread, you know that you typically use much more flour than cornmeal, but in these muffins. Oil: Unlike in my cornbread, I add a little oil to the muffins. The oil lightens up the crumb and helps prevent the cornbread muffins from crumbling all over the muffin wrapper.
So that is going to wrap it up with this exceptional food my cornbread muffins recipe. Thank you very much for reading. I am sure that you can make this at home. There’s gonna be interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
