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No Cornmeal Cornbread Muffins

This recipe is for moist, fluffy cornbread muffins without cornmeal that are slightly savory from the addition of cheddar cheese. The ingredients include all-purpose flour, baking soda, baking powder, salt, butter, sugar, eggs, buttermilk, cream style corn, and grated cheddar cheese. To make them, the butter is browned and combined with sugar and eggs before mixing in buttermilk, corn, cheese and dry ingredients. The batter is spooned into a greased muffin pan and baked for 18-20 minutes.

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Jestine Joseph Tiquio
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40 views2 pages

No Cornmeal Cornbread Muffins

This recipe is for moist, fluffy cornbread muffins without cornmeal that are slightly savory from the addition of cheddar cheese. The ingredients include all-purpose flour, baking soda, baking powder, salt, butter, sugar, eggs, buttermilk, cream style corn, and grated cheddar cheese. To make them, the butter is browned and combined with sugar and eggs before mixing in buttermilk, corn, cheese and dry ingredients. The batter is spooned into a greased muffin pan and baked for 18-20 minutes.

Uploaded by

Jestine Joseph Tiquio
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOCX, PDF, TXT or read online on Scribd
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No Cornmeal Cornbread Muffins (with cheese!

Moist, soft, and fluffy cornbread muffins!  This recipe is just as good as the
traditional cornbread muffins without the cornmeal. It’s buttery with a nice corn
flavor and slightly savory with the addition of shredded cheese.

Ingredients

 0.75 cup all-purpose flour

 0.25 tsp baking soda

 1.25 tsp baking powder

 0.13 tsp salt

 0.13 cup unsalted butter

 0.33 cup sugar

 1 eggs

 0.25 cup buttermilk

 0.5 cup sweet corn cream style

 0.5 cup grated cheese (I used cheddar)

Instructions

 Pre-heat oven to 400f/ 200c. Grease muffin pan with oil or butter.
 Place butter in a lightly-colored pan over medium heat. Once melted, lower the
heat. Swirl and stir as it cooks to release the bubbles. Watch it carefully until
color turns to a toasty brown. Immediately transfer to a large heat-proof bowl.
LET IT COOL.
 In another bowl, combine flour, baking soda, baking powder, and salt. Whisk to
combine.
 Add sugar to the brown butter. Stir to combine. Add the eggs. Cream until
mixture is fluffy and pale. Whisk by hand or an electric mixer.
 Stir in the buttermilk, cream of corn, and cheese. Add the dry ingredients into
two increments. Mix with a spatula or wooden spoon until just combined. Do
not overmix.
 Spoon batter into prepared muffin cups. Bake for 18 to 20 mins until a skewer
inserted into the center comes out clean and the top is golden. Mine took
exactly 20 minutes to get done. Cool the muffins for a few minutes in the pan,
then serve warm.

Notes

 To make the muffin moist and fluffy, cream the brown butter, sugar, and
eggs until fluffy and almost pale. Don’t overmix the batter.
 Homemade buttermilk: combine 1/2 cup full-fat fresh milk and 1 1/2 tsp
vinegar or lemon. Let it sit for 10 minutes until it curdles.
 Sugar can be reduced up to 1/3 cup if preferred.
 All-purpose flour can also be substituted with cake flour. For 1 1/2 cup
all-purpose flour, use 1 and 3/4 cups cake flour.
 Storage/Shelf-life: Place in an air-tight container to prevent the muffin
from drying out. It is good for 1 week in the fridge if properly stored.
 To reheat, microwave for 20 seconds.

Cuisine : American
Keyword : cornbread recipe

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