Corn Bread Muffins

10 Minutes to Prep & 10 Minutes to Bake in our SiLLibake Baking Cups!

To be honest, I did not grow up eating cornbread, and I tried a piece at a friend’s gathering and loved it. The one I tried was on the sweeter side, and I felt it didn’t need that much sugar. I love adding a little sweetness with honey or jams when they are baked.

I tested a few recipes and loved the recipe from Spaceships & Laser beams. Their recipe is intended to be made in an 8” square pan, but I found it easier and faster to make them in our SiLLibake silicone baking cups. Another time saver is not having to grease the cups, which makes a big difference.

CORN BREAD MUFFINS

A delicious compliment to any meal!

Ingredients:

• ¾ cup flour

• 1 cup of fine yellow cornmeal

• 1½ teaspoons of baking powder

• ½ teaspoon baking soda

• ½ teaspoon salt

• 2 tablespoons sugar

• 1½ cup buttermilk

• ⅓ cup melted butter

• 2 eggs – slightly beaten

NOTE: BUTTERMILK - You can make your own buttermilk using whole milk or 2% milk and lemon juice or distilled vinegar. For every 1 cup of regular milk, stir in 1 tablespoon of lemon juice or vinegar.

Directions:

Preheat the oven to 425°F and line your muffin tin with SiLLibake Baking Cups. No greasing is required!
Mix together the flour, cornmeal, baking powder, baking soda, salt, and sugar in a large bowl and set it aside.
In a separate medium bowl, whisk together buttermilk, butter, and slightly beaten eggs.
Pour the wet ingredients together with the dry ingredients and stir. The batter will be a little lumpy (that’s ok!)
Evenly distribute the batter into your 12 SiLLibake Baking Cups
Bake at 425°F for 10-12 minutes. Use a cake tester to ensure it comes out clean. It should be golden brown.
Cool them for about 10 minutes before serving.
Drizzle with butter, honey, jam or apple butter.