Recipe: Tasty My Cornbread Muffins

My Cornbread Muffins. How To Make Cornbread Muffins Begin by whisking the eggs in a medium bowl. Add the honey and milk and whisk to combine. In a separate large bowl, combine the flour, cornmeal, sugar, baking powder, and salt.

My Cornbread Muffins Lauren Claremore, Oklahoma. These cornbread muffins are made with buttermilk and a touch of honey. The key ingredient in Cornbread Muffins is yellow cornmeal. You can have My Cornbread Muffins using 6 ingredients and 6 steps. Here is how you cook it.

Ingredients of My Cornbread Muffins

1. Prepare 1 box of jiffy corn muffin mix.
2. It's 1/3 cup of butter melted.
3. It's 1/3 cup of brown sugar.
4. It's 2-3 tbsp of honey.
5. It's 1 of large egg.
6. You need 3/4 cup of buttermilk.

Cornmeal is ground dried corn kernel s - it comes in fine, medium and coarse ground. Confusingly, cornmeal is labelled as polenta here in Australia. But actually, polenta is a porridge like Italian side dish (their mashed potato!) that is made from cornmeal. In a bowl, combine the flour, cornmeal, sugar, baking powder, baking soda, and salt.

My Cornbread Muffins step by step

1. Preheat oven to 375 degrees F..
2. Line a 6-12 cavity muffin tin with cooking spray or muffin papers..
   
3. In a medium bowl mix all the ingredients together..
4. Spoon the batter into the prepared muffin papers filling about ¾ full..
5. Bake for 14-16 minutes..
6. **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..

In a separate bowl, whisk together the buttermilk, egg, and butter. Pour dry mixture into the wet ingredients and stir just until moistened. Line two muffin tins with the paper liners. In a bowl, combine the wet ingredients: buttermilk, melted butter, eggs, honey, bacon, jalapenos, and corn kernels. Traditionally cornbread muffins are a little sweeter than cornbread.