Friday, October 4, 2013

Cornbread (Muffin)

I'm never a big fan of cornbread as sometimes they tend to be a little on the dry side and too crumbly to eat. I like it when the cornbread is slightly moist and when there's pieces of corn in the cornbread.

I was having some friends come over for coffee and thought that it would be nice if I could serve them something else (I knew I wanted some kind of baked goods) besides coffee. As I was very low on eggs and butter and I had a large can of creamed corn staring at me, I decided to make some cornbread. I've never made cornbread before but I knew I needed a recipe that will give me a somewhat moist cornbread with the minimal ingredients I had.

After a bit of googling around, I found one recipe that appealed to me and decided to use the recipe with some changes. I also made the cornbread in a muffin pan so that I do not need to deal with cutting up the cornbread, and it just look much cuter this way!

I have to admit that I was nervous about the texture of the cornbread especially after being kept overnight.  The cornbread turned out nice and moist when I first ate it minutes after it came out from the oven. I wasn't sure how it would taste like the next day when I plan to serve it to my friends but was pleasantly surprised that it was still moist. Even my friend commented that the cornbread was moist and not as crumbly as other cornbreads she's had in the past and even requested for the recipe. Yay! The original recipe is posted here. Below is my tweaked version.

*Makes about 15 (standard) muffins 

  • 1 Cup Yellow (Fine) Cornmeal
  • 1/2 Cup All Purpose Flour
  • 5 Tbsp Sugar
  • 2 Tsp Baking Powder
  • 3/4 Tsp Salt
  • 1/4 Cup Butter, Melted & Cooled
  • 1 Large Can (14.75 Oz) Creamed Corn 
  • 1 Large Egg, Lightly Beaten
  • 1/3 Cup Buttermilk 

Preheat oven to 400F. Line muffin pan and set aside. Combine all the the dry ingredients (cornmeal, flour, sugar, baking powder and salt) in a bowl and stir. 

Then, add all the wet ingredients (butter, corn, egg, buttermilk) into the dry ingredients and stir until just combined. Scoop batter (with a spoon or ice cream scoop) into the muffin tins till about 3/4 cup full. 

Bake for about 15-17 minutes or until a toothpick inserted into the center of a muffin comes out clean. 

June's Notes: If you do not have buttermilk, no sweat. All you need is milk (I used 2%) and vinegar. Pour about 1/3 Cup of milk and about 1 tsp of vinegar into a small bowl and let the milk curdle before you use it.

You can also bake this in a lightly greased regular baking pan (perhaps about 8"). You may need to bake this for about 20 minutes or so, or until a toothpick inserted into the center of the pan comes out clean. 

Simply June 

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