Sweet and Fluffy Cornbread Muffins

Happy Thanksgiving everyone! Today is the day when we all get together and give thanks for everything that life has thrown at us. This year I have much to be thankful for: moving to a new city, jumping between multiple jobs and careers, enduring life in the TL, and still having the support of friends and family through it all. Although I can’t say that I’ve quite figured it all out, I am thankful to be where I am today.

Today, I’d like to share a recipe that is a must-have at every Thanksgiving table: cornbread. I’m not just talking about corn-flavored bread, I’m talking about moist, fluffy, and slightly sweet pillows of cornbread.

cornbread, fresh, muffins, soft, thanksgiving

The thing about many cornbread recipes is…that there is simply not enough cornmeal! When I crave cornbread, I crave corn flavor. Most recipes only have a touch of cornmeal to add a yellow tinge of color, a bit of texture, and a slight fragrance of corn. After researching dozens of recipes, I’ve developed the recipe that has a cornmeal to flour ratio that produces the perfect cornbread flavor, yet still being light and fluffy moist. The secret: canned corn water. I use it in this recipe to loosen up the thick batter, producing a muffin that has the rich flavor of a dense cornbread, but the delicate texture of a light and fluffy muffin. Serve it fresh out of the oven with a dab of butter and some honey drizzle, and you will transported to heaven.

cornbread, muffin, honey butter, fluffy

Cornbread Muffin

Sweet and Fluffy Cornbread Muffins

1 + 2/3 cup all-purpose flour

2/3 cup cornmeal

1.5 Tbsp baking powder

1/4 tsp salt

1/2 cup sugar

1/4 cup butter, melted

1 cup whole milk

2 Tbsp canola oil

2 large eggs

1/2 can of canned corn kernels

3 Tbsp reserved corn water

Makes 12 muffins

Instructions: Preheat oven to 350F. Sift together first 5 ingredients in large bowl. In a separate bowl, whisk together melted butter, oil and eggs. Combine with dry ingredients to form a thick paste. Add milk and mix until combined, then add reserved corn water and corn kernels. Mix until lumps do not contain dry flour when squeezed between the fingers. Do not overmix, lumps are good! Fill greased muffin pan to 2/3 full. Bake for 18 minutes. Muffins will be ready when pressed and springs back. Remove from muffin tin and cool on a cooling rack.

 

 

 

 

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