Monday, February 8, 2010

Cornbread Muffins

My family loves cornbread muffins or cornbread, it goes so well for breakfast, lunch, snack or dinner. It's a versatile bread. It's moist, fluffy, bready, cakie, sweet and buttery all together with a corn texture from it's flour, it's divine.

My dad and sister are masters in baking this yummy fluffy and delicious bread. The thing is that they bake by eyeballing and by memory. No measurements and no recipes, not good for someone like me that cooks it all by measurements. I can eyeballing a savory meal, but no way can I ever do that in pasty.

It has taking me for ever to come down with a recipe on paper that I enjoy, it is still not my father's or my sister's version, but close. I came across a recipe from King Arthur Flour, I made some changes to satisfy more of my taste and here is the recipe I came up with.

Cornbread Muffins

1 3/4 cups all purpose flour
1 cup cornmeal
1 cup sugar (more sugar from original recipe)
2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1/2 tsp. cinnamon (my addition, it can be nutmeg)
1 1/4 cups milk
1/2 cup unsalted butter, melted and cooled
2 large egg (added one more egg from original recipe)

Preheat the oven to 375°F.
Lightly grease a 9-inch square or round pan or 12 muffin cups.

1) In a medium bowl, whisk together the flours, cornmeal, sugar, baking powder, baking soda, salt and cinnamon.
3) In another bowl or large measuring cup, whisk together the milk, melted butter, and egg.
4) Pour the liquid all at once into the flour mixture, stirring quickly and gently until just combined.
5. Spread the batter into the prepared pan, or scoop into the muffin tin.
6. Bake for 20 minutes, until the edges just begin to pull away from the pan and a cake tester or paring knife inserted in the center comes out clean.
7. Remove from the oven and cool on a rack for 5 minutes before cutting.

Note: You can stir in any desired herbs, cheese, corn kernels, or other flavorings. A tip from King Arthur's bakers is that if you decide to add creamed corn, decrease the milk in the recipe by 1/3 cup. You can also substitute the butter for corn oil.

Make this recipe, leave a comment about it and remember to enjoy!

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