Thursday, October 24, 2013

Giant Cornbread Muffins

Helllooooooo! I don't know about where you live, but where I live it is starting to get COLD! I am not a cold-weather person, so I am not enjoying the weather when it is below 50 degrees!  But I will say, when you pair these cornbread muffins with an awesome chili, you can conquer just about any temperature!
I will say that this is my absolute favorite cornbread recipe!  You do not have to make them jumbo sized, but if you scale down the size of the muffins/pan you will need to adjust the temperature and cook time for the cornbread.  Here is the recipe:

Ingredients:
1  3/4 cup cornmeal
1 1/2 cup flour
2 teaspoons baking powder
3/4 teaspoons of salt
1/4 teaspoons of baking soda
2 eggs
3/4 cup sugar
1/4 cup shortening
1/2 teaspoon vanilla extract
3/4 cup whole milk
1/4 cup buttermilk
1/3 cup vegetable oil
4 Tablespoons honey (secret ingredient! Ha!)

Directions:
1. Preheat the oven to 350 degrees Fahrenheit.
2. Grind cornmeal on high in a food processor until it becomes like flour. (sometimes I omit this step, but it does make the batter more smooth.)
3. Cream together eggs, sugar, shortening and vanilla. Then add all of the dry ingredients to mixture.
4. Mix well and then add the rest of ingredients. Stir until smooth.
5.  Line about 6 - 8 jumbo muffin cups with paper muffin liners.  Fill each cup about 3/4 full and then bake in the oven for about 30 minutes, or until tops are slightly browned.
6.  Rub butter over tops after taking out of the oven.

As I mentioned before, this makes about a half dozen GIANT muffins or about one dozen regular-sized muffins.  For the smaller muffins, I have found that baking them at 400 degrees for about 15 - 20 minutes works best; but you may need to adjust the temp and time slightly.  
This is such an easy recipe and turns out great everytime I make it! I love cornbread and I cannot wait until I get to make them again! Enjoy!!!


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