Hey everyone, I hope you’re having an incredible day today. Today, I will show you a way to prepare a distinctive dish, cornbread (muffins or bread). It is one of my favorites food recipes. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Super moist, not crumby, and so tasty they can be eaten plain. These Cornbread Muffins are made with creamed corn so they truly taste of corn and are more moist than traditional Southern cornbread. Cornbread in muffin form equals the perfect side dish to just about anything!

Cornbread (Muffins or Bread) is one of the most favored of current trending meals in the world. It is easy, it’s fast, it tastes delicious. It’s enjoyed by millions daily. They’re nice and they look fantastic. Cornbread (Muffins or Bread) is something that I’ve loved my whole life.

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

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

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

Native Americans had been using ground corn (maize) as food for thousands of years before Europeans arrived in the New World. Bake a batch of the Neelys' Honey Cornbread Muffins recipe from Down Home with the Neelys on Food Network to go with a backyard barbecue or family chili night. Evenly divide the cornbread mixture into the papers. These sweet muffins incorporate corn kernels as well as corn meal for a bigger corn taste.

Steps 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.

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. Though it's a common and inexpensive ingredient, cornmeal can take many forms – bread, muffins, puddings, spoon breads, and more. These corn muffins are basically the corniest of corn muffins out there! If you've ever made cornbread, you know that you typically use much more flour than cornmeal, but in these muffins, the ratio is reversed. I balked at it at first because I thought that they could be a little dry and dense.

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