classic cornbread muffins

classic cornbread muffins

Classic cornbread muffins should be slightly sweet and pair just as well with hearty chili as they do with butter and maple syrup. Just in time for Thanksgiving, these muffins are delicious and easy to whip up.

classic cornbread muffins

Instead of butter, I use olive oil in this batter. Since oil is one hundred percent fat and butter contains both fat and water, oil keeps the muffins tender and makes for an easy all in one recipe. An added bonus to using oil instead of butter is that it makes this recipe a synch to bake up. Instead of having to melt butter separately, you simply combine all the ingredients in a mixing bowl, divide into muffin tins and bake. Baking the cornbread in individual muffin tins ensures that each bite has a delicious golden crust. The added texture from whole corn kernels makes these muffins even more delicious.

These muffins are delicious on their own or with a generous smear of butter and a drizzle of maple syrup. They’re also a perfect accompaniment to chili, keeping you warm and cozy during these Autumn nights.

Here are some chili recipes from SepCooks to serve with these classic cornbread muffins:

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classic cornbread muffins

classic cornbread muffins


  • Author: Sepideh Esmaili Campos

Ingredients

Units Scale
  • 1 1/2 cup all purpose flour
  • 1 1/4 cup cornmeal
  • 1/4 cup granulated sugar
  • 2 teaspoon baking powder
  • 1 teaspoon baking soda
  • 2 teaspoon kosher salt
  • 1/4 teaspoon cayenne pepper
  • 4 tablespoons honey
  • 2 eggs, beaten
  • 1 1/4 cup lowfat buttermilk
  • 1/4 cup olive oil
  • 2 cups corn kernels, fresh, canned, or frozen

Instructions

  1. Preheat oven to 400 degrees. 
  2. Spray two muffin tins with cooking spray, set aside. 
  3. In a large bowl, whisk together the flour, cornmeal, baking powder, baking soda, salt, sugar, and cayenne pepper. 
  4. Make a well in the center of the dry ingredients. Pour the honey, beaten eggs, buttermilk, and olive oil in the center of the well. Mix with a rubber spatula until just combined. 
  5. Add the corn kernels to the batter and fold until fully combined. 
  6. Distribute the batter evenly among the muffin tins. I use a medium ice cream scooper to get the same amount of batter into each well
  7. Bake on the center rack until the muffins spring back when touched and a toothpick inserted in the center comes out clean, 20-25 minutes. 
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