How corny are you?

I’ve been called corny and honestly I’m super corny but I don’t care, especially when it comes to these sweet corn muffins.

I love cornbread! Cornbread muffins, hot water cornbread, straight corn bread and cornbread with all the add-ins and fixens your mind can think of.

Cornbread falls in the category of quick bread just like our biscuits but instead of using the biscuit method cornbread uses the muffin method. Most quick breads using the muffin method are mixed by hand but can also become over mixed quickly if you aren’t careful. The easy breezy nature of this method is that all dry ingredients are sifted together and combined with the liquid and gently mixed until combined. Be sure to leave a few lumps, that let’s you know you aren’t over mixing your batter.

For this recipe I used my classic cornbread recipe using pastry or cake flour with cornmeal and adding cheese, glorious cheese. Check it out and let me know what you think and if you like the recipe too.

Southwest Corny Cornbread Muffins

Pastry flour 10 oz

Cornmeal 10 oz

Sugar 3 oz

Baking powder 1 oz

Salt 0.3 oz

Eggs 2 each

Milk 17 oz

Corn Syrup 1 oz

Butter (melted) 6 oz

Directions

In a large mixing bowl sift together all dry ingredients and set aside. In another mixing bowl mix lightly beaten eggs, milk, corn syrup and melted butter, give a good whisk together and pour over dry ingredients and mix together until combined. At this point you want to add in your add-ins, here I added 1 1/2 cup of pepper jack cheese (reserve 1/2 cup for topping) and 1/2 can of sweet whole kernel corn, approximately 4 oz. Gently fold in mix-ins and using an ice cream scoop begin scooping out batter into a prepared muffin pan with either lines or heavily sprayed with non-stick spray. Top each muffin with reserved cheese and a sliced fresh jalapeno for flare.

Place muffins in a preheated 400 degree oven for 20 min.

#cornbreadmuffins #muffins #savorymuffins #quickbread

All imagery by Rosilind Coleman