Hello everybody, hope you’re having an amazing day today. Today, I will show you a way to prepare a distinctive dish, my cornbread muffins. One of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
My Cornbread Muffins is one of the most well liked of recent trending meals in the world. It is appreciated by millions every day. It is easy, it’s fast, it tastes yummy. They are nice and they look fantastic. My Cornbread Muffins is something that I have loved my whole life.
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!
To begin with this particular recipe, we must prepare a few ingredients. You can cook my cornbread muffins using 6 ingredients and 6 steps. Here is how you cook that.
The ingredients needed to make My Cornbread Muffins:
- Get 1 box jiffy corn muffin mix
- Prepare 1/3 cup butter melted
- Prepare 1/3 cup brown sugar
- Get 2-3 tbsp honey
- Prepare 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’s going to wrap it up with this exceptional food my cornbread muffins recipe. Thanks so much for your time. I’m confident that you can make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
