Hello everybody, it is Jim, welcome to our recipe page. Today, we’re going to make a special dish, cornbread (muffins or bread). One of my favorites. This time, I’m gonna make it a bit tasty. This will be really delicious.

Cornbread (Muffins or Bread) is one of the most favored of recent trending foods in the world. It is simple, it is quick, it tastes yummy. It is enjoyed by millions every day. Cornbread (Muffins or Bread) is something which I’ve loved my entire life. They are nice and they look wonderful.

Cornbread is any quick bread containing cornmeal, and a Native American cuisine. They are usually leavened by baking powder. Native Americans had been using ground corn (maize) as food for thousands of years before Europeans arrived in the New World.

To begin with this recipe, we have to first prepare a few components. You can have cornbread (muffins or bread) using 18 ingredients and 9 steps. Here is how you can achieve that.

The ingredients needed to make Cornbread (Muffins or Bread):

1. Make ready cornmeal
2. Prepare all purpose flour
3. Prepare baking powder
4. Make ready baking soda
5. Make ready salt
6. Take unsalted butter, melted then cooled slightly
7. Make ready light brown sugar
8. Make ready honey
9. Prepare large egg, room temperature
10. Prepare buttermilk, room temperature
11. Get For Muffin Variation Add:
12. Get vegetable oil
13. Get Optional Add In's…Add up to 1 cup (total) of the following :
14. Prepare ·Corn Kernels
15. Get ·Diced Jalapenos
16. Make ready ·Shredded Cheddar Cheese
17. Get ·Blueberries
18. Take ·Dried Cranberries and Walnuts

Evenly divide the cornbread mixture into the papers. Made with cornmeal and fresh corn kernels, these not-too-sweet tender muffins are just as good alongside barbecue as they are slathered with butter at the breakfast table. Cornbread is a staple in the South. Here are all-star recipes, including hot and spicy versions, muffins, fried cornbread, classic buttermilk cornbread, hush puppies, and more.

Instructions to make Cornbread (Muffins or Bread):

1. Whisk together in a medium bowl the cornmeal, flour, baking powder, baking soda and salt. Set aside.
2. In a separate medium bowl, whisk together the butter, brown sugar and honey until all combined and no lumps of sugar remains. Then whisk in the egg until just combined. Then whisk in the buttermilk.
3. If making muffins rather than the bread, whisk in the vegetable oil to the wet mix along with the honey and sugar***
4. Pour the wet ingredients into the dry and whisk until just combined. Careful not to overmix. In using an add-in ingredient, fold them in now.
5. For Muffins: Spoon batter into greased muffin tins (either normal sized or mini), filling all the way to the top. Cooking times and temperatures for muffins listed in Step 6 and Step 7. For bread, skip to Step 8.
6. For Normal Sized Muffins: Bake for 5 minutes at 425°F, then while keeping the muffins in the oven, lower the temperature to 350°F. Continue baking for another 15-17 minutes. Use a toothpick to test if centers are cooked through.
7. For Mini Muffins: Bake for 350°F for 8-10 minutes, until a toothpick comes out clean (mini muffins pictured).
8. For Bread: Grease and lightly flour a 9 inch square baking pan. Pour batter in and bake for 20 minutes at 400°F, until golden brown on top and a toothpick comes out of the center clean. Allow to cool for at least 10-15 minutes before slicing.
9. Store leftovers at room temperature for up to 1 week.

Though it's a common and inexpensive ingredient, cornmeal can take many forms – bread, muffins, puddings, spoon breads, and more. Whether it's salty or sweet, crumbly or creamy, cornbread can be a perfect accompaniment to all types of meals. Just the best vegan cornbread, perfect for serving with chili. It's wonderfully moist, perfectly sweet and only requires one bowl! Corn muffins and cornbread muffins make a good addition to any meal, either as a sweet dessert or a side dish.

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