Corn bread muffins, with variations
I made delicious muffins today and am here to share the love ^.^
I started from my mother's corn bread muffin recipe:
1 ½ cups yellow corn meal
1 cup unbleached white flour
1 ½ tsp baking powder
¼ tsp baking soda
¼ cup sugar
½ tsp salt
1 cup buttermilk
1 egg
¼ cup vegetable oil
Preheat oven to 400 F. Grease or paper 12 muffin cups.
Mix dry ingredients; mix wet ingredients; add one to the other and mix until just blended. Let sit 5 minutes.
Fill muffin tins ¾ full. Bake for 15 min.
I usually make this with normal milk instead of buttermilk, as the latter goes bad faster than I can use it. Today I used a little whole wheat flour to fill out the corn meal, as we had not quite enough. Note you have to grease the muffin tins pretty well or they will make a terrible mess.
I often make this with a little extra sugar in a single dish (small dutch oven works well) to make sweet cornbread; then it takes about 40min to cook.
Today's innovation was to add about a teaspoon each of sage and rosemary to the batter, and then after scooping it into the tin, apply about a cubic half-inch of sharp cheddar cheese to the muffins. I pressed them way down in the batter, but in baking the muffins pushed the cheese out onto the top, where it volcano'd a bit. You may want to put a baking sheet under your muffin tray to catch cheese drips, though I was lucky enough that nothing made it over the edge. The end result was spiced cornbread muffins covered in melted cheddar, plus some crispy fried cheese where it hit the tin.
I started from my mother's corn bread muffin recipe:
1 ½ cups yellow corn meal
1 cup unbleached white flour
1 ½ tsp baking powder
¼ tsp baking soda
¼ cup sugar
½ tsp salt
1 cup buttermilk
1 egg
¼ cup vegetable oil
Preheat oven to 400 F. Grease or paper 12 muffin cups.
Mix dry ingredients; mix wet ingredients; add one to the other and mix until just blended. Let sit 5 minutes.
Fill muffin tins ¾ full. Bake for 15 min.
I usually make this with normal milk instead of buttermilk, as the latter goes bad faster than I can use it. Today I used a little whole wheat flour to fill out the corn meal, as we had not quite enough. Note you have to grease the muffin tins pretty well or they will make a terrible mess.
I often make this with a little extra sugar in a single dish (small dutch oven works well) to make sweet cornbread; then it takes about 40min to cook.
Today's innovation was to add about a teaspoon each of sage and rosemary to the batter, and then after scooping it into the tin, apply about a cubic half-inch of sharp cheddar cheese to the muffins. I pressed them way down in the batter, but in baking the muffins pushed the cheese out onto the top, where it volcano'd a bit. You may want to put a baking sheet under your muffin tray to catch cheese drips, though I was lucky enough that nothing made it over the edge. The end result was spiced cornbread muffins covered in melted cheddar, plus some crispy fried cheese where it hit the tin.