loaded cornbread muffins
A little honey and butter on top, in heaven. I increased the baking time slightly and just kept an eye on it to see when it was ready. Hi Jenn, If I wanted to make the muffins in mini muffin tins, would the recipe still work well? It went well with my chicken wings. Perfect! I have reduced the sugar by a few tablespoons and they are still good, but reduce the salt a tad too if you go that route. Do you remember how long you had to cook it for using a pan instead of muffin tins?
Would have been 5 stars if the cooking time had been accurate.
Hi Jessica, Welcome to the site! For what it’s worth, all of my newer recipes have metric conversions. Sure, that will work (and glad the ziti was a hit)! I don't eat corn bread or corn muffins often (like maybe twice in my life) but given THESE corn bread muffins I may just be enjoying them more often! Sure, Katy, that’s fine. The batter does not need to sit before baking. Best cornbread muffins! As I’m putting the corn bread on the table my son said “mom, you know I don’t like your homemade cornbread, but I will give this a try”. . My menu included OUaC’s sausage& herb stuffing, a butternut squash?? Thanks! My husband requested that I print this recipe and add it to my cookbook. Add the vegetable oil or bacon grease to the hot pan and let heat for 30 seconds. Thank you! Can I add shredded cheese and jalapeno or habanero jelly to the mixture before baking?
Great light texture and not too sweet, but sweet enough taste! This is, by far, the best recipe I’ve made. I tried it for the first time three or so months ago and I thought “how it is possible that they are so perfect from the first try?” Then I baked them again and sent them to my daughter’s college to share with her friends for breakfast, many thanks were received. Thank you for a great recipe! It was delicious, moist and well enjoyed by my family. Bake for 20-25 minutes or until a toothpick inserted into the center of a muffin comes out without batter on it. The best I’ve ever had…anywhere! These make the perfect substitute for traditional cornbread. I just made these to go with dinner this evening. I wish I could shed some more light on what went wrong- I’m sorry! This is the first recipe I’ve made from your site, but I know it won’t be my last. If I were to make this again I would definitely cut out the honey and add half the amount of sugar. I’m guessing you’ll have to add 10 to 15 min. I’ve always used a box mix and these are so much better! Thanks so much for a delicious recipe. First time making cornbread. I would encourage people to try different honey types – had different honey for two different batches, both super tasty, but the first batch was made with Australian blossom honey (which has caramel and raisin notes) and oh, boy, this was so good!
Only one issue, they taste a little salty. Perfect…never thought to add honey to cornmeal muffins. I served them with blackberry jam and they made a great breakfast food. Depending on the size, baking times were about 8 to 12 minutes. I served them as a side dish at a bbq dinner party last night, and everyone loved them. So I made these about a year ago and I thought they tasted a bit dry and grainy. For a little more kick, I’d add chopped fresh chiles! Yours is the best! Hi Amy, Yes, an 8-inch square baking pan would work here, but they’ll take a bit longer; I’d start checking for doneness at about 30 minutes. I listened to exact directions and it had this terrible after taste!! Made these today.Delicious!
My cornbread DID dome even though the recipe states it does not, not sure if possible due to the corn added to the recipe. Hi, I'm Joelen! So I baked it at 375 for about 25-30 minutes in an 8 inch square pan.
My son loves these muffins, especially when they are warm! Thank you so much for sharing such a great recipe. Edit: This did make 12 which it called for. So good warm with butter!
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