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cups finely stoneground cornmeal
teaspoons baking powder
tablespoons vegetable oil
Grease muffin tins or fill tins with baking cups.
In a large bowl, whisk together cornmeal, baking powder and sugar.
Add in egg, milk, oil and desired amount of pesto (keep in mind a little bit goes a long way) and mix using a spatula.
Fill tins or cups halfway full with cornbread batter. Bake about 20 minutes or until a toothpick inserted in the center of the muffins comes out clean.
Allow to cool completely on a cooling rack before eating.
More About This Recipe
- Summer is finally here and along with it come long, sunny daylight, cold drinks on the patio, fireworks, walks in the park and a hefty helping of summer comfort food.
To me, these Pesto Cornbread Muffins fit the bill for comforting summer fare – they’re not too heavy but still are flavorful enough to satisfy your taste buds in one bite.
I would caution you not to make these muffins when you’re in a hurry. These are slow, take-your-time kind of muffins. It’s not that they demand a lot of attention, in fact, they’re very simple to make. For me, these muffins conjure up feelings of slow, lazy summer days – when you want to make something from scratch, but you don’t want to sweat over it.
In other words, make these muffins when you’ve got nothing better to do (or when you just need a moment to feel that way).
This recipe renders crumbly, dense cornbread muffins. They’re not soft, but they’re not dry or stick to the roof of your mouth, either. The tiny flecks of bright green pesto emit a mild but surprisingly inviting flavor of basil and olive oil. It’s a mix of Southern and Italian cooking, but it’s all comfort.
And, as with most things, they’re extra delicious with a pat of butter sandwiched in the middle, a warm summer breeze and good company.
Stephanie (aka Girl Versus Dough) joined Tablespoon to share her adventures in the kitchen. Check out Stephanie’s Tablespoon member profile and keep checking back for her own personal recipes on Tablespoon!
Honey Cornbread Muffins
These are the perfect companion to anything with barbeque sauce, and are great served with a bowl of chili or a summer lettuce salad piled high with fresh yummies from the garden. They are slightly sweet, with a moist cake-like crumb.
- 1 cup Cornmeal
- 1 cup All-purpose Flour
- ½ cups Sugar
- ½ teaspoons Baking Soda
- ½ teaspoons Salt
- 1 cup Buttermilk
- ½ cups Butter, Melted
- 2 whole Large Eggs
- ¼ cups Honey
Spray a standard 12-count muffin pan with cooking spray, or line your pan with paper liners.
In a large bowl, mix the cornmeal, flour, sugar, baking soda, and salt. In another bowl, whisk together the buttermilk, butter, eggs, and honey. Add the wet ingredients to the dry ingredients and stir until just mixed.
Evenly divide the cornbread mixture into your prepared pan. Bake for 15 minutes, or until golden.
3 Benefits of Incorporating Corn into Your Meals
- Corn contributes to eye health by adding lutein and zeaxanthin to your diet, which prevent cataracts or macular degeneration.
- It contains a lot of fiber, which can help aid in weight-loss by helping you to feel fuller longer, so you’re less likely to overeat.
- The kernels of corn are rich in vitamin E, a natural antioxidant, that is essential for growth and protection of the body from illness, diseases, and cancer.
These are just a few of the many benefits of a diet rich in corn. One of my favorite ways to eat corn is in the form of cornbread. I don’t know about you, but I prefer sweet cornbread opposed to regular cornbread. Apparently, a lot of other people do too, because this sweet corn bread is one of our most popular recipes! That’s why I wanted to make it easy for y’all and altered the recipe to make individual sweet cornbread muffins and they did not disappoint. At all.
Cheesy muffins with corn flour and pesto
These balanced cheesy muffins are a complete and balanced breakfast feast and allows you to mix and match them for at least two more meals during the week.
When you serve them for breakfast, you may make a cream with basil pesto. You will add irresistible flavor and will balance carbohydrates.
- 3/4 cup corn flour
- 1 cup white flour
- 2 tsp baking powder
- 1 tsp. sugar
- 1/2 teaspoon salt
- 2 eggs
- 1 cup milk
- 4 tbsp melted butter, up to 30 ° C
- 12 pieces of hard cheese 1 cubic centimeters each
- For pest cream:
- 1/2 cup basil pesto
- 170 g cream cheese light
1 muffin without cream = 123 calories 1 muffin with cream = 170 calories
If you want your muffins to turn out great every time, there are a few baking tips you should follow. We don’t know if you have much experience baking muffins or baking in general, so we have provided some tips we think will be helpful.
You can use cupcake liners or grease the muffin pans for all jalapeno cornbread muffins recipes. Either way works, but technically, you are making cupcakes if you use cupcake liners. You don’t have to feel like you need to grease the pans, though, if you don’t want to add the extra unhealthy oil and fat to your food. You can make these muffins without a muffin pan by using liners or a sheet pan .
Jiffy jalapeno cornbread muffins will taste different from the ones you make from scratch, so if the taste isn’t to your liking, you may want to try to make the original recipe and see how you like that one.
Using different cheeses is fine for these muffins. Most people will use cheddar cheese since it goes so well with jalapenos, but you can use mozzarella, provolone, swiss, and other cheeses to see how they work for you. They will alter the taste of the muffins and give you a different experience, so it’s not a bad idea to change things up and play around with the recipe.
Garnish your muffins with jalapeno slices for a cool look and some added colour and heat.
If you want to try a variation on this recipe that requires more ingredients and has a more complex taste profile, then you can try the jalapeno cornbread muffins Paula Deen recipe. It asks for ground cornmeal, chopped chiles and cooking oil as slightly different ingredients that make for a special kind of jalapeno cornbread muffin.
You can store your muffins in the kitchen counter covered for several days. They also store in the fridge for about a week before they start to become hard and stale. If you want to freeze them put them in a freezer safe container and store for up to three months. To use them from the freezer, we recommend heating in the oven for a few minutes.