Cheesy Cornbread Muffins

17 Sep

It has been my experience that everyone has a different opinion on how cornbread should taste. Some people prefer a slightly sweet cornbread (myself included), whereas others prefer it more savoury. This recipe has the best of both worlds – it has a little sugar in it, so it does have a bit of sweetness but it is balanced with savoury by the addition of the cheddar cheese. As an added bonus, this is also a quick and simple recipe to make.

Home-made Cornbread

Whilst baking four trial-run batches (yes, four!!) of cornbread for the Social Bites dinner, I learnt a few things along the way that might make your attempts a little easier. Firstly, I found that when I used 1 cup of cornmeal the end result was slightly gritty so I changed it to only ¾ of a cup and that seemed to give it some grit but not too much. Secondly, do not attempt to cook the cornmeal prior to using it. I attempted this and the whole thing was a mess!! The cornmeal became clumpy and basically ruined the whole batter. The muffins wouldn’t cook but they did manage to burn all around the base. This batch was a total disaster and I had to throw the whole thing out. :|Finally, listen to what the recipe says about not greasing the pans. I used the vegetable shortening to grease my muffin tin which caused the muffin bums to darken too much. In hindsight, I should have used butter and flour to grease them.

Cornbread – makes roughly 12 regular muffins

1 cup of flour
1 cup of cornmeal (add only ¾ cup if you don’t want the cornbread too gritty)
6 tablespoons of sugar
4 teaspoons baking powder
1 teaspoon salt
1 cup milk
¼ cup of melted vegetable shortening
2 eggs, slightly beaten
½ cup shredded cheddar cheese
½ cup corn kernels

Heat the oven to 200C (425F). Grease (not oil) either, an 8 or 9-inch square pan, or a regular sized muffin tray. In a medium bowl, combine the flour, cornmeal, sugar, baking powder and salt. I found that a whisk was particularly helpful for this. Stir in the remaining ingredients by hand (again, the whisk is very helpful to get the mixture to combine properly), until just smooth. Pour the batter into the pan or muffin tray. Bake for 20 to 30 minutes, or until a toothpick inserted in the centre comes out clean.

Recipe originally found here.


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: