Hi Bold Bakers! If your kitchen is anything like mine, there has been a lot of delicious baking going on lately! The days have been sunny but cool enough for a big sweater, and what better way to warm things up and brighten spirits than to turn on the oven and fill your kitchen with all the good smells. Already have an account? All this baking has been pretty sweet, and as much as we love that around here, sometimes it’s nice to mix things up. That’s where my easy, delicious cornbread muffins come in! They are a touch sweet, but also full of rich, salty bacon and some diced jalapeños for flavors that not only build on and complement each other but will add something decidedly different to your baking repertoire. My cornbread muffins are equally at home on a breakfast plate with a side of eggs as they are on the dinner table next to a steaming bowl of stew or chili. Make them in the morning and enjoy them all day!
What Are Cornbread Muffins?
Cornbread muffins are made with cornmeal, which is ground from dried corn kernels. It comes in various textures, from fine to coarse. Cornmeal is different from the very finely ground corn flour (which should not be used in my recipe). Cornbread muffins have a lovely texture that is coarser and homier than muffins made just from all-purpose flour, and the taste and texture of the corn lends itself perfectly to a more savory flavor.
The Corn In Cornbread Muffins
The wonderful texture of a cornbread muffin is made with both medium ground cornmeal and whole corn kernels. For the corn kernels, you can use canned (and drained) or frozen kernels, or shave them right off a fresh ear of corn if that’s what you have!
What Tools Will I Need?
Two 12 cup muffin tins 15 paper muffin liners Two mixing bowls Measuring tools A wire whisk A pastry brush
How To Make Cornbread Muffins
How Do I Store Cornbread Muffins?
Store cornbread muffins in an airtight container in the refrigerator for up to 3 days. Rewarm in a 300°F (150°C) oven or pop in the microwave before eating.
Gemma’s Pro Tips For Cornbread Muffins
Which grind is best? Use medium grind cornmeal for these muffins for the best texture. A fine grind will work as well and will create a finer textured muffin.
Protect your fingers! Seeding and chopping jalapenos can hurt the delicate skin around your fingers, and the spicy sting can stay long after you have washed your hands. Protect your fingers when handling spicy peppers by using gloves or handling only with a fork and knife. I have even covered my hands with a leftover plastic produce bag from the grocery store in a pinch! Don’t have buttermilk? Make your own buttermilk substitute with milk and lemon juice.
Rest your batter! Letting your cornbread muffin batter rest for 15 minutes before baking allows the cornmeal to fully hydrate, ensuring muffins that are soft and tender. Don’t overfill! The structure of cornmeal is not as strong as in all-purpose flour, and if you fill the muffin cups too high, they will spill over onto the tin instead of rising. They will still taste delicious, but they won’t look as pretty.
Make More Muffins!
Best-Ever Blueberry Muffins Bakery-Style Double Chocolate Muffins Lemon Poppyseed Muffins Crazy Muffins: One Base Muffin Recipe, Endless Flavors
And don’t forget to buy a copy of my Bigger Bolder Baking Cookbook!
