Recipe of Super Quick Homemade Cornbread (Muffins or Bread)

Hello everybody, I hope you are having an incredible day today. Today, we're going to make a special dish, How to Make Speedy Cornbread (Muffins or Bread). One of my favorites. This time, I'm gonna make it a bit unique. This will be really delicious.

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Many things affect the quality of taste from Cornbread (Muffins or Bread), starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Cornbread (Muffins or Bread) delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

To get started with this recipe, we have to prepare a few components. You can have Cornbread (Muffins or Bread) using 18 ingredients and 9 steps. Here is how you can achieve it.

My favorite thing to eat with chili (or any dinner really). I love cornbread! I usually leave out the corn kernels, because of my picky children, but this recipe is delicious either way. Steps include directions and cook times for both bread and Muffin variations. Recipe from Sallysbakingaddiction.com

Ingredients and spices that need to be Take to make Cornbread (Muffins or Bread):

1. 1 cup cornmeal
2. 1 cup all purpose flour
3. 1 tsp. baking powder
4. 1/2 tsp. baking soda
5. 1/8 tsp. salt
6. 1/2 cup (1 stick) unsalted butter, melted then cooled slightly
7. 1/3 cup light brown sugar
8. 2 tbsp. honey
9. 1 large egg, room temperature
10. 1 cup buttermilk, room temperature
11. For Muffin Variation Add:
12. 2 tbsp. vegetable oil
13. Optional Add In's...Add up to 1 cup (total) of the following :
14. ·Corn Kernels
15. ·Diced Jalapenos
16. ·Shredded Cheddar Cheese
17. ·Blueberries
18. ·Dried Cranberries and Walnuts

Steps to make to make Cornbread (Muffins or Bread)

1. Whisk together in a medium bowl the cornmeal, flour, baking powder, baking soda and salt. Set aside.
2. In a separate medium bowl, whisk together the butter, brown sugar and honey until all combined and no lumps of sugar remains. Then whisk in the egg until just combined. Then whisk in the buttermilk.
3. If making muffins rather than the bread, whisk in the vegetable oil to the wet mix along with the honey and sugar***
4. Pour the wet ingredients into the dry and whisk until just combined. Careful not to overmix. In using an add-in ingredient, fold them in now.
5. For Muffins: Spoon batter into greased muffin tins (either normal sized or mini), filling all the way to the top. Cooking times and temperatures for muffins listed in Step 6 and Step 7. For bread, skip to Step 8.
6. For Normal Sized Muffins: Bake for 5 minutes at 425°F, then while keeping the muffins in the oven, lower the temperature to 350°F. Continue baking for another 15-17 minutes. Use a toothpick to test if centers are cooked through.
7. For Mini Muffins: Bake for 350°F for 8-10 minutes, until a toothpick comes out clean (mini muffins pictured).
8. For Bread: Grease and lightly flour a 9 inch square baking pan. Pour batter in and bake for 16-20 minutes at 400°F, until golden brown on top and a toothpick comes out of the center clean. Allow to cool for at least 10-15 minutes before slicing.
9. Store leftovers at room temperature for up to 1 week.

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So that's going to wrap this up with this special food Step-by-Step Guide to Prepare Speedy Cornbread (Muffins or Bread). Thank you very much for reading. I'm confident that you can make this at home. There's gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!