We like the muffins better because you get more crust!
-
Welcome, guest! Are you ready to join the discussion? Click here!
Corn Muffins
I make corn muffins more often than a pan of corn bread because my kids like muffins better. I've searched long and tried many recipes but this one yielded exactly the texture I have been looking for:
For 12 muffins:
2 1/4 C flour
1 1/4 C sugar
1 C cornmeal
1/4 C corn starch
2 tsp baking powder
1 tsp baking soda
3/4 tsp fine salt
2/3 C neutral oil
2 large eggs
1 C Whole or 2% milk
1 C sour cream
Fill the muffin tins to the top. Bake at 400 for 22 minutes. Let sit for 5 minutes after they come out of the oven, then remove to a cooling rack.
For 12 muffins:
2 1/4 C flour
1 1/4 C sugar
1 C cornmeal
1/4 C corn starch
2 tsp baking powder
1 tsp baking soda
3/4 tsp fine salt
2/3 C neutral oil
2 large eggs
1 C Whole or 2% milk
1 C sour cream
Fill the muffin tins to the top. Bake at 400 for 22 minutes. Let sit for 5 minutes after they come out of the oven, then remove to a cooling rack.
1 - 8 of 8 Posts
Sounds like these would be moist? I would also cut the sugar in half. My wife is not fond of sweet corn bread.
After all she grew up in the deep south where cornbread is dry, tasteless and used crumbled up in other things like beans.
Ever heard of crumbling up cornbread into buttermilk? Gross at the highest level IMO. Even my wife does not do that.
After all she grew up in the deep south where cornbread is dry, tasteless and used crumbled up in other things like beans.
Ever heard of crumbling up cornbread into buttermilk? Gross at the highest level IMO. Even my wife does not do that.
I find the muffins edible but around here it usually corn cakes, the ultimate amount of crust per bite. I've only had cornbread one time that was moist enough. Your recipe I may try.
Very moist but they hold together well. This is the texture I've been looking for. The tops got rather huge. The sour cream gives them a bit of buttermilk biscuit flavor which was interesting. The recipe is from New England, hence the massive amount of sugar.Sounds like these would be moist? I would also cut the sugar in half. My wife is not fond of sweet corn bread.
After all she grew up in the deep south where cornbread is dry, tasteless and used crumbled up in other things like beans.
Ever heard of crumbling up cornbread into buttermilk? Gross at the highest level IMO. Even my wife does not do that.
Milk and leftover cornbread is my Granny's favorite breakfast, though she uses whole milk, not buttermilk. But when her mother was dying of cancer she got to a point where all she would eat was buttermilk and cornbread. Finally even the cornbread fell away and the last few days of her life all she would take was buttermilk.
I had no idea cornbread mixed with milk or buttermilk was a thing anywhere but here in the deep south.Very moist but they hold together well. This is the texture I've been looking for. The tops got rather huge. The sour cream gives them a bit of buttermilk biscuit flavor which was interesting. The recipe is from New England, hence the massive amount of sugar.
Milk and leftover cornbread is my Granny's favorite breakfast, though she uses whole milk, not buttermilk. But when her mother was dying of cancer she got to a point where all she would eat was buttermilk and cornbread. Finally even the cornbread fell away and the last few days of her life all she would take was buttermilk.
May your grandma rest in piece.
The women in my family were big fans of the stale cornbread in the buttermilk. It had to be stale though; you didn't waste the fresh pan on the buttermilk.Sounds like these would be moist? I would also cut the sugar in half. My wife is not fond of sweet corn bread.
After all she grew up in the deep south where cornbread is dry, tasteless and used crumbled up in other things like beans.
Ever heard of crumbling up cornbread into buttermilk? Gross at the highest level IMO. Even my wife does not do that.
I'm going to share your recipe with my husband. He loves cornbread and muffins but only if they're moist which is odd because he's NC born and bred and grew up on traditional dry as a brick, tasteless "cornbread".
I used to cringe when someone in his extended family would bring any to a family potluck because I was taught to take at least a tablespoon of everything to honor the people who made the dishes and it's always stuck with me.
I used to cringe when someone in his extended family would bring any to a family potluck because I was taught to take at least a tablespoon of everything to honor the people who made the dishes and it's always stuck with me.
1 - 8 of 8 Posts
Family Chef Talk Forum
Discussing any and all cooking. From baking to grilling, cooking for large or small gatherings, historical, ethnic or regional cooking - anything you find interesting is on the table for discussion!
Full Forum Listing
Explore Our Forums
Top Contributors this Month
View All
Wooleybooger
70 Replies
LeonardoDaBenz
40 Replies
Shane R
38 Replies
Recommended Communities
