This cornbread muffin recipe is versatile enough to accomodate your needs for savory or sweet muffins
Classic Cornbread Muffins
You Will Need:
1 cup flour1 cup cornmeal
½ cup granulated sugar
2 teaspoons baking powder
1 teaspoon baking soda
½ teaspoon salt
1 cup buttermilk
¼ cup vegetable oil
Heat oven to 400 degrees. Line muffin tins with liners.
Combine all dry ingredients in a bowl and mix well. Add in buttermilk, oil and egg and stir using a wooden spoon until batter is blended. Don’t fret about lumps.
At this point, you can simply fill the muffin liners with the batter (until ¾ of the way full) and bake them until the tops are golden brown and a toothpick comes clean when inserted in the center. This will take about 20 minutes. However, if you want to tailor the recipe, you can add in extra ingredients before baking.
Suggestions for altering this basic corn bread recipe:
For sweeter cornbread muffins, increase sugar by ¼ cup and add two teaspoons of vanilla extract. Add one cup of fresh blueberries or raspberries if you wish. If you add berries, increase cooking time to 25 minutes.
For sweet and spicy cornbread muffins, add ½ finely chopped fresh jalapeño pepper, ¼ cup finely chopped red bell pepper and ¼ cup more sugar.
For chunky corn muffins, add in one can of drained, canned corn and ½ cup finely chopped red pepper. Increase cooking time to 25 minutes.
For extra moist corn muffins, replace buttermilk with sour cream. Increase cooking time by three to five minutes.
All of these corn muffin recipes will taste best if served hot out of the oven with a pat of butter or honey butter.