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Before you jump to Cornbread (Muffins or Bread) recipe, you may want to read this short interesting healthy tips about Heart Friendly Foods You Must Eat.
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Know that blueberries are good for the health of your heart. Here’s a fact: Blueberries have lots of antioxidants, specially pterostilbene. Pterostilbene is to blueberries as resveratrol is to grapes. Pterostilbene is an antioxidant that helps the body be better at processing cholesterol and fats. The better it is for your body to break down fat and cholesterol, the less probable it is for those things to clog your arteries and cause problems for your heart. This, basically, makes your heart as healthy as possible.
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We hope you got insight from reading it, now let’s go back to cornbread (muffins or bread) recipe. You can have cornbread (muffins or bread) using 18 ingredients and 9 steps. Here is how you do that.
The ingredients needed to cook Cornbread (Muffins or Bread):
- Prepare 1 cup cornmeal
- Get 1 cup all purpose flour
- Get 1 tsp. baking powder
- Use 1/2 tsp. baking soda
- Prepare 1/8 tsp. salt
- You need 1/2 cup (1 stick) unsalted butter, melted then cooled slightly
- Take 1/3 cup light brown sugar
- Prepare 2 tbsp. honey
- You need 1 large egg, room temperature
- Use 1 cup buttermilk, room temperature
- Get For Muffin Variation Add:
- Provide 2 tbsp. vegetable oil
- You need Optional Add In's…Add up to 1 cup (total) of the following :
- Take ·Corn Kernels
- Prepare ·Diced Jalapenos
- Provide ·Shredded Cheddar Cheese
- Provide ·Blueberries
- Take ·Dried Cranberries and Walnuts
Steps to make Cornbread (Muffins or Bread):
- Whisk together in a medium bowl the cornmeal, flour, baking powder, baking soda and salt. Set aside.
- 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.
- If making muffins rather than the bread, whisk in the vegetable oil to the wet mix along with the honey and sugar***
- 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.
- 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.
- 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.
- For Mini Muffins: Bake for 350°F for 8-10 minutes, until a toothpick comes out clean (mini muffins pictured).
- 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.
- Store leftovers at room temperature for up to 1 week.
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