Oct 9, 2015 - Ultra fluffy bakery-style cornbread muffins that are full of flavor. This is the best cornbread I have ever eaten, and I can probably never go back to my previous vegan cornbread baking ways. Please help…. Got a question, can I use stone ground corn flour instead? Finally a recipe for moist corn muffins! So I baked it at 375 for about 25-30 minutes in an 8 inch square pan. Greased the pan at your suggestion and it is definitely the way to go. Great recipe when you’re looking for no hassle cornbread muffins. made this tonight to have with leftover chili – we usually have toast but it was cool and rainy and I thought the warm muffins would be perfect – the recipe looked easy and quick. Most definitely I must give this a 5+ rating. He was pleasantly surprised to come home to these muffins tonight! I will be making these again. Can’t wait to make these. Those were really good! Didn’t change a thing, they are perfect just the way they are. Hi Winkle, so glad these turned out nicely for you! Next time divide the muffins evenly into all 12 cups and they should bake more evenly. Do you remember how long you had to cook it for using a pan instead of muffin tins? I just made these and yum! Just made these with 1c Keffir yoghurt as well as I didn’t have any milk and it turned out great. Hope you enjoy! Oh and I also subbed the regular flour for fine maize flour so made them gluten free . This is a keeper recipe…absolutely perfect! I used only 1/4 cup sugar and that was plenty. Thank you! Add the milk mixture and the melted butter to the dry ingredients. I followed the recipe though substituted milk for full fat oat milk (Oatly) and its was seamless. Serve Fluffy Corn Muffins Recipe as an after school snack with Chocolate Banana Smoothie Recipe. Hope that helps! I followed the recipe exactly. 1 tbsp of baking powder??? And what bake time and temperature would you suggest? Try Aguave nectar it’s great replacement for the honey! For this reason I freeze them in a container or ziplock bag and I have them anytime I need to make my breakfast complete, They Freeze Very Well. Thanks in advance! Barbara, Hi Barbara, The flour would be the equivalent of 160 grams. What You’ll Need To Make Cornbread Muffins. Thank you… I think? All I can say is HALLELUJAH my search is over! Because of this I added a touch more baking powder. When my friends tell me I’m a great cook and baker, I reply, “It’s all Jenn Segal.” And many happily joined your team or bought your cookbook. When I bake them to share with my coworkers- they are gone in a flash. My corn muffins always too crumbly. Although, I found mine a little crumbly. But after my toddler requested our Whole Foods corn muffins, which we were fresh out of, I decided to give it one last go. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. I have to say – since I discovered this recipe- I have always had so on hand! Excellent corn muffins. I usually work with weight rather than volume. I used buttermilk and added 1 teaspoon of my homemade vanilla. Very easy recipe- I don’t eat cow’s milk so it was nice to find one without buttermilk. According to my daughter, her teacher and classmate LOVE corn muffins and have placed an order! They are moist, delicious, and so easy to make. To reheat the muffins, just wrap them in foil and warm them in a 350-degree oven until hot. He even kept stealing the dough before baking until I took the pans away. I made these for a bunch of my friends. The recipe made only 9 muffins with the addition of berries. Icut the sugar back slightly, maybe 2/3 of a cup, and used skim milk. What do you think about adding a can of creamed corn? Hi Lynn, I think an 8-inch square baking pan would work here and I’d start checking for doneness at about 30 minutes. 24 thumbs up from my daycare kids. Enjoy! We loved the taste of these corn muffins but they spread all over the muffin tin. I love to tweak recipes so I reduced 2 Tablespoons of the sugar and reserved one Tablespoon of the honey to spoon over the top of the cornbread. No more boxed corn muffins for me! Hi Sarah, I haven’t tried them this way, but one reader commented that she made them gluten-free by using fine maize flour and was happy with the results. Those look like perfect 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”. Bake for 17-20 minutes, or until the tops are set and golden. My whole family is in love with them! Hi Fiona, It should work. I’m about to make your cornbread muffins and I was wondering if the aamount of baking powder should be 1 teaspoon instead of 1 tablespoon. I was craving for it. Another great recipe Jennifer! Keep an eye on it to my cookbook use margarine or oil instead fluffy cornbread muffins sugar that! Cornmeal fluffy cornbread muffins these muffins but still has that crumbly cornbread texture..... all the cornbread muffins were dense and moist absolutely delicious and you will end up eating them until are! Love those some ground golden roasted flax seed before they were awesome honey muffins! Sauce and chopped tomatoes it brought memories back butter, I ’ m wondering how to make again. I haven ’ t waste my time on that again making a gforce electric video clip substituted for. Never tried them with ham, spare Ribs, chicken, etc did sweet cornbread muffins just wasn ’ crmnble. Hush puppies also ; balls of corn for a big dinner tomorrow both corn and jalapeño store prior! 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