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Corn bread or muffin recipe

Corn bread or muffin recipe

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  • Recipes
  • Dish type
  • Bread
  • Bread without yeast
  • Cornbread

I recently craved for cornbread however I couldn't find one here in England! Not even kenny rogers! So I decided to bake one. It was absolutely scrummy! Exactly what I had when I was child, eating it with roasted meats or fish and veggies! Anyway, here's the recipe of the corn muffin. Anyway, enjoy!

Surrey, England, UK

9 people made this

IngredientsServes: 12

  • 1/2 cup unsalted butter (if you are using salted butter, reduce salt)
  • 2/3 cup sugar
  • 1/4 cup honey
  • 2 eggs
  • 1/2 tsp salt
  • 1 1/2 cup all-purpose flour (you may use white bread flour if you want a denser and rustic corn bread)
  • 3/4 cup cornmeal or maize meal
  • 1/2 tsp baking powder
  • 1/2 cup milk
  • 3/4 cup frozen yellow corn or 200g tinned yellow corn (yellow sweet corn is much better!)

MethodPrep:10min ›Cook:20min ›Ready in:30min

  1. Preheat oven to 400degrees
  2. Cream butter, sugar, honey, eggs and salt.
  3. Blend in flour, cornmeal and baking powder
  4. Mix in milk
  5. Add corn and mix it.
  6. You can use a 12 cup muffin tray or 22cm (8 1/2in) round pan and bake it for about 20 mins or poke it with a toothpick or skewer and it should come out clean.

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Reviews & ratingsAverage global rating:(2)

Reviews in English (2)

These were delicious - despite leaving out the actual corn. Will definately make it again (maybe going lighter on the sugar) and next time with the corn!-14 Jan 2010

Very tasty, but contrary to the last reviewer I think it would be better without the corn!-15 Mar 2010

Corn bread or muffin recipe - Recipes


Combine corn meal, flour, baking powder, sugar and salt until well mixed and no streaks remain.

Beat egg well, add milk. Pour milk and egg mixture into the dry ingredients, stirring until mixed. Add melted butter or shortening.

Bake in a well-greased shallow pan in oven or in heated muffin tins. Well seasoned cast iron muffin tins or frying pans work well. Bake until a toothpick inserted in center comes out clean (about 20-25 minutes for muffins, depending upon size, and about 45 minutes for a frying pan. Baking time depends upon the kind of pans used, how hot the pan is when you start and your oven, so use your own good judgment.

Cornbread Muffins

Once you give these Cornbread Muffins a try, you will see just how easy it is to make homemade corn bread muffins. It might seem like it would take awhile or be complicated but it really is quick and easy.

We think it tastes so much better than the packs you buy at the store and it saves money too. Give this a try and you will see just how tasty and amazing it is.

Making cornbread muffins from scratch only takes a few minutes but the difference is amazing and so tasty. Our family loved this cornbread recipe!

I think you will be surprised just how easy it really is to make this. You can whip this up in minutes and give your family the most amazing corn bread muffins ever!

You might also like to try this easy homemade cornbread recipe. It is just as easy and so delicious for another great cornbread recipe to try.

I'm Todd Wilbur, Chronic Food Hacker

For 30 years I've been deconstructing America's most iconic brand-name foods to make the best original clone recipes for you to use at home. Welcome to my lab.

Includes eight (8) 79¢ recipes of your choice each month!

In early 1985, restaurateur Rich Komen felt there was a specialty niche in convenience-food service just waiting to be filled. His idea was to create an efficient outlet that could serve freshly made cinnamon rolls in shopping malls throughout the country. It took nine months for Komen and his staff to develop a cinnamon roll recipe he knew customers would consider the "freshest, gooiest, and most mouthwatering cinnamon roll ever tasted." The concept was tested for the first time in Seattle's Sea-Tac mall later that year, with workers mixing, proofing, rolling, and baking the rolls in full view of customers. Now, more than 626 outlets later, Cinnabon has become the fastest-growing cinnamon roll bakery in the world.

Order an entree from America's largest seafood restaurant chain and you'll get a basket of some of the planet's tastiest garlic-cheese biscuits served up on the side. For many years this recipe has been the most-searched-for clone recipe on the Internet, according to Red Lobster. As a result, several versions are floating around, including one that was at one time printed right on the box of Bisquick baking mix.

The problem with making biscuits using Bisquick is that if you follow the directions from the box you don't end up with a very fluffy or flakey finished product, since most of the fat in the recipe comes from the shortening that's included in the mix. On its own, room temperature shortening does a poor job creating the light, airy texture you want from good biscuits, and it contributes little in the way of flavor. So, we'll invite some cold butter along on the trip -- with grated Cheddar cheese and a little garlic powder. Now you'll be well on your way to delicious Cheddar Bay. Wherever that is.

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Save $12 vs. monthly

Includes eight (8) 79¢ recipes of your choice each month!

Anyone who loves Olive Garden is probably also a big fan of the bottomless basket of warm, garlicky breadsticks served before each meal at the huge Italian casual chain. My guess is that the breadsticks are proofed, and then sent to each restaurant where they are baked until golden brown, brushed with butter and sprinkled with garlic salt. Getting the bread just right for a good Olive Garden breadstick recipe was tricky—I tried several different amounts of yeast in all-purpose flour, but then settled on bread flour to give these breadsticks the same chewy bite as the originals. The two-stage rising process is also a crucial step in this much requested homemade Olive Garden breadstick recipe. Also check out our Olive Garden Italian salad dressing recipe.

Menu Description: "Tender, crispy wild gulf shrimp tossed in a creamy, spicy sauce."

Bonefish Grill proudly refers to this appetizer as the "house specialty." And why not, it's an attractive dish with bang-up flavor, especially if you like your food on the spicy side. The heat in this Bang Bang Shrimp recipe comes from the secret sauce blend that's flavored with chili garlic sauce, also known as sambal. You can find this bright red sauce where the Asian foods in your market—and while you're there, pick up some rice vinegar. Once the sauce is made, you coat the shrimp in a simple seasoned breading, fry them to a nice golden brown, toss them gently in the sauce, and then serve them up on a bed of mixed greens to hungry folks who, hopefully, have a cool drink nearby to mellow the sting.

You might also like my recipes for Bonefish Grill's Saucy Shrimp and Citrus Herb Vinaigrette.

The automated process for creating Krispy Kreme doughnuts, developed in the 1950's, took the company many years to perfect. When you drive by your local Krispy Kreme store between 5:00 and 11:00 each day (both a.m. and p.m.) and see the "Hot Doughnuts Now" sign lit up, inside the store custom-made stainless steel machines are rolling. Doughnut batter is extruded into little doughnut shapes that ride up and down through a temperature and humidity controlled booth to activate the yeast. This creates the perfect amount of air in the dough that will yield a tender and fluffy finished product. When the doughnuts are perfectly puffed up, they're gently dumped into a moat of hot vegetable shortening where they float on one side until golden brown, and then the machine flips them over to cook the other side. When the doughnuts finish frying, they ride up a mesh conveyor belt and through a ribbon of white sugar glaze. If you're lucky enough to taste one of these doughnuts just as it comes around the corner from the glazing, you're in for a real treat—the warm circle of sweet doughy goodness practically melts in your mouth. It's this secret process that helped Krispy Kreme become the fastest-growing doughnut chain in the country.

As you can guess, the main ingredient in a Krispy Kreme doughnut is wheat flour, but there is also some added gluten, soy flour, malted barley flour, and modified food starch plus egg yolk, non-fat milk, flavoring, and yeast. I suspect a low-gluten flour, like cake flour, is probably used in the original mix to make the doughnuts tender, and then the manufacturer adds the additional gluten to give the doughnuts the perfect framework for rising. I tested many combinations of cake flour and wheat gluten, but found that the best texture resulted from cake flour combined with all-purpose flour. I also tried adding a little soy flour to the mix, but the soy gave the dough a strange taste and it didn't benefit the texture of the dough in any way. I excluded the malted barley flour and modified food starch from the Krispy Kreme original glazed doughnut recipe since these are difficult ingredients to find. These exclusions didn't seem to matter because the real secret in making these doughnuts look and taste like the original lies primarily in careful handling of the dough.

The Krispy Kreme original glazed doughnut recipe dough will be very sticky when first mixed together, and you should be careful not to over mix it or you will build up some tough gluten strands, and that will result in chewy doughnuts. You don't even need to touch the dough until it is finished with the first rising stage. After the dough rises for 30 to 45 minutes it will become easier to handle, but you will still need to flour your hands. Also, be sure to generously flour the surface you are working on when you gently roll out the dough for cutting. When each doughnut shape is cut from the dough, place it onto a small square of wax paper that has been lightly dusted with flour. Using wax paper will allow you to easily transport the doughnuts (after they rise) from the baking sheet to the hot shortening without deflating the dough. As long as you don't fry them too long—1 minute per side should be enough—you will have tender homemade doughnuts that will satisfy even the biggest Krispy Kreme fanatics.


Step 1

Preheat oven to 400°. Generously coat a standard 12-cup muffin pan with nonstick spray.

Step 2

Whisk flour, cornmeal, sugar, baking powder, baking soda, kosher salt, and pepper in a large bowl. Stir in 1½ cups corn.

Step 3

Lightly whisk eggs and egg yolk in a medium bowl, then whisk in sour cream, milk, and butter.

Step 4

Create a well in the center of dry ingredients. Pour egg mixture into well and stir with a wooden spoon until batter is just combined.

Step 5

Divide batter among prepared muffin cups. Top with remaining ½ cup corn, then sprinkle with sea salt.

Step 6

Bake muffins, rotating pan halfway through, until tops are golden brown and a tester inserted into the center comes out clean, 18–20 minutes. Let cool slightly in pan. Transfer muffins to a wire rack and eat while warm or let cool completely.

Step 7

Do Ahead: Muffins can be made 1 day ahead. Store in an airtight container at room temperature.

How would you rate Extra-Corny Cornbread Muffins?

Turn out so well. Everybody loves it. I followed the recipe with reduced salt. Great tasty corny muffin.

I love these! The corn kernels are a nice touch.

WAY TOO SALTY! I love salt and tend to over salt my food. This is absurdly salty and I did not even add the salt on top. Additionally, the corn on top, push it into the dough or it just gets dried up and falls of the minute you touch the muffin. I used honey and only half the amount so the sweetness was perfect. The muffins are moist and rustic. I think they would be really good if it wasn't inedible because of the salt - so disappointed. BEWARE - very very thick batter - but don't worry comes out perfect texture.

These are GREAT. I followed the recipe exactly and it produced a wonderfully corny muffin. They were satisfying for breakfast (I made these early on a Sunday morning) and also later in the day with green chili. Try these. You won't be sorry!

So good! Subbed buttermilk for milk and whole fat Greek yogurt for sour cream and it came out great. Made 12 muffins (used paper liners so maybe a bit smaller than they would’ve been going straight into the tin) plus a mini loaf which I baked for an additional 8 minutes. Delicious!

extremely delicious, solved my cornbread cravings in a pinch. subbed whole milk greek yogurt for sourcream, and i used Bob's Red Mill Stoneground Corn Flour in place of cornmeal. the corn flour is apparently a much finer blend, and it produced an extremely moist, tender crumb which a distinctively nutty corn taste. added a splash of lemon juice into the whole milk to mimic buttermilk. also added a tonnnn of black pepper as per molly's recco in the video recipe and i think it paid off. LOVE THIS RECIPE! 10/10.

First of all: These are really nice. A bit too sweet for my taste but still nice. Btw, I ate them with home-made parsley-garlic butter and it was delicious! Adressing a couple of issues mentioned in other posts, plus a couple of tips: 1. "Regular" rock salt is a lot stronger than kosher salt, so only use about half (1 1/8tsp). That was the perfect amount for me. 2. I used a little bit less pepper because I ran out (about 1-1.25 teaspoon) and it wasn't too much. 3. For every German out there: Use type 550 flour, which should be similar to the US AP flour. The result was a bit more "liquid-ey" than what's shown in the video and I baked the muffins a bit longer (22-23 minutes in total) but they still turned out great. 4. I used an normal-sized ice cream scoop, which gave me exactly 16 muffins but either my muffin trays are too small or my scoop's too big: The muffins "merged". Next time I'm going to leave a gap at the top (maybe about 1/4"). 5. Cooking spray isn't sold at my regular store, so I brushed the muffin trays with cooking oil. Never again, they stuck really bad! Next time I'm going to use my silicone muffin cups (without muffin trays) or paper cups (with muffin trays) again!

I didn’t have any sour cream and didn’t want to make a trip to the grocery store for 1 item so I subbed with canned coconut cream. Because the consistency of the coconut cream is thinner than sour cream, the muffins didn’t rise up as much as the BA video. However, it was still delicious, crunchy, crumbly and I loved how the coconut cream added a nice aroma. I’d probably cut down on the milk next time id I decide to swap coconut cream for sour cream. Otherwise, delicious!

I used to think those free Boston Market cornbreads were the GOAT, but this is a TOTAL upgradee <3

Very good recipe! I used greek yogurt instead of sour cream since sour cream is very hard to find where I live and the muffins turned out great! I wholeheartedly recommend making them!

heck yeah. this recipe rocks! it was super simple and easy to follow. I eyeballed the salt and pepper and added a little paprika. I also added some chopped jalepeno and shredded cheddar cheese and topped them with a little more cheese and it was sooooooo frickin good. Thank you molly!

Wayyyyy too much pepper, you could literally see it in the muffin. I did like the idea of having actual corn incorporated, but if I were to remake I would drastically decrease the amount of pepper.

These were delicious and easy to make! Based off other reviews and a test run, I skipped the salt and corn on top. Wasn't a fan of how the corn looked but I did include it in the batter. Also added finely chopped rosemary and baked in a loaf pan with a sprig of rosemary on top :)

Yup all the rest of the comments basically sum it up--an amazing recipe that will have you getting thirds. Made this for people who had never even heard of corn bread and they fell in love. I used one can of creamed corn instead of the whole kernels from 2 corns just because that's what I'm used to with corn bread and it worked well! Also, used yoghurt instead of sour cream and soy milk instead of milk and it turned out awesome!

Corn Bread Muffin Recipe

I don&rsquot generally think of corn bread or anything that involves much baking in the summer, but I recently made these Honey Corn Bread Muffins and realized that they&rsquore an excellent accompaniment to other things besides chili.

Eric was out of town for a few days last week, which was a bit hectic since I just returned from Evo Conference last weekend. I wasn&rsquot up for doing a whole lot of cooking. Times like this are when I turn to simple meals that don&rsquot require anything fancy or a lot of dishes.

At Evo Conference we received a copy of Connie Guttersen&rsquos new book &ndash The New Sonoma Cookbook: Simple Recipes for a Healthy, More Delicious Way to Live &ndash as a gift from the great folks at Bush Beans.

Since meeting Connie last fall in Napa I&rsquove been in love with her cooking style. Her recipes are packed with good for you ingredients, but so full of flavor that never would you would never consider her recipes to be &ldquodiet food.&rdquo Connie proves that you can eat well while eating healthy. When the weather cools off a bit, you have to try Connie&rsquos White Beans Chicken Chile Verde.

I found a simple recipe for Ranchero Beans in Connie&rsquos new book that was quick, easy. I&rsquoll post that recipe another time, but for now I&rsquoll just say they were tasty and I loved that I had a new simple recipe that came completely from my pantry. It&rsquos always stocked with a variety of beans for easy, no-meat meals.

The ranchero beans went great alongside a couple of these Honey Corn Bread Muffins. Perfectly comforting on a night alone! I know I wasn&rsquot really alone &ndash the kids were home &ndash but when Eric is gone I usually end up sitting with the kids and talking with them while they eat and not eating my own meal until after I tucked them in bed.

  • 1 cup cornmeal
  • 1 cup flour (all purpose)
  • 2 tablespoons sugar
  • 1 tablespoon baking powder
  • 1 egg
  • 1/4 cup vegetable oil
  • 1 cup milk, non-fat

1. Heat oven to 425 degrees. Grease 8- or 9-inch square pan.
2. Measure cornmeal, flour, sugar, and baking powder into a large mixing bowl. Stir to combine ingredients.
3. Crack egg into a small bowl and beat with a fork to combine white and yolk.
4. Add egg, oil, and milk to flour mixture. Mix until ingredients are well blended.
5. Pour batter into prepared pan.
6. Bake 20 to 25 minutes, until firm to touch or wooden pick inserted in the center comes out clean.

Create-a-Flavor Changes:
Buttermilk Corn Bread: Use only 2 teaspoons baking powder and add 1/4 teaspoon baking soda. Substitute 1 cup buttermilk for skim milk.

Whole Wheat Corn Bread: Use 1/2 cup all purpose flour and 1/2 cup whole wheat flour.

Corny Corn Bread: Add 1 cup kernels (fresh, frozen, or canned, well drained) with the milk.

Cheesy Corn Bread: Add 1/2 cup shredded cheddar cheese with the milk.

Chili Cheese Corn Bread: Add 1/2 teaspoon chili powder to the flour mixture. Drain one 4-ounce can chopped green chilies. Add chilies and 1/4 cup shredded Monterey jack cheese with the milk.

Blueberry Corn Bread: Fold 1 cup blueberries (fresh, frozen, or canned, well drained) into the batter.

Corn Bread Muffins: Pour batter into prepared muffin cups. Bake 20 minutes at 400 degrees.

Cornell Cooperative Extension, Division of Nutritional Sciences, Cooking Up Fun - Muffins & More

Preheat the oven to 400 degrees F. Grease a 12-cup muffin pan or line with paper liners.

In a mixing bowl, combine the butter, sugar, honey, eggs, and salt. Beat on medium speed with an electric mixer. With the mixer running on low speed, add the flour, cornmeal, and baking powder. Scrape down the sides of the bowl as needed.

With the mixer running, slowly add the milk.

Stir the corn in to the batter by hand until just mixed.

Fill the greased muffin cups 3/4ths full with the corn batter. Place in the oven and bake at 400 degrees F for 20 minutes or until the tops are browned.

Remove the pan from the oven and let cool on a wire rack. Muffins can be served warm or at room temperature. Store in an airtight container.

Preheat the oven to 400 F. Thoroughly grease a 9 x 9-inch baking dish.

Sift together the flour, cornmeal, baking powder, and salt.

Combine the half-and-half, eggs, butter (or shortening), and sugar (if using).

Add half-and-half mixture to the flour mixture and combine just until the flour is moistened, no more than 10 to 15 seconds. Then fold in the corn, but don't overmix the batter or your cornbread will be too tough.

Pour the batter into your prepared baking dish and bake the cornbread immediately.

Bake 25 to 30 minutes or until a toothpick inserted into the center of the cornbread comes out clean and the edge of the cornbread starts to separate from the baking dish. Cut into slices or squares. Serve and enjoy.

  • You can mix up the dry ingredients and the liquid ingredients and hold them separately for a few hours. But once you've combined the dry with the wet, it's best to get the batter in the baking dish and bake as soon as possible.
  • When greasing your baking dish, don't do it too early in the process, or the shortening can melt and pool at the bottom of the dish.
  • You don't need to flour the baking dish. Using butter, shortening, or plain cooking spray is sufficient.

Recipe Variations

  • To add a bit of zest to your cornbread, stir in one or two finely diced fresh green chiles (such as Anaheim or poblano) or about 1/4 cup of canned diced green chiles.
  • You can also use melted bacon fat in place of some or all of the butter. For that matter, crumbled bacon would also be a welcome addition to this recipe.
  • If you want to make muffins instead of cornbread in a baking dish, they'll cook more quickly, so start checking them after 18 minutes or so. When the edges pull away and a toothpick comes out dry, they're done.
  • If you're following a low-carb diet, this keto cornbread recipe will work for you.

How to Store and Freeze

  • Store homemade cornbread in an airtight container or zip-close bag at room temperature for up to two days or in the fridge for up to one week.
  • To freeze cornbread, wrap it with foil or freezer wrap. For best quality, freeze cornbread for up to three months.

What Is the Difference Between Stone-Ground and Regular Cornmeal?

Stone-ground cornmeal is ground between moving stones, which means the final meal contains some of the hull and germ. It is coarser than most packaged cornmeal you find in the supermarket. Regular cornmeal may be stored in a dark, cool place, but stone-ground should be transferred to an airtight container and stored in the refrigerator for up to three months. Freeze cornmeal in an airtight container for longer storage.

What Can I Substitute for Milk in Cornbread?

If you don't have any dairy—milk or half-and-half—here are some options. The texture and taste may be slightly different from what you are accustomed to, but as long as the ingredient has some fat and some liquid, it can work. Use the same amount of these liquids as you would the milk.

Related Video

The only corn muffins/corn bread we'll make from now on. A perfect balance between sweet New England corn muffins and savory southern cornbread. I did omit the green onions because kids, and used canned corn because we were out of frozen seemed to work fine.

I really liked the taste of these muffins, especially the hint of black pepper. I made them as mini muffins and cooked them at 425 degrees for 12 min. A little pale on top, but cooked through. 2 bite minis were perfect.

Lovely! Used 1 1/2 c. cornmeal and 1/2 c. flour (like many here, I prefer a grainier corn muffin), added 1/4 c. milk as suggested by a previous reviewer, as well as 1/2 c. shredded sharp cheddar and a can of drained green chilies. Made 14 substantial muffins.

I'm about to make this for the second time it is a wonderful starting point but even better with variations. During the first attempt I added a bit of milk, substituted yogurt for half of the sour cream, left out the corn (only because I didn't have any on hand), and used all corn flour rather than regular flour and corn meal (to be gluten free). This time I want to add the corn, which may mean that the batter won't be as dry, but using corn flour made them very light and not typically gritty. As Julia would say, delicious!

A bit crumbly but completely delicious. Made without changes.

Absolutely wonderful corn muffins. Moist and savory with a touch of sweet. I didn't have sour cream so used the trusted milk and vinegar substitution. Worked beautifully. Will make this over and over.

This was delicious, moist and savory -- the green onions added a nice flavor. I used 1 1/2 cups fresh corn, boiled and cut off the cob (about 2 ears). Also subbed in 1 cup plain yogurt for the sour cream, and added 1 1/2 cups sharp cheddar cheese. ** Note: if you add cheese, you may want to cut salt to 3/4 t or 1 t because cheese has lots of salt in it anyway

I thought these were delicious and moist. I used nonfat yogurt and added 1/4 c milk to moisten the batter. Also had two pickled jalapenos and 1/2 c shredded jack cheese. They were so tender, moist and full of flavor. I think adding the milk was very important, because the original recipe looked to dry to me.

I personally would like these better if they were not so dense however, with that said, they still are VERY good. They represent a much more sophisticated tasteful corn bread than the dry hard tasteless stuff from the south or a light cakey sweet version that we tend to favor in our house.

I made these as mini-muffins for a big luncheon, and they were a big hit. I substituted fresh corn for the frozen and used lowfat sour cream but otherwise followed the recipe. They also froze well and were very good later after a short zap in the microwave.

A delicious step up from the usual corn muffin.

These were a total hit. I made 3 dozen for a New Year's dinner party. First time making them (or really anything like it) so when it came time to put the batter in the cups I was a little worried it was too thick. Turned out just fine. I used Greek Yogart with full fat content instead of sour creme (lactose intolerant). I'm not sure I had the full amount. Wish I could add a photo and show you.

These were really good. Will definetly make them again.

Great texture and flavor. Followed recipe to the letter, although the recipe certainly allows for creativity. No problems. This is a keeper.

I made these to go with Frogmore Stew and they were great. I added 1/4 teaspoon stevia powder and used 1/2 cup buttermilk & 1/2 cup yogurt. I will make these a bunch!

Great basic, unpretentious corn muffin recipe. I added a pinch of cayenne pepper and served with gumbo. This recipe is flexible--a little extra sugar for a sweet cornbread taste, or for savory muffins, I'll definitely add cheddar and jalapeno next time. I thought it was maybe a bit plain as is, but my dinner guests raved. The texture was perfect for corn muffins--not coarse like cornbread, but not as soft and dense as a muffin. I'm making again as a gift this weekend (with a touch more sugar.)

Excellent, tender muffins. I used whole fat natural yogurt instead of sour cream and duck eggs (great for baking!) instead of chicken eggs. Made half the batch without green onions and some with. People raved about them. Will make again and again and again.

We love these muffins, good texture, they go perfectly with soups, stews or brunch. Followed the recipe and omit the onions when I serve with brunch.

I made this in a pan instead of muffin tins, skipped the green onions and used lowfat yogurt instead of sour cream. The result was good basic cornbread, with a light, absorbent crumb and well-developed corn flavor.<p> I wonder if some of the mixed reviews for cornbread on this site aren't informed by regional prejudice if a recipe is different from what one is used to in such a distinctive idiom, it can come as a bit of a shock. Anyway, we ate the cornbread with white bean and kale soup, and enjoyed it very much.

I was surprised at how stiff the batter was and the muffins were very heavy. I followed the recipe almost exactly (was slightly short on the sour cream and added a bit of milk), though I did add some cheese. I want something lighter. I don't know if muffins are more likely to be dense than bread made in a 9x9 pan.

I made a few subs, too, like other reviewers: omitted the onions, used 3/4 lowfat plain yogurt and 1/4 c milk instead of sour cream, and canola oil for butter. Delish. I overcooked them a wee bit by accident, and they were still moist, but with a good "crumb" (not too crumbly, or grainy, or dry). Definitely a keeper.

after reading reviews, i used low fat sour cream, added and extra 1/4 cup sugar and used 1/2 cup or so of scallions, chopped fine. thought these were delicious. way better than a corn bread recipe i recently made without sugar.

Very good, but I made some changes. I wanted just a good, basic corn muffin with the kernals. I omitted the green onion, replaced half the sour cream with buttermilk, added 2tsps of veg oil to the wet mix, increased the sugar to 1/3 cup and the salt to 2tsps. I didn't use muffin cups and they came out just fine, 20 minutes exactly. What I got was moist, corn flavor, slightly sweet, very good

Terrible. Strange texture, salty taste, and a huge disappointment.

Very good muffins. I made a half batch and they came out great. I liked the texture with the kernels. The scallion taste was actually quite strong in mine, maybe I'll decrease the amount a little next time

Watch the video: Αυθεντικό αμερικάνικο καλαμποκόψωμο Robertos Kitchen (July 2022).


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