How to Recipe Delicious Cornbread Muffins or Bread

Without fail making ultimate Cornbread (Muffins or Bread) easy, bouncy, practical.

Good Evening every body, at this time you get present recipe Cornbread (Muffins or Bread) with 18 ingredients and 9 steps. Below this is how to prepare, please pay attention carefully.

In cooking there are several levels that should be done, starting to prepare ingredients, cooking tools, and also understand method start from beginning to cooking is ready to be served and tasted. Make sure you has enough time and no is thinking about something else, because will cause the food to burn, taste no suitable desired, and many others. Immediately, below are 18 ingredients and 9 stages of easy cooking Cornbread (Muffins or Bread).

Ingredients for Cornbread (Muffins or Bread)

1. Needed 1 cup : cornmeal.

2. Needed 1 cup : all purpose flour.

3. Needed 1 tsp. : baking powder.

4. Needed 1/2 tsp. : baking soda.

5. Needed 1/8 tsp. : salt.

6. Needed 1/2 cup (1 stick) : unsalted butter, melted then cooled slightly.

7. Prepare 1/3 cup : light brown sugar.

8. Prepare 2 tbsp. : honey.

9. Prepare 1 : large egg, room temperature.

10. Needed 1 cup : buttermilk, room temperature.

11. Prepare : For Muffin Variation Add:.

12. Needed 2 tbsp. : vegetable oil.

13. Prepare : Optional Add In's…Add up to 1 cup (total) of the following :.

14. Prepare : ·Corn Kernels.

15. Prepare : ·Diced Jalapenos.

16. Prepare : ·Shredded Cheddar Cheese.

17. Needed : ·Blueberries.

18. Needed : ·Dried Cranberries and Walnuts.

If all ingredients Cornbread (Muffins or Bread) it’s ready, We’re going into the cooking stage. Below is how to serving with relaxing.

Stages Cooking Cornbread (Muffins or Bread)

1. Whisk together in a medium bowl the cornmeal, flour, baking powder, baking soda and salt. Set aside..

2. In a separate medium bowl, whisk together the butter, brown sugar and honey until all combined and no lumps of sugar remains. Then whisk in the egg until just combined. Then whisk in the buttermilk..

3. If making muffins rather than the bread, whisk in the vegetable oil to the wet mix along with the honey and sugar***.

4. Pour the wet ingredients into the dry and whisk until just combined. Careful not to overmix. In using an add-in ingredient, fold them in now..

5. For Muffins: Spoon batter into greased muffin tins (either normal sized or mini), filling all the way to the top. Cooking times and temperatures for muffins listed in Step 6 and Step 7. For bread, skip to Step 8..

6. For Normal Sized Muffins: Bake for 5 minutes at 425°F, then while keeping the muffins in the oven, lower the temperature to 350°F. Continue baking for another 15-17 minutes. Use a toothpick to test if centers are cooked through..

7. For Mini Muffins: Bake for 350°F for 8-10 minutes, until a toothpick comes out clean (mini muffins pictured)..

8. For Bread: Grease and lightly flour a 9 inch square baking pan. Pour batter in and bake for 20 minutes at 400°F, until golden brown on top and a toothpick comes out of the center clean. Allow to cool for at least 10-15 minutes before slicing..

9. Store leftovers at room temperature for up to 1 week..

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