Best Cornbread Muffin Recipe - The Carefree Kitchen (2024)

FAQs

How do you keep cornbread from sticking to muffin pan? ›

Be sure to grease the pan well with butter or cooking spray to prevent the muffins from sticking. If you skip this step they will stick even if you are using a nonstick pan. Don't over-mix the batter. You need to gently fold the cornmeal into the batter at the end.

As the batter bakes, the carbon dioxide produced by the baking powder makes bubbles in the batter. The bubbles are trapped by the surrounding structure of the batter, mainly supported by proteins in the flour and eggs. Butter the muffin pan or line it with paper muffin cups. Preheat the oven to 425 degrees Fahrenheit.

Note: We recommend allowing cornbread batter to sit for 10 to 15 minutes before baking, so if you prefer, you can delay heating the oven until you make the batter.

She notes that Northern cornbread is sweeter, lighter, and more cake-like than Southern cornbread. Not surprisingly, it includes sugar (or molasses, in the earlier centuries), unlike traditional Southern cornbread.

That slightly bitter, kinda “tinny” flavor you often experience when biting into a muffin, biscuit or scone is the result of using a baking powder in high quantities — as is needed for these quick-rise treats — with aluminum in it.

Bake for 20 to 25 minutes, until a toothpick inserted in the center of the cornbread comes out clean. Cool. Carefully transfer the skillet to a wire cooling rack and let the cornbread cool for at least 10 minutes. Then slice, serve, and enjoy!

If the cornbread is done, remove it from the oven and allow it to cool somewhat before either turning it out of the pan or slicing and serving from the skillet. Serve and enjoy!

The extra egg which is increased protein and binder makes the cornbread denser and heavier in texture.

Overmixing is a common problem with muffins. First combine dry ingredients, mixing well. Then combine liquid ingredients, mixing well. Finally combine dry and wet ingredients, by hand, using only 15 to 20 light strokes.

The black specks are simply naturally dark pieces of the pericarp (skin) of the corn, where the tip of the kernel attaches to the cob. The color of the specks will vary by crop and year. They are the same as those commonly seen in hard taco shells, corn or tortilla chips, cornmeal, and natural whole corn products.

Is it better to use butter or oil in cornbread? ›

While oil can make cakes and quick breads luxuriously tender, I find the cornbread lacks flavor if butter isn't present. Because butter doesn't make the bread as moist as oil does, I pair it with buttermilk. Buttermilk: Buttermilk makes cakes, muffins, and breads extra moist.

The batter should be thick, but still pourable. Add more milk or buttermilk if necessary. Remove the skillet from the oven and tilt the pan so the butter coats the bottom and sides of pan.

The Batter – The batter uses the muffin method for mixing. This is where you mix the wet and dry ingredients separately then you combine the two. Just like with all baking recipes, start with room temperature ingredients. Set the eggs and milk out on the counter 1 hour before you plan to make the bread.

“JIFFY” mixes can also be prepared with water or plant-based milk alternatives like soy, almond or coconut milk. Pineapple or orange juice may be substituted for flavor variation in the corn and fruit muffins.

WHEAT FLOUR, DEGERMED YELLOW CORN MEAL, SUGAR, LARD (HYDROGENATED LARD, BHT AND CITRIC ACID PRESERVATIVES), CONTAINS LESS THAN 2% OF: BAKING SODA, TRICALCIUM PHOSPHATE, SODIUM ACID PYROPHOSPHATE, MONOCALCIUM PHOSPHATE, SALT, NIACIN, REDUCED IRON, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID, WHEAT STARCH.

Can I substitute water for milk in cornbread mix? Yes, you can, but it may result in a less rich flavor. If you're out of milk, try using cream or half-and-half, evaporated or powdered milk, or even plain yogurt. If you have dietary restrictions, try soy milk or oat milk.

Why Is Jiffy Mix So Crumbly? The recipe on the box doesn't give the batter as much moisture as I like in my cornbread, which is why it can sometimes turn out crumbly. Adding in the sour cream and vegetable oil makes a huge difference and makes the best moist cornbread.