Best Cornbread Muffins Recipes Ever

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Listing Results Best Cornbread Muffins Recipes Ever

Just Now Add the honey and milk and whisk to combine. In a separate large bowl, combine the flour, cornmeal, sugar, baking powder, and salt. Whisk to combine. Add …

Cuisine: American, Southern, Tex-Mex
Total Time: 30 mins
Category: Breads
Calories: 216 per serving
1. Preheat the oven to 350°F degrees. Line a muffin pan with paper liners or spray with non-stick cooking spray. (I prefer to use non-stick cooking spray so the muffins get nice and crisp on the edges.)
2. In a medium bowl, break up the eggs with a whisk. Whisk in the honey, and then the milk. Set aside.
3. In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, and salt. Add the milk mixture and the melted butter to the dry ingredients. Whisk until just blended. Do not overmix; it's okay if there are a few lumps. Spoon the batter evenly into the prepared muffin pan, filling each cup about 3/4 full. Bake for 17 to 20 minutes, or until the tops are set and golden. (Note that the muffins will not dome.) Cool the muffins for a few minutes in the pan, then serve warm.
4. Note: If you'd prefer to make this as cornbread rather than muffins, spray an 8-inch square pan with non-stick cooking spray and bake at 350 degrees for 25 to 30 minutes.

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3 hours ago Preheat oven to 375 degrees F (190 degrees C). Grease 12 muffin cups or line with paper muffin liners. Advertisement. Step 2. In a large bowl, cream together the butter and sugar until light and fluffy. Stir in the eggs one at a time, beating well with each addition, then stir in the vanilla.

Rating: 5/5(305)
Total Time: 38 mins
Servings: 12
Calories: 164 per serving

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2 hours ago Steps: In a large bowl, combine the first six ingredients. In another bowl, combine the egg, egg yolk, buttermilk and oil. Stir into dry ingredients just until moistened. Fold in corn., Fill greased muffin cups three-fourths full. Bake at 400° for 18-23 minutes or until a …

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1 hours ago Step 2. In a large bowl, cream together the butter and sugar. Beat in the honey, eggs and salt. Mix in flour, cornmeal and baking powder. Stir in milk until batter …

Rating: 5/5(140)
Total Time: 35 mins
Servings: 12
Calories: 243 per serving
1. Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 12 cup muffin pan.
2. In a large bowl, cream together the butter and sugar. Beat in the honey, eggs and salt. Mix in flour, cornmeal and baking powder. Stir in milk until batter is smooth. Fold in corn. Spoon into prepared muffin cups.
3. Bake in preheated oven for 20 to 25 minutes, or until tops of muffins are lightly browned.

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1 hours ago Preheat oven to 425 degrees. Spray muffin tin with nonstick spray or line with paper muffin cups. Combine cornmeal, flour, sugar, baking powder and salt. Stir well. Combine beaten egg, …

Rating: 5/5(41)
Category: Quick Breads
Calories: 131 per serving
1. Preheat oven to 425 degrees.
2. Spray muffin tin with nonstick spray or line with paper muffin cups.
3. Combine cornmeal, flour, sugar, baking powder and salt.
4. Stir well.

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7 hours ago Into a large bowl, mix the cornmeal, flour, baking powder, sugar, and salt. In another bowl, whisk together the whole milk, eggs, butter, and honey. Add …

Rating: 5/5(518)
Steps: 3
Difficulty: Easy
Total Time: 25 mins
1. Preheat oven to 400 degrees F.
2. Into a large bowl, mix the cornmeal, flour, baking powder, sugar, and salt. In another bowl, whisk together the whole milk, eggs, butter, and honey. Add the wet to the dry ingredients and stir until just mixed.
3. Place muffin paper liners in a 12-cup muffin tin. Evenly divide the cornbread mixture into the papers. Bake for 15 minutes, until golden.

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5 hours ago Adjust oven rack to middle position and heat oven to 400 degrees. Spray standard muffin tin with nonstick cooking spray. Whisk flour, cornmeal, baking powder, baking soda, and salt in medium bowl to combine; set aside. Whisk eggs in second …

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Just Now In a small bowl, whisk the melted butter, honey, eggs, sour cream and buttermilk together until combined. In a medium bowl, whisk together the flour, cornmeal, baking powder, sugar and salt. Pour the wet ingredients into the dry, then stir gently until JUST combined. Stir in the corn kernels until mixed though.

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Just Now Instructions. Adjust an oven rack to the middle position and preheat the oven to 375 degrees F. Grease a 12-cup muffin tin or line with paper liners. In a large bowl, whisk together the …

Rating: 4.8/5(28)
Category: Muffins
Servings: 12
Total Time: 30 mins
1. Adjust an oven rack to the middle position and preheat the oven to 375 degrees F. Grease a 12-cup muffin tin or line with paper liners.
2. In a large bowl, whisk together the flour, cornmeal, sugar, baking power, baking soda and salt.
3. In a smaller bowl or liquid measuring cup, whisk together the eggs, sour cream and milk.
4. Add the wet ingredients to the dry ingredients. Add the melted butter. Whisk or stir with a rubber spatula until no dry streaks remain. It's ok if there are small lumps. Don't over mix!

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5 hours ago Recipe Notes. To make these dairy free: use a dairy free milk, dairy free yogurt and vegan butter instead of regular butter. To make gluten free cornbread: feel free to make this with oat …

Rating: 4.8/5(20)
Total Time: 35 mins
Category: Nut Free, Side Dish, Snack, Vegetarian
Calories: 142 per serving
1. Preheat the oven to 400 degrees F. Grease a 9x9 inch pan or 9 inch skillet or 9 inch cake pan with nonstick cooking spray or butter.
2. In a large bowl, whisk together the dry ingredients: flour, cornmeal, baking powder and salt. Set aside.
3. In a separate large bowl, mix together the wet ingredients: eggs, maple syrup/honey, yogurt and milk. Add dry ingredients to wet ingredients and stir with a spoon until it just begins to combine, then stir in the melted butter until just combined. Do not overmix the batter.
4. Bake for 18-25 minutes or until a toothpick comes out clean or with just a few crumbs attached. Serve warm with a pat of butter and a drizzle of honey!

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9 hours ago Loved this recipe. Made it for my family as muffins tonight with chili. It was moist and delicious. The best muffins I have ever had. Usually use a packet mix and will never again. I used raw sugar and yellow self rising cornmeal. Also did it on convection bake. It made 15 muffins. Great..great recipe. Thanks for sharing!!!!

Rating: 4.7/5(6)

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Just Now DIRECTIONS. Preheat oven to 400°F (205°C). Stir together the flour, baking powder, salt and sugar in a large bowl. Make a well in the center. In a small …

Rating: 5/5(114)
Total Time: 35 mins
Category: Quick Breads
Calories: 184 per serving
1. Preheat oven to 400°F (205°C).
2. Stir together the flour, baking powder, salt and sugar in a large bowl.
3. Make a well in the center.
4. In a small bowl or 2-cup measuring cup, beat egg with a fork.

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2 hours ago Instructions. Combine the sour cream, milk, 4 tablespoons butter, eggs, and honey in a bowl. In a separate bowl mix the flour, corn meal, salt, baking soda, baking powder, and

Estimated Reading Time: 3 mins
1. Combine the sour cream, milk, 4 tablespoons butter, eggs, and honey in a bowl.
2. In a separate bowl mix the flour, corn meal, salt, baking soda, baking powder, and sugar. Fold the dry ingredients into the wet ingredients. Then gently stir in the corn kernels.
3. Let the batter sit for 15 minutes, use this time to heat your oven to 425 degrees.
4. Pour the batter into a muffin tin, filling each up almost all the way. Then brush the remaining tablespoon of butter on top each muffin.

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9 hours ago Instructions. Preheat oven to 350ºF. Place muffin liners in a muffin tin or spray a silicone muffin pan with cooking spray. In a medium-sized bowl, combine the eggs, milk, vanilla. Melt the …

Rating: 5/5(8)
Category: Side Dish
Cuisine: American
Total Time: 34 mins
1. Preheat oven to 350ºF. Place muffin liners in a muffin tin or spray a silicone muffin pan with cooking spray.
2. In a medium-sized bowl, combine the eggs, milk, vanilla.
3. Melt the butter in the microwave and then add to the egg mixture, stirring well.
4. Add the cornmeal, flour, sugar, baking powder, and salt. Stir until fully combined, but do not over mix.

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6 hours ago Fold in corn. Fill greased muffin cups three-fourths full. Bake at 400° for 18-23 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before …

Rating: 5/5(9)
Estimated Reading Time: 50 secs
Servings: 0.5
Total Time: 35 mins
1. In a large bowl, combine the first six ingredients.
2. In another bowl, combine the egg, egg yolk, buttermilk and oil.
3. Stir into dry ingredients just until moistened.
4. Fold in corn., Fill greased muffin cups three-fourths full.

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Just Now Instructions. Preheat oven to 400 degrees. Add cornmeal, flour, sugar, salt, and baking powder to a large bowl and whisk to break up any clumps. Combine egg, milk, and oil

Rating: 4.7/5(45)
Category: Side Dish
Cuisine: Southern
Total Time: 20 mins
1. Preheat oven to 400 degrees.
2. Add cornmeal, flour, sugar, salt, and baking powder to a large bowl and whisk to break up any clumps.
3. Combine egg, milk, and oil in a medium bowl and whisk to combine.
4. Add wet ingredients to dry ingredients and stir until just combined. Do not overmix.

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7 hours ago Preheat the oven to 400 degrees Fahrenheit. Add 12 muffin cups to a tin. In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, baking soda, and kosher salt.; In a separate …

Cuisine: American
Total Time: 30 mins
Category: Side Dish
Calories: 200 per serving
1. Preheat the oven to 400 degrees Fahrenheit. Add 12 muffin cups to a tin.
2. In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, baking soda, and kosher salt.
3. In a separate bowl, whisk together the egg, Greek yogurt and milk. Melt the butter, then pour both the milk and butter (or oil) into the dry ingredients. Stir until just combined. Pour into the muffin cups (the cups will be very full).
4. Bake about 15 to 17 minutes until the center has firmed up and is lightly golden, and a toothpick comes out clean. Allow to cool in the muffin tin for 5 minutes, then add to a baking rack. Store any leftovers at room temperature covered with a towel for about 3 days, or in a sealed container at room temperature for about 5 days.

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1 hours ago Cornbread Muffins. This recipe for cornbread muffins is actually four recipes in one! Check out the variations to make Orange-Cranberry Cornbread Muffins, Honey …

Estimated Reading Time: 6 mins

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3 hours ago These are the Best Cornbread Muffins you’ll ever make. They’re moist and tender, perfectly sweet, boosted with some carrots and a touch of cheese sprinkled on top. Only 20 minutes …

Rating: 4.9/5(13)
Total Time: 25 mins
Category: Baking
Calories: 222 per serving
1. Preheat the oven to 400F.
2. Spray or brush your muffin pan with Mazola Corn Oil. Any size muffin pan works.
3. Prepare tow bowls, one smaller than the other. In the smaller bowl, mix all the dry ingredients well.
4. In the larger bowl, mix all the wet ingredients.

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6 hours ago Grease and lightly flour a 9-inch square baking pan. Set aside. Whisk the cornmeal, flour, baking powder, baking soda, and salt together in a large bowl. Set aside. In a medium bowl, …

Rating: 4.9/5(180)
Category: Side Dish
Servings: 9
Total Time: 1 hr
1. Preheat oven to 400°F (204°C). Grease and lightly flour an 8 or 9-inch square baking pan. Set aside.
2. Whisk the cornmeal, flour, baking powder, baking soda, and salt together in a large bowl. Set aside. In a medium bowl, whisk the melted butter, brown sugar, and honey together until completely smooth and thick. Then, whisk in the egg until combined. Finally, whisk in the buttermilk. Pour the wet ingredients into the dry ingredients and whisk until combined. Avoid over-mixing.
3. Pour batter into prepared baking pan. Bake for 20 minutes or until golden brown on top and the center is cooked through. Use a toothpick to test. Edges should be crispy at this point. Allow to slightly cool before slicing and serving. Serve cornbread with butter, honey, jam, or whatever you like.
4. Wrap leftovers up tightly and store at room temperature for up to 1 week.

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5 hours ago The best cornbread, and corn muffins, comes from the best corn and eventually corn meal made from that corn. Harry Records, owner of “Harry Here” farm, …

Reviews: 66
Category: Bread
Cuisine: American
Total Time: 45 mins
1. Preheat oven to 350° F and lightly grease a 8″x8″ square baking dish or 9 inch round pan.
2. Blend dry ingredients together in a large bowl.
3. Mix in softened butter. Blend in milk, sour cream and egg. Beat until moist. Pour the batter into prepared pan and place in preheated oven. Bake around 30-35 minutes, until surface starts to crack and edges pull away from pan.
4. If you are using heavy glass bakeware, it may take 5 – 10 minutes longer. A toothpick inserted near the center of the bread should test dry when it is done.

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6 hours ago Put ¼ cup batter into each well of the prepared muffin tin. Bake for 12-15 minutes or until the top is set, lightly golden-brown and a toothpick inserted in the center of the muffins comes out clean. Let the muffins cool in the pan for 5 minutes. Then transfer them to a wire cooling rack to cool slightly.

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7 hours ago Wow there is a big problem with these muffins. It’s hard to stop eating them. These are the best muffins ever. I’ve been making cornmeal muffins for 50 years, and this is the best recipe

Rating: 4.6/5(70)
Total Time: 33 mins
Category: Side Dish
Calories: 204 per serving
1. Preheat oven to 350 degrees F.
2. Combine flour, cornmeal, baking powder and salt in a medium bowl.
3. In a large bowl, cream together butter and sugar with an electric hand mixer.
4. Add milk and oil and mix on low. Add two slightly beaten eggs to the mixture and whisk or lightly beat to incorporate.

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1 hours ago Cook, breaking up the meat into small pieces, until browned and cooked through, about 5 minutes. Drain on a paper towel lined plate and set aside …

Rating: 5/5(31)
Difficulty: Easy
Category: Side-Dish
Steps: 4
1. Heat the oven to 350 degrees F.
2. Remove the casings from the sausages. Heat 1 tablespoon of the olive oil in a skillet over medium-high heat and add the sausage meat. Cook, breaking up the meat into small pieces, until browned and cooked through, about 5 minutes. Drain on a paper towel lined plate and set aside to cool while you cook the vegetables. Wipe out any excess fat from the pan with paper towels.
3. Heat 1 tablespoon of oil in the same skillet over medium-high heat. Add the carrots, celery, and onion. Season with salt and pepper and add the sage. Cook until the vegetables are soft, about 10 minutes. Set aside to cool a bit.
4. Crumble the corn muffins into a large bowl. Put in the cooled sausage and vegetables. Add the eggs and 1/4 cup chicken stock. Using your hands, mix well adding more stock if the stuffing is too dry. Spray a 2-quart oven-proof baking dish with cooking spray. Put the stuffing into the dish and bake for 45 minutes to 1 hour, or until the top is browned and crispy.

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3 hours ago Recipe Notes. To make these dairy free: use a dairy free milk, dairy free yogurt and vegan butter instead of regular butter. To make gluten free cornbread: feel free to make this with oat flour or a gluten free all purpose flour. To make cornbread muffins: divide between 12 greased muffin liners in a muffin pan.

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3 hours ago Wow I made 3 batches of this royal bread to friends and it was just the best cornbread any human can make!! Kudos to your recipe. I finally can say I discovered the best cornbread recipe and knew it would be with the soda and buttermilk ingredients. Thanks!! Buster Bucks (author) from Sonoma County, California on April 03, 2013: Hi Jenny,

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6 hours ago More about "best cornbread muffins recipes ever" EASY CORNBREAD RECIPE MOIST, FLUFFY HOMEMADE CORNBREAD. 2020-12-14 · Preheat the oven to 400 degrees. In a medium mixing bowl, add the flour, cornmeal, sugar, salt, and baking powder.

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9 hours ago Grease a 12-cup muffin tin. Mix together dry ingredients (#1): In a medium bowl, whisk together 1½ cups of the cornmeal, flour, baking powder, baking soda, and salt. Heat cornmeal and …

Rating: 4.8/5(5)
Total Time: 40 mins
Category: Bread
Calories: 292 per serving
1. Adjust oven rack to upper-middle position and preheat oven to 425 degrees F. Grease a 12-cup muffin tin (I used paper liners and the muffins stuck a bit, so I would recommend greasing the pan).
2. In a medium bowl, Whisk together 1½ cups of the cornmeal, the flour, baking powder, baking soda, and salt.
3. In a large bowl, whisk together the remaining ½ cup cornmeal and the milk. Microwave for 1½ minutes, then whisk thoroughly and continue to microwave, whisking every 30 seconds, until thickened to a batter-like consistency (the whisk will leave a distinct trail in the bottom of the bowl that slowly fills in), 1 to 3 additional minutes. [Note: If you do not have a microwave, you can do this step in a saucepan on the stovetop.]
4. Whisk in the sour cream, melted butter, and sugar until combined, then whisk in the eggs. Using a rubber spatula, fold in the flour mixture until thoroughly combined (the batter will be very thick). Divide the batter evenly among the prepared muffin cups (the batter will mound slightly above the rim).

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2 hours ago Instructions. Grease a 9-inch round cake pan or cast iron skillet well and set aside. Preheat the oven to 400 degrees. In a medium mixing bowl, add

Rating: 4.8/5(239)
Calories: 173 per serving
Category: Baking
1. Grease a 9-inch round cake pan or cast iron skillet well and set aside. Preheat the oven to 400 degrees.
2. In a medium mixing bowl, add the flour, cornmeal, sugar, salt, and baking powder. Whisk to combine well.
3. Make a well in the center of your dry ingredients and add your oil or butter, milk, and egg. Stir just until the mixture comes together and there are only a few lumps remaining.
4. Pour the batter into the prepared pan and bake for 20-25 minutes until the top is a deep golden brown and a toothpick inserted into the center comes out clean.

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1 hours ago Instructions. Preheat oven to 425F and spray 12-cup muffin tin with non-stick cooking spray. In a medium bowl, whisk together the 1 cup of the cornmeal, the flour, baking powder, baking …

Rating: 5/5(4)
Total Time: 30 mins
Category: Side Dish
Calories: 300 per serving
1. Preheat oven to 425F and spray 12-cup muffin tin with non-stick cooking spray.
2. In a medium bowl, whisk together the 1 cup of the cornmeal, the flour, baking powder, baking soda, and salt.
3. In a large bowl, whisk together the remaining ½ cup cornmeal and the milk. Microwave for 1½ minutes, then whisk thoroughly and continue to microwave, whisking every 30 seconds, until thickened to a porridge-like consistency (the whisk will leave a distinct trail in the bottom of the bowl that slowly fills in), 1 to 3 additional minutes.
4. Whisk in the sour cream, melted butter, and sugar until combined (if the batter is still quite warm, let cool for a few minutes before adding the eggs), then whisk in the eggs. Using a rubber spatula, fold in the flour mixture until thoroughly combined (the batter will be very thick). Divide the batter evenly among the prepared muffin cups. It will fill above the rims.

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Just Now Instructions. Preheat oven to 350 degrees and grease a 9x13 inch pan. In a large bowl whisk together flour, cornmeal, sugar, baking powder, and salt. In a medium bowl mix together butter, …

Rating: 5/5(223)
Total Time: 45 mins
Category: Side Dish
Calories: 280 per serving
1. Preheat oven to 350 degrees and grease a 9x13 inch pan.
2. In a large bowl whisk together flour, cornmeal, sugar, baking powder, and salt.
3. In a medium bowl mix together butter, oil, milk, and eggs.
4. Add wet ingredients to dry ingredients and mix until combined.

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9 hours ago In a large mixing bowl, whisk together cornmeal and buttermilk until well blended, allow to rest at room temperature for 30 minutes. Preheat oven to 375 degrees. In a bowl, whisk together flour, …

Cuisine: American
Category: Breads
Servings: 18
Total Time: 40 mins
1. In a large mixing bowl, whisk together cornmeal and buttermilk until well blended, allow to rest at room temperature for 30 minutes. Preheat oven to 375 degrees. In a bowl, whisk together flour, baking powder, baking soda and salt, set aside.
2. Add applesauce, melted butter, honey and sugar to cornmeal mixture and whisk until well combine. Mix in eggs. Stir in dry ingredients and whisk just until combine and no longer lumpy. Divide mixture evenly among 18-19 paper lined muffin cups filling each one 2/3 full.
3. Bake in preheat oven for 13-16 minutes until toothpick inserted into center of muffin comes out clean. Allow to cool completely if "frosting" with whipped honey butter, or serve warm slathered with whipped honey butter (melty and drippy delicious mmm).
4. In a mixing bowl, with an electric hand mixer, whip together all ingredients until light and fluffy about 2 minutes.

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8 hours ago Instructions. Preheat oven to 400 degrees F. Prepare a 9x13 inch baking pan and spray with non-stick cooking spray. In a large bowl, combine all ingredients and stir by hand until well …

Rating: 5/5(31)
Total Time: 30 mins
Category: Side Dish
Calories: 141 per serving
1. Preheat oven to 400 degrees F. Prepare a 9x13 inch baking pan and spray with non-stick cooking spray.
2. In a large bowl, combine all ingredients and stir by hand until well combined, but do NOT overmix. Batter may be slightly lumpy.
3. Pour batter into pan and bake for approxiately 25 minutes, or until a toothpick inserteted into the center comes out clean.
4. Remove from oven and allow to cool slightly. Store any uneaten portions tightly covered.

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4 hours ago Preheat oven to 350 degrees. In a large mixing bowl, combine the cornmeal, flour, sugar, baking powder, baking soda and salt. Mix until combined. In another bowl, add the egg, melted butter, …

Rating: 5/5(1)
Calories: 204 per serving
Category: Side Dish
1. Preheat oven to 350 degrees.
2. In a large mixing bowl, combine the cornmeal, flour, sugar, baking powder, baking soda and salt. Mix until combined.
3. In another bowl, add the egg, melted butter, milk and sour cream and whisk together until combined.
4. Pour the milk mixture into the dry ingredients and stir until combined. Don't overmix - the batter should be just a little lumpy. Let the batter rest for about 5 minutes and then mix again lightly.

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1 hours ago Instructions. Preheat oven to 350˚. Line 2 muffin pans with cupcake liners, or lightly grease 1 9x13 casserole pans with non-stick cooking spray. In a large bowl, mix the cake mix …

Rating: 4.8/5(13)
Calories: 300 per serving
Category: Bread, Side Dish
1. Preheat oven to 350˚. Line 2 muffin pans with cupcake liners, or lightly grease 1 9x13 casserole pans with non-stick cooking spray.
2. In a large bowl, mix the cake mix according to package directions, then set aside.
3. In a separate bowl, mix the 2 boxes of cornbread mix according to package directions, then add it to the cake mix bowl. Mix well.
4. Distribute batter into muffin tins or cake pan.

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8 hours ago Perfect Cornbread Muffins Recipe – a no-fail recipe for the best cornbread muffins, no store-bought mix needed. These muffins are fluffy and …

Rating: 5/5(4)
Total Time: 28 mins
Category: Bread
Calories: 152 per serving
1. Spray your muffin pan with cooking spray or grease with butter. Set aside.
2. Preheat oven to 400 degrees F.
3. In a large mixing bowl, whisk together the dry ingredients (flour, cornmeal, baking powder, baking soda, sugar and salt). If you are using dried herbs or other dry add-ons, add them now.
4. In another mixing bowl, whisk together the wet ingredients (buttermilk, oil and egg). If you are using whole kernel corn or peppers, add it now.

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6 hours ago Line the muffin tins with cupcake liners. In a large bowl, combine the cornbread mix, milk, sour cream, honey, and eggs. Whisk together until combined. Lumps are okay. Let the mixture rest for …

Rating: 5/5(3)
Total Time: 35 mins
Category: Recipes
Calories: 224 per serving
1. Preheat the oven to 375 degrees Fahrenheit. Line the muffin tins with cupcake liners.
2. In a large bowl, combine the cornbread mix, milk, sour cream, honey, and eggs. Whisk together until combined. Lumps are okay. Let the mixture rest for 5 minutes.
3. Pour the batter into the muffin cups and fill them 3/4 full. Sprinkle the muffins with sugar.
4. Bake for 18 to 20 minutes or until golden brown. Brush the tops with melted butter 3 to 4 times. Enjoy!

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Just Now Easy Buttermilk Cornbread with a hint of honey is the perfect side to chili's, soups or stews! Crunchy buttery edges with a soft and fluffy centre!

Rating: 5/5(54)
Total Time: 30 mins
Category: Side Dish
Calories: 218 per serving
1. Preheat the oven to 200C | 400F and position a rack in the middle. Lightly grease a 9-inch cast iron skillet or 9-inch square baking dish with butter and place skillet/dish into the oven to heat up. (Alternatively for cast iron skillets: heat 1/2 cup of unmelted butter in your cast iron over stove top on medium heat until melted, turn heat off then allow the butter to cool slightly before adding to the batter.)
2. In a large bowl, whisk together the flour, cornmeal, sugar, baking powder (If using), baking soda and salt.
3. Make a well in the centre and add the buttermilk, honey and eggs. Mix together well to combine, then add in the slightly cooled melted butter. Mix again until 'just' combined (don't over mix).
4. Carefully remove your 'hot' pan or dish from the oven with oven mitts, and pour the batter into the hot skillet or dish. Listen to that sizzle! That's what you want.

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3 hours ago Subscribe for more new cooking recipesJoin me on Facebook https://www.facebook.com/ChefColtonFollow me on Twitter https://twitter.com/ChefColtonCornbread muf

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4 hours ago Spread cornbread on a large rimmed baking sheet. Toast, tossing halfway through until golden and crisp, about 15 minutes. Meanwhile, in a large skillet over medium-high heat, heat oil.

Rating: 5/5(1)
Total Time: 50 mins
1. Preheat oven to 350°. Spread cornbread on a large rimmed baking sheet.
2. Toast, tossing halfway through until golden and crisp, about 15 minutes.
3. Meanwhile, in a large skillet over medium-high heat, heat oil.
4. Add sausage and cook until golden, about 4 minutes.

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2 hours ago Instructions. Preheat oven to 350ºF. In a medium-size bowl, combine egg yolks, milk, vanilla, and melted butter and stir. Add the cornmeal, flour, sugar, baking powder, and salt. Stir until …

Rating: 4.9/5(28)
Total Time: 45 mins
Category: Side Dish
Calories: 178 per serving
1. Preheat oven to 350ºF.
2. In a medium-size bowl, combine egg yolks, milk, vanilla, and melted butter and stir.
3. Add the cornmeal, flour, sugar, baking powder, and salt. Stir until fully combined, but do not over mix.
4. In a separate bowl, beat the egg whites until stiff peaks form. Carefully fold them into the batter.

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Just Now I’m not lying- this is the BEST EVER Easy, Healthy Vegan Cornbread Muffin recipe. Fluffy, tender, and oh so delicious. Fluffy, tender, and oh so delicious. I always use my Dad as a benchmark for recipes, and when he liked my cornbread, especially my no sugar VEGAN cornbread recipe, I knew it was ready to share with you.

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5 hours ago Directions. In a bowl, combine the dry ingredients. Add eggs, shortening and 1/2 cup milk; beat for 1 minute. Add remaining milk; beat just until blended. Fill 12 paper-lined …

Rating: 5/5(14)
Estimated Reading Time: 40 secs
Servings: 12
Total Time: 35 mins
1. In a bowl, combine the dry ingredients. Add eggs, shortening and 1/2 cup milk; beat for 1 minute.
2. Add remaining milk; beat just until blended.
3. Fill 12 paper-lined muffin cups three-fourths full.
4. Bake at 350° until muffins test done, 25-30 minutes.

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8 hours ago Preheat oven to 400 degrees and grease a 9x13-inch baking dish. In a large bowl, whisk together the sour cream, milk, and eggs. Whisk in the butter. Add the corn muffin mix and sugar and …

Rating: 4.9/5(8)
Category: Bread
Cuisine: Southern
Calories: 297 per serving
1. Preheat oven to 400 degrees and grease a 9x13-inch baking dish.
2. In a large bowl, whisk together the sour cream, milk, and eggs.
3. Whisk in the butter.
4. Add the corn muffin mix and sugar and stir in with a wooden spoon. Transfer batter to prepared pan.

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1 hours ago Instructions. Preheat oven to 425 degrees and line a muffin tray with 9-10 liners (or grease well) In a large bowl, whisk together eggs, milk and butter until combined. Mix in sea salt, …

Rating: 5/5(1)
Total Time: 20 mins
1. Preheat oven to 425 degrees and line a muffin tray with 9-10 liners (or grease well)
2. In a large bowl, whisk together eggs, milk and butter until combined
3. Mix in sea salt, sugar, cornmeal, flour and baking powder until fully combined and no lumps
4. Fill each muffin tin about 90% full then bake in oven for 15-18 minutes or so (I like them golden on top)

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Frequently Asked Questions

How do you make homemade muffins from scratch?

Instructions In a large bowl, combine the flour, sugar, baking powder and salt. In a small bowl, beat the egg, milk, and oil. At this point, you will add in your flavors. Fill greased or paper-lined muffin cups three-fourths full and bake at 400 for 18-20 minutes.

What ingredients are in corn muffin?

Typical ingredients used to make corn muffins and breads, in addition to cornmeal, include flour, baking powder, sugar, salt, eggs, milk, and vegetable oil. Regular flour should be substituted with whole-wheat flour.

What is the best recipe for corn bread?

Preheat oven to 350 degrees F (175 degrees C), and lightly grease a 9x9 inch baking dish. In a medium bowl, combine butter, eggs, corn bread mix, whole and creamed corn and sour cream. Spoon mixture into prepared dish. Bake for 45 minutes in the preheated oven, or until the top is golden brown.

How long to bake mini corn muffins?

Fill miniature muffin cups coated with cooking spray three-fourths full. Bake at 400° for 10-12 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve warm.

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