I will recommend this recipe to all of my friends. We always heat the pan first for a better ctust! We have made these at least 6 times since first finding the recipe. I wish I could shed some more light on what went wrong- I’m sorry! Baked for 17 minutes and they turned out delicious! Hi Janice, I’ve never used this recipe for Madeleines, but I suspect the only thing you’d need to change is the baking time. I made the muffins last week and just made them again. These muffins have been a huge hit with the numerous people I’ve served them to! It is a winner for my family. So good! If so, what would be the right measurement? Spoon the batter evenly into the prepared muffin pan, filling each cup about 3/4 full. I made it through my kids made it through another school year! its a little grainy, but i don’t even care because the taste was SO YUMMY, my whole family loved it! I’ve used this recipe so many times but never made a review.. Preheat the oven to 350 degrees, mist a 9x13-inch pan with nonstick spray, and line with parchment. I include about 1/2 cup of canned corn – my husband’s idea – and it’s amazing! Maple Syrup? Love it !!! Cornbread Muffin Ingredients. Instructions. Use it every time, usin it again. These are the best corn muffins ever! Just the way I like it: crisp on top, fluffy in the middle, with a touch of sweetness. I think they’re perfect! So delicious and moist! Made these tonight to serve with dinner. And what bake time and temperature would you suggest? moist on the inside with that amazing crispy outside edge. Wonderful muffins. I’ll be trying your recipe for the first time this weekend and I was wondering if I can also mix in frozen/canned whole corn into the batter? I made them for a dinner with my friends Sunday evening and they just vanished! Enjoy! Was that a typo mistake and it should have read 1 tsp.? This is the BEST cornbread recipe – easy to prepare and so very good! Glad you enjoyed these! Thanks Jenn for another great recipe! I call it a confetti cornbread. Moist, perfect texture and subtle sweetness. Enjoy the muffins! Hey there would you mind letting me know which web host you’re using? Thanks for an easy tasty treat! I also used half and half because I didn’t have any milk on hand, and I accidentally used bread flour. Hi Leisa, you can definitely add shredded cheese to the batter but wouldn’t add the jelly. I just added directions for cornbread instead of muffins. EXCELLENT! This is the best corn muffin I’ve ever had. The honey added a wonderful sweetness and the butter made them perfectly moist. They are the fluffiest, tastiest cornbread muffins that I have ever had. Thanks so much for a delicious recipe. Do you have a suggestion to make these muffins gluten-free? hi, i read 1 tbsp baking powder here..is that correct? Instead of making them as muffins I made them in a 7 inch square pan. Thinking about adding corn and jalapenos to the recipe…Your thoughts? My husband loved them with the pot of chili we enjoyed tonight for dinner. Absolutely great. I just made these the other day and they were so good! These muffins are just to die for. Finally this will be the go-to recipe. My wife was very impressed – and I have you to thank! Great recipe. Turned out great ! Technically it shouldn’t work (milk and buttermilk are not usually interchangeable in baking) but other readers have tried it and commented that it worked fine. I have a recipe that uses buttermilk that I love but am always looking to try new ones. Turned out yummy. My bad and won’t happen again. Whisk flour, cornmeal, baking powder and salt in a mixing bowl. My husband and sons loved it! Great flavor and texture. Blueberries would be delish! Thanks for answering my question so quickly. Can I add shredded cheese and jalapeno or habanero jelly to the mixture before baking? These were WONDERFUL & came out just like the pictures show! My husband and toddler are huge fans too. your recipe calls for all-purpose flour. Depending on the size, baking times were about 8 to 12 minutes. Followed the recipe exactly. I have a half bag self-rising flour. Overall thanks for this recipe, it’s so simple and tastes so good! Are you a wizard?! The whole family, grandparents down to toddlers, loved them. I made the muffins over the weekend, some at the regular size and some at the mini size. Sure Alan- I think an 8-inch square baking pan would work here and I’d start checking for doneness at about 30 minutes. We didn’t have whole milk, so we subbed 1/2 milk and 1/2 sour cream. Served with whipped honey butter and they disappeared. I had pinned the crab cake recipe last year on Pinterest but the other day I couldn’t bring up the recipe. Can this be made into a regular cornbread instead of muffins…. THANK YOU JENN. They’ve become a total hit with everyone I make them for! In a large bowl add the cornmeal, flour, baking powder, cinnamon, and salt. These tender cornbread muffins are the perfect side to any Southern or Southwestern dish. You can do this by hand using a â¦ Any suggestions? How can I make my cornbread muffins extra fluffy? I tried these last week and my husband asked when I could make them again (always a good sign). The muffins have a great texture and absolutely no crumbling. (Note that the muffins will not dome.) Mines were a bit more crumbly than I enjoyed but definitely could have been an user error. Maybe granulated sugar? Love that all your recipes taste great! While it varies by brand, most salted butter has approximately 1/4 tsp. Thanks! I used 1 tsp because i was afraid my muffins will be bitter from the baking powder. My boys literally inhale them and they disappear in no time. Thanks! I merely wanted to provide you with a quick heads up! The bread was not crumbly and had a really good crust. I have printed this out and will keep it on my cookbook. Thank you for this recipe . Just made these and they are so delicious! Muffin form os about the only way I make, as they are easy to grab and go. Tks, Atheen. This is a great recipe, the bread is light and moist. My question is what adjustments should I make to your cornbread recipe if I prefer to bake in an 8” x 8” pan or a 9” x 9” pan rather than a muffin pan? I used an ice cream scoop to fill my muffin tins with the batter and added a little bit more to some of them. Hi Arienne, I’ve never added beans to cornbread so it’s hard to say for sure how it would impact them. Used 1/4 c. of sugar- muffins were delicious. Thanks for the recipe! Not very “corny”, next time I would add more cornmeal and less flour, and not sweet enough. Fluffy Corn Muffins Recipe are Yellow Corn muffins is soft and fluffy and quite different from normal muffins. or is that only 1 tsp? I used 1/3 cup of sugar instead and it was the perfect level of sweetness. Being from the south cornbread isn’t supposed to be sweet! So easy to make and will definitely make them again . BTW, I base all my recipes on the traditional oven setting– not convection– so that wouldn’t have been a factor. Hi Winkle, so glad these turned out nicely for you! 1 Tablespoon of baking powder as instructed. (The cornmeal adds to the dry texture.) ❤️, 1 tablespoon baking powder??? You’d never know they were dairy-free ! Thank you, Kim. Oh my goodness, these are THE BEST cornbread muffins. I saw another recipe that called for canola oil instead of butter, I wonder the difference? They came out PERFECTLY! I made a couple modifications (I know, I hate when people do that). Also I use a 9″x13″ pan instead of muffin tin. Thanks! Can I make 1.5 times the amount in a larger baking pan, not as muffins? Thanks for the recipe chef Jenn. Corn meal here is quite coarse. Got a question, can I use stone ground corn flour instead? I’ve tried to make corn bread over the years and have never been very successful. According to my daughter, her teacher and classmate LOVE corn muffins and have placed an order! From the oven to the table, they didn’t last 5 minutes at a recent backyard BBQ. I haven’t made cornbread in years and now I will more often. I had enough muffins left to serve with Taco Soup (similar to chili) the next evening. I’ve been searching for the perfect cornbread muffin recipe! I made these tonight and they were a hit! I ended up having to bake it an extra 6 minutes, but it was perfect and easily cut into small squares once it cooled. Thank you for all of your amazing recipes! Can I substitute white cornmeal for yellow? great texture and taste. Nice, not too sweet. Just made this for breakfast and it is delicious! I’d go with the 8-inch square pan. Hi Mary, Unfortunately, I don’t have any experience with high-altitude baking so I don’t have any wisdom to share. They came out amazing. thank you. Hi Karen, If you want to use oil, I’d suggest using half oil and half butter. You pictures helped me out. It helps to use less cornmeal. It was quick and easy to make. Just a tad too sweet for someone who grew up on her granny’s skillet cornbread with cracklings. Once upon a time, I went to culinary school and worked in fancy restaurants. Had reviewed other recipes that called for buttermilk or sour cream…substituting butter for other shortening, but glad I opted for this recipe….took to book club yesterday to accompany host taco soup…so made jalapeño butter to spread on corn muffins…perfectly delicious!
2020 fluffy cornbread muffins