Moist and Delicious Cornbread or Muffins, it's your choice!
Cornbread and corn muffins are delicious. Once a peasant bread, it
has morphed into a barbecue favorite. Commercially produced
cornbread and muffins are made with a "cake"mix or sold a a premixed
batter that is scooped from a bucket. No kidding the bucket batter is used
by so many bakeries and supermarkets. They can be very moist and will
last a very long time staying quite fresh. You probably have enjoyed one
at your local coffee shop. The ingredient list is extensive and scary!
Dawn Foods and
are just two of the many producers of scoop and bake products.
Pillsbury's Scoop and Bake Corn Muffins...
You can make a pretty good one from the back of a cornmeal container or
try my recipe below.
Chef John's Corn Bread
2 eggs, large
1/2 cup corn oil
1/4 cup sour cream
2 tablespoons milk
¼ cup natural
4 tablespoons melted and cooled butter
2 cups cake flour
4 teaspoons baking powder
1 teaspoon salt
1. Preheat the oven to 400°F and spray the wells of a muffin
pan with PAM, then line with baking cups lightly sprayed with PAM.
Combine the eggs, corn oil, buttermilk, sour cream, milk, sugar and butter
in a mixing bowl, and whisk well. Combine the cake flour, cornmeal, baking
powder, and salt in a separate mixing bowl and mix to combine.
the dry ingredients to the wet ingredients and whisk until just combined; do
not over mix.
4. Scoop the batter into the baking cups 3-4 to 7/8 full,
and bake until golden and a tester inserted into the center comes out clean,
about 20 to 22 minutes.
5. Let cool briefly, then remove from the muffin
Other recipes from cornmeal producers, right from the back
of the containers...
Easy Corn Bread
Quaker® Yellow or White Corn Meal
1 1/4 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
1/4 cup vegetable oil
Preheat oven to 425° F. Grease 8-inch square pan with solid vegetable
shortening or non-stick cooking spray. In a large bowl, combine corn meal,
flour, sugar, baking powder and salt. Add milk, egg and oil. Beat until
fairly smooth, about 1 minute. Pour batter into prepared pan and bake in
preheated oven for 20 to 23 minutes, or until wooden pick inserted in center
comes out clean.
Indian Head Wilkins Rogers Mills
Corn Bread or Corn Muffins
1 cup Indian Head Yellow Corn Meal
1 cup all-purpose flour
¼ cup sugar
1 teaspoon salt
¼ cup oil
1 cup milk
1 egg, beaten
Preheat oven to 425 degrees. Combine corn meal, flour, sugar, baking
powder and salt in a bowl. Mix oil, egg, and milk together and add to dry
ingredients, mixing until batter is uniform. Bake in a greased 9”x9”x2” pan
for 20-25 minutes.
Pour corn meal batter into
greased or line muffin tins, filling about 2/3 full. Bake at 425 degrees for
15-20 minutes. Makes 12 muffins.
However you make it, a must try is with a scoop or two of either
Butter Pecan or Vanilla Ice Cream!!!