Cornbread Muffins With A Kick Recipes

CORNBREAD MUFFINS I

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Grease or line 12 muffin cups.
• In a large bowl, cream together butter, sugar, honey, eggs and salt. Mix in flour, cornmeal and baking powder; blend thoroughly. Stir in milk and corn. Pour or spoon batter into prepared muffin cups.
• Bake in preheated oven for 20 to 25 minutes, or until a toothpick inserted into center of a muffin comes out clean.

BASIC CORN MUFFINS

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Grease muffin pan or line with paper muffin liners.
• In a large bowl, mix together corn meal, flour, sugar, baking powder and salt. Add egg, oil and milk; stir gently to combine. Spoon batter into prepared muffin cups.
• Bake at 400 degrees F (200 degrees C) for 15 to 20 minutes, or until a toothpick inserted into a muffin comes out clean.

CORNBREAD MUFFINS WITH A "KICK"

Steps:

• 1. Preheat oven to 400 degrees; spray muffin tins (regular 12-muffin pan) with cooking spray.
• 2. In a large bowl, mix together the corn meal, flour, baking powder, baking soda, salt, ground cumin and chili powder. To the dry mixture add in the chopped chilies (or jalapenos), corn kernels and the cheddar cheese. Mix together thoroughly.
• 3. Pour in the egg, oil of choice and the buttermilk (starting with about 1 cup) and stir to combine. You want a fairly thick batter, so add buttermilk to get proper consistency. Scrape bottom of bowl and sides and stir just until thoroughly mixed. Let sit in the bowl for 5 minutes.
• 4. Spoon the batter equally among the prepared muffin tins; they should be just about full. Place in the preheated oven and bake until golden brown, about 15 - 20 minutes.
• 5. Remove from the pan immediately and serve or place on cooling rack if not using right away.

CORN BREAD WITH A KICK

Steps:

• In a large bowl, combine the first 6 ingredients. In another bowl, whisk egg and buttermilk., Place butter in an 8-in. cast-iron or other ovenproof skillet; heat skillet in a 425° oven until butter is melted, 3-5 minutes. Meanwhile, stir egg mixture into dry ingredients just until moistened. Fold in peppers and bacon., Carefully swirl the butter in the skillet to coat the sides and bottom of pan; add batter. Bake at 425° until a toothpick inserted in the center comes out clean, 18-22 minutes. Cut into wedges; serve warm.

CLASSIC CORNBREAD MUFFINS

Steps:

• 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, milk and melted butter (if using normal butter add less salt).
• Stir into the dry mixture and combine just until blended.
• Chopped jalapenos (from a tin) can also be added, as can chopped red pepper and/or tinned corn kernels.
• Scoop batter into prepared muffin pans.
• Sprinkle cheddar cheese on top of muffins before baking if desired.
• Bake for 20-25 minutes .

JUMBO BAKERY STYLE CORNBREAD MUFFINS

Steps:

• Preheat your oven to 350 degrees Fahrenheit. Make sure your oven rack is in the center position.
• Prepare your jumbo muffin tin with 6 jumbo liners. I always prefer to use jumbo cupcake liners with my muffins to prevent sticking.
• Whisk together the flour, corn meal, baking powder, and salt.
• In your medium bow, add softened butter (which you can soften in the microwave about 10-15 seconds medium power) and sugar. Add in the milk, oil, honey, and one egg at a time. You can use a hand mixer, or wooden spoon to combine.
• Spoon in the wet batter into the dry batter, and combine until light and fluffy. Using a large ice cream scoop, fill each muffin tin 3/4 way with batter.
• Bake for 18-20 minutes. A toothpick inserted into the center of the muffin should come out clean.

FLUFFY BAKERY-STYLE CORNBREAD MUFFINS

Steps:

• Preheat oven to 350 degrees F.
• Combine flour, cornmeal, baking powder and salt in a medium bowl.
• In a large bowl, cream together butter and sugar with an electric hand mixer.
• Add milk and oil and mix on low. Add two slightly beaten eggs to the mixture and whisk or lightly beat to incorporate.
• Slowly add the cornmeal mixture in; mixing the two together with a fork until combined. The batter should be slightly airy and sticky.
• Spoon into a greased muffin tin and bake for 18-20 minutes at 350F, using a toothpick to test the center of the muffins for doneness.
• Allow to cool. Of course typical cooling protocol in this household involves munching a molten hot muffin while the others chill to room temperature. Enjoy!

KICKS LIKE A MULE - MEXICAN JALAPENO AND CORNBREAD MUFFINS!

Steps:

• Pre-heat oven to 200C/400F and grease a 12 hole muffin tin.
• Mix all the dry ingredients together and then add the yoghurt or buttermilk, melted butter and the egg. Mix until all the ingredients are combined - do NOT overmix!
• Add the jalapeno peppers and mix gently again.
• Spoon into pre-greased muffin tin and then bake for 20 to 25 minutes or until well risen and pale golden brown.
• Serve with chili, chilli con carne, stews, soups or split and spread with savoury butter or dips.

JALAPEñO CORNBREAD MUFFINS

Steps:

• Preheat oven to 425°F (218°C). Line a 12-count muffin pan with liners or spray with nonstick spray. This recipe makes about 14 muffins, so there will be a 2nd batch. Set pan aside.
• Whisk the cornmeal, flour, baking powder, baking soda, and salt together in a large bowl. Set aside. In a medium bowl, whisk the cooled melted butter, oil, 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. Fold in the peppers. Avoid overmixing.
• Spoon batter into muffin liners, filling all the way to the top. Bake for 5 minutes 425°F (218°C) then, keeping the muffins in the oven, reduce heat to 350°F (177°C) and continue baking for another 16-17 minutes. The total time these muffins should be in the oven is around 21-23 minutes. Use a toothpick to test. If it comes out clean, the muffins are done.
• Remove muffins from the oven and allow to cool in the pan for 5-10 minutes before enjoying. Store leftovers in an airtight container at room temperature or in the refrigerator for up to 1 week.

EASY MEXICAN CORNBREAD {WITH JIFFY CORN MUFFIN MIX}

Steps:

• Preheat the oven to 400 F (204 C). Lightly coat a nonstick 8 x 8 pan with cooking spray.
• In a large mixing bowl, whisk the eggs and oil together. Add in the sour cream, cream style corn, diced chiles, and most of the cheddar cheese (save a pinch of the cheese if you want to sprinkle some on top) and mix until combined. Add in the 2 boxes of Jiffy Corn Muffin Mix and stir until the mix is just wet. Don't over mix it. The batter should look slightly clumpy.
• Pour the batter into the pan, place the sliced jalapenos on top of the batter and bake for about 40 - 45 minutes. You can test to see if it's done by inserting a toothpick into the center. If the toothpick comes out clean, or with just a few crumbs, it's done. If it comes out a bit wet, put the cornbread back in the oven for another few minutes, or until a toothpick comes out clean.

CORNBREAD MUFFINS

Steps:

• Heat oven to 400 degrees. Line 6 cups of a muffin pan with paper liners or coat with nonstick spray.
• In a large bowl, whisk together the cornmeal, flour, brown sugar, coriander, baking powder and salt. Whisk in the milk, buttermilk and oil, then whisk in the eggs until the batter is smooth. Stir in the corn until well combined. Divide the batter among the prepared muffin cups. (The cups will be full.)
• Bake until a toothpick inserted into the center of a muffin comes out clean, 15 to 17 minutes. Serve warm.