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.
How to Store Them:
COUNTER: Leftover cornbread will keep in an airtight container or wrapped in plastic wrap at room temperature for up to 4 days.
FREEZER: This moist cornbread freezes well and will keep for up to 4 months.
HOW TO MAKE: CHEDDAR JALAPENO CORN MUFFINS
• 1 Cup Shredded Cheddar Cheese
• 3 Jalapenos (one jalapeno diced & two jalapenos sliced into 12 rings)
Add one cup of grated cheddar cheese & one diced jalapeno (seeds removed) to the batter.
Slice two additional jalapenos into 12 rings (you can keep seeds in if you prefer) & add one ring on top of
each muffin before baking
ALL IMAGES:
