Tender, scrumptious Buttermilk Corn Muffins with sufficient sweetness to make them irresistible! So versatile and fast to throw collectively.
Cornbread Muffins are a simple facet when serving a recreation day bowl of chili or a speedy breakfast smeared with butter and jam.
Why You Should Make
- That is an outdated Ina Garten recipe from earlier than she had a TV present. It was printed in Home Stunning a few years in the past.
- The buttermilk makes these tender and moist.
- These candy corn muffins pair delightfully with chili, soups, and even casseroles.
I bake up a batch of those buttermilk corn muffins each time the moon and stars are aligned, which means chili is on the menu and buttermilk is within the fridge. Candy and tender, these corn muffins are an ideal facet for a fall meal.
However typically I discover different excuses to bake up a batch. They have been wonderful with tonight’s fajitas. I first baked these corn muffins years in the past and by no means regarded for one more recipe. They’re so fantastic recent out of the oven with a chilly pat of butter.
Ina Garten’s Cornbread Recipe
This recipe originated from Ina Garten, in a problem of Home Stunning, however I don’t assume it’s made it into any of her cookbooks. There are a few her recipes that use bitter cream, however this cornbread makes use of buttermilk.
She made it in a casserole dish, however I really like getting ready muffins so I can freeze the leftovers for different meals, a fast breakfast, or a snack.
The best way to Make Buttermilk
- PRO-Tip: Do you know you may make your individual buttermilk substitute? For every cup of buttermilk wanted, add a tablespoon of both lemon juice or white vinegar to a one-cup liquid measuring cup, then add milk as much as the one-cup mark.
- Permit the combination to take a seat and thicken for about 5 minutes, then use it in your recipe as directed.
Skilled Suggestions
- Cornbread is a fast bread, which means it makes use of baking soda, baking powder, or each as leaveners as an alternative of yeast.
- PRO-Tip: Be sure your baking powder has not expired earlier than beginning this recipe. Previous baking powder is not going to leaven correctly.
- This recipe requires baking powder, not the extra incessantly used baking soda. Baking powder wants an acid within the batter for the most effective outcomes. Each milk and buttermilk comprise lactic acid.
- When making fast bread, it’s finest to combine the dry components in a single bowl and the moist components in one other, then mix the 2.
- This helps stop over-mixing which is able to make your muffins develop peaks and tunnels. As a substitute of rounded domes, the highest of your cornbread will look pointed, an indication of overworked gluten.
- PRO-Tip: Use a rubber spatula or wood spoon to make the batter. Don’t use a hand mixer as most certainly, you’ll overbeat the batter.
- Use a big scoop to divvy up the batter to make sure the muffins are constant in measurement.
- Verify utilizing a toothpick inserted within the center to see in case your muffins are carried out baking. There must be no batter on the toothpick when it’s pulled out of the cornbread.
Often Requested Questions
Some well-liked additions to cornbread embody:
– Diced jalapenos and sharp cheddar cheese
– Corn kernels, minced pink pepper, recent basil
– Chopped Bacon or Ham Cubes and your favourite shredded cheese.
– Dried cranberries or different dried fruit.
– Chopped and steamed spinach, scallions and cheese.
Sure, these muffins freeze fantastically. Place the muffins you’re not going to eat quickly right into a freezer-safe Ziploc bag, take away extra air, and place them within the freezer.
My youngsters appreciated to drag one out of the freezer and zap within the microwave for a fast breakfast earlier than speeding to highschool.
These and most recipes for corn muffins name for wheat flour which incorporates gluten. Except the packaging or baker tells you it was made with gluten-free flour, assume it has gluten.
With the components on this recipe, every muffin has roughly 188 energy. To make more healthy cornbread, contemplate lowering the quantity of sugar within the recipe, changing the all-purpose flour with entire wheat flour (or half all-purpose and half entire wheat), and/or including in corn kernels, chopped pink bell peppers, or jalapeno peppers.
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The following time you propose to make chili or a spicy soup, add a batch of those buttermilk corn muffins to your menu! This fabulous cornbread recipe can be fantastic for breakfast with butter and jam!
Components
- ½ cup butter (4 ounces), melted
- ½ cup buttermilk
- 3 tablespoons milk
- 1 egg
- 1 ½ cups flour
- ½ cup sugar
- ½ cup yellow cornmeal
- 1 tablespoon baking powder
- 1 teaspoon salt
Directions
- Preheat oven to 325º. Grease or put paper liners in a 12-count muffin tin.
- Mix melted butter with buttermilk, milk, and egg.
- Sift dry components and add to the milk combination.
- Stir till simply mixed.
- Fill muffin cups about ⅔ full with batter.
- Bake for about 22 minutes or until agency and golden.
Notes
To check for doneness, press the center of the muffin along with your fingertip. If it pops proper again, the muffins are carried out. You can too use the toothpick check. Insert and take away a toothpick in the midst of a muffin. If it comes out clear, the muffins are carried out.
Be sure your baking powder is recent. Not like baking soda, it often expires earlier than you utilize all of it.
Tailored from Ina Garten.
Beneficial Merchandise
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Vitamin Data:
Yield:
12
Serving Dimension:
1 muffin
Quantity Per Serving:
Energy: 188Whole Fats: 9gSaturated Fats: 5gTrans Fats: 0gUnsaturated Fats: 3gLdl cholesterol: 37mgSodium: 388mgCarbohydrates: 25gFiber: 1gSugar: 9gProtein: 3g
