It was the last test recipe on a long long list. or u could bake in muffin cups. Quick question on these delicious looking muffins….can the batter be prepared and put in a buttered muffin pan a few hours before cooking? I didn’t change a thing in the recipe. these will be delicious with the potato/kale soup i made yesterday. I made cornbread last night using the recipe on the box of cornmeal. Freezing and thawing later.
Another great recipe! I bake these today. I add a half cup of sour cream, works a bit better than the buttermilk. I make them every two weeks and freeze them. Yum. Delish!
baking temp? And thanks so much for your support with the cookbook – I hope you find lots of new options to alleviate your cooking boredom!
I substituted gluten free flour and made them mini-muffins (400 degrees for 10-12 minutes). Did you simply swap the ingredients and use the same amount or did you adjust the amounts in any way? They look gorgeous and are very delicious. Oh my my! Based on the comment in this post, I thought this cornbread was made with a cake mix. Thank you. Also followed the recommendation to bake them so they’d be ready with dinner (still warm). Have you ever substituted buttermilk for the regular milk? Very moist, crunchy edge, wonderful flavor. Fantastic corn muffins! When you say spoon the flour into the measuring cup, does that mean that adding the flour to the cup in another way would change the measurement?
Yes, followed all these instructions, measured, all ingredients brand new. I also added some ground golden roasted flax seed. Hi Smk, the muffins should be baked at 350°F/175°C.
Yes Sam, you could do that. wish i had more leftover!! Is there a specific brand or type of corn meal that you all prefer to use to make this recipe? I do wish we used the metric system in the States — it would make baking much easier! For a little more kick, I’d add chopped fresh chiles! I’ll definitely be making these again! By the way, I just received your cookbook a few days ago and I’m working my way through it.
Hope you enjoy! Yummy. My muffins did crown a little. Not too sweet as well. seems like a lot, Hi Anne – that is correct – hope you enjoy the muffins! Loved the recipe!!! https://www.thelittlekitchen.net/the-best-homemade-cornbread-recipe I love this recipe because it is so easy and my family loves these!! Hi Carol, Yes an 8-inch baking dish whould work — I’d keep the temperature the same but increase the baking time (start checking around 25 min.). Yes and yes I’d add about a cup of corn and one jalapeno, seeded and minced.
Just ate my first one! Hi Jackie, I think any of those add-ins would work! Thanks Jen for another keeper. I don’t have butter can I use margarine or oil instead and how much if yes? Please LMK how they turn out! Hi Kimberly, I wouldn’t recommend using buttermilk here — sorry! Reminds me of Marie Calendar’s cornbread. This is a good foundation recipe – I think buttermilk always makes a better corn muffin. Tried these muffins.