Recipe of Jamie Oliver Cornbread (Muffins or Bread)

Hello everybody, it’s Louise, welcome to our recipe page. Today, I’m gonna show you how to make a special dish, cornbread (muffins or bread). One of my favorites food recipes. For mine, I am going to make it a bit unique. This will be really delicious.

Cornbread (Muffins or Bread) is one of the most popular of recent trending meals on earth. It is easy, it’s fast, it tastes yummy. It is appreciated by millions daily. They’re nice and they look wonderful. Cornbread (Muffins or Bread) is something which I’ve loved my entire life.

Super moist, not crumby, and so tasty they can be eaten plain. These Cornbread Muffins are made with creamed corn so they truly taste of corn and are more moist than traditional Southern cornbread. This Gluten-Free Cornbread recipe can be made into gluten-free cornbread muffins or in the gluten-free cornbread bar form. I like to make my These gluten-free cornbread muffins are the kind that you ladle chili over, the kind that you mop up the last of your stew with.

To get started with this recipe, we have to prepare a few components. You can have cornbread (muffins or bread) using 18 ingredients and 9 steps. Here is how you can achieve that.

The ingredients needed to make Cornbread (Muffins or Bread):

1. Take 1 cup cornmeal
2. Make ready 1 cup all purpose flour
3. Get 1 tsp. baking powder
4. Make ready 1/2 tsp. baking soda
5. Prepare 1/8 tsp. salt
6. Prepare 1/2 cup (1 stick) unsalted butter, melted then cooled slightly
7. Prepare 1/3 cup light brown sugar
8. Get 2 tbsp. honey
9. Make ready 1 large egg, room temperature
10. Get 1 cup buttermilk, room temperature
11. Take For Muffin Variation Add:
12. Make ready 2 tbsp. vegetable oil
13. Get Optional Add In's…Add up to 1 cup (total) of the following :
14. Take ·Corn Kernels
15. Get ·Diced Jalapenos
16. Get ·Shredded Cheddar Cheese
17. Make ready ·Blueberries
18. Make ready ·Dried Cranberries and Walnuts

Native Americans had been using ground corn (maize) as food for thousands of years before Europeans arrived in the New World. These delicious sweet corn bread muffins are light, delicious and a breeze to make. Cornbread is a great as great side dish or on its own. These corn muffins are basically the corniest of corn muffins out there!

Instructions to make Cornbread (Muffins or Bread):

1. Whisk together in a medium bowl the cornmeal, flour, baking powder, baking soda and salt. Set aside.
2. In a separate medium bowl, whisk together the butter, brown sugar and honey until all combined and no lumps of sugar remains. Then whisk in the egg until just combined. Then whisk in the buttermilk.
3. If making muffins rather than the bread, whisk in the vegetable oil to the wet mix along with the honey and sugar***
4. Pour the wet ingredients into the dry and whisk until just combined. Careful not to overmix. In using an add-in ingredient, fold them in now.
5. For Muffins: Spoon batter into greased muffin tins (either normal sized or mini), filling all the way to the top. Cooking times and temperatures for muffins listed in Step 6 and Step 7. For bread, skip to Step 8.
6. For Normal Sized Muffins: Bake for 5 minutes at 425°F, then while keeping the muffins in the oven, lower the temperature to 350°F. Continue baking for another 15-17 minutes. Use a toothpick to test if centers are cooked through.
7. For Mini Muffins: Bake for 350°F for 8-10 minutes, until a toothpick comes out clean (mini muffins pictured).
8. For Bread: Grease and lightly flour a 9 inch square baking pan. Pour batter in and bake for 20 minutes at 400°F, until golden brown on top and a toothpick comes out of the center clean. Allow to cool for at least 10-15 minutes before slicing.
9. Store leftovers at room temperature for up to 1 week.

Cornbread is a great as great side dish or on its own. These corn muffins are basically the corniest of corn muffins out there! If you've ever made cornbread, you know that you typically use much more flour than cornmeal, but in these muffins, the ratio is reversed. I balked at it at first because I thought that they could be a little dry and dense. Though it's a common and inexpensive ingredient, cornmeal can take many forms – bread, muffins, puddings, spoon breads, and more.

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