Golden Corn Muffins Recipes

GOLDEN CORNBREAD

Steps:

• Heat oven to 450°F. Grease or spray 8- or 9-inch square pan.
• In large bowl, mix all ingredients. Pour into pan.
• Bake 20 to 25 minutes or until toothpick inserted in center comes out clean. Serve warm if desired.

CORN MUFFINS

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Grease 12 muffin cups.
• Mix flour, cornmeal, sugar, baking powder, and salt in a large bowl. Add buttermilk, butter, and egg; mix well. Spoon the batter into the prepared muffin cups.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 12 to 15 minutes. Cool in the pans 10 to 15 minutes before removing from pan to cool completely on a wire rack.

GOLDEN SWEET CORNBREAD

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Spray or lightly grease a 9 inch round cake pan.
• In a large bowl, combine flour, cornmeal, sugar, salt and baking powder. Stir in egg, milk and vegetable oil until well combined. Pour batter into prepared pan.
• Bake in preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center of the loaf comes out clean.

GOLDEN HARVEST MUFFINS

Steps:

• Heat oven to 350°F. Place paper baking cup in each of 18 regular-size muffin cups or grease with shortening. In large bowl, beat eggs, oil, milk and vanilla with wire whisk until well blended. Add flours, brown sugar, baking soda, cinnamon and salt; stir just until dry ingredients are moistened. With spoon, stir in carrots, apple, coconut, raisins and 1/2 cup of the almonds.
• Divide batter evenly among muffin cups, filling each about 3/4 full. Sprinkle remaining 1/4 cup almonds over batter.
• Bake 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes; remove from muffin cups.

GOLDEN YELLOW CORN BREAD OR CORN MUFFINS

Steps:

• Corn Bread:
• Preheat oven to 425°F. Combine corn meal, flour, sugar, baking powder and salt in a bowl. Mix oil, egg, and milk together and add to dry ingredients, mixing until batter is uniform. Bake in a greased 9"x9"x2" pan for 20-25 minutes.
• Corn Muffins:
• Pour corn meal batter into greased or line muffin tins, filling about 2/3 full. Bake at 425°F for 15-20 minutes. Makes 12 muffins.
• Recipe Variation:
• For a sweeter, moister corn bread or muffin, make these changes to the recipe above: use 2/3 cup milk, 1/2 cup sugar, 1/2 cup oil and 2 eggs. Reduce the heat to 400°F. Bake for 20-25 minutes.
• This recipe is made available as a courtesy by Wilkins Rogers Mills.

AUNT JEMIMA CORNBREAD RECIPE

Steps:

• Preheat your oven to 425 degrees Fahrenheit.
• In a large bowl, stir the cornmeal, flour, sugar, baking powder, and salt.
• Add the milk, egg, and oil. Beat until the mixture is smooth, around 1 minute.
• Pour the mixture into a greased 8x8-inch baking pan for 20 to 23 minutes. To check for doneness, insert a toothpick in the center. If it comes out clean, it's done.

CORN MUFFINS

Steps:

• Stir together flour, cornmeal, sugar, baking powder, and salt in a large bowl.
• Make well in center.
• In a separate bowl, beat egg until frothy.
• Mix in cooking oil and milk.
• Pour into well and mix only until moistened.
• Batter will be lumpy.
• Fill greased muffin cups 3/4 full.
• Bake in 400 F oven for 20-25 minutes, then remove.

JUNIOR'S GOLDEN CORN MUFFINS

Steps:

• Preheat oven to 400°F.
• Line 6 jumbo or 12 regular muffin tins with paper liners or spay them with Pam.
• Mix flour, cornmeal, baking powder, and salt together in medium-sized bowl and set aside.
• Cream the butter and shortening in a large bowl (I use Kitchen Aid) with an electric mixer on high for 2 minutes.
• Then, with mixer still running, gradually add sugar, then eggs, one at a time.
• Continue beating until the batter is creamed and light yellow colored (may look slightly curdled) and add the vanilla.
• Reduce mixer speed to low.
• Beat in half of the flour mixture, then half of the milk, beating about 1 minutes after adding each.
• Repeat, beating in the rest of the flour mixture, then the rest of the milk.
• Beat the batter until well blended, about 1 minute more.
• Spoon into muffin tins, almost up to the top.
• Bake at 400°F for first 10 minutes.
• Reduce temperature to 375°F for about 15 minutes or until golden and toothpick comes out clean.
• Makes one dozen regular muffins or 6 jumbo.