[VIDEO] Delicious Chunky Cornbread Muffin Pairings

By SweetnSpicyLiving on November 30, 2024 • ( Leave a comment )

Cornbread Muffin is one of my favorite muffin to pair with soups or stews. It is not too sweet and not n the savory side as well, more like a mashup between two. I’ve made cornbread quite a lot of times and still I can never get bored with it. During Fall season, my craving for cornbread muffin resurfaces because of how great it is with soup and stew. This variation was inspired by my Classic Cornbread Muffin, but this one I added tons of sweet corn for texture.

How to Make Cornbread Muffin

This is a very simple recipe, so let’s get started! Start by creaming the egg and sugar. Make sure that the egg is at room temperature. Take it out of the refrigerator at least 30 minutes before using it, or to fast forward the process, you can simply submerge the egg in warm water for 10 minutes. You will know that it came down to the right temperature when you break it, the egg flows fluidly out of the shell. Cold egg tends to be heavy when you break it. Beat the mixture for about 10 minutes, I know it sounds too long but you really want the consistency to be light and fluffy. The creaming process incorporate air into the batter thus producing a lighter muffin. In my kitchenAid mixer, I used setting no 2.

Chunky Cornbread Muffin By SweetNSpicyLivng

While this is happening, start working with the dry and wet ingredients separately. By the time you are done creaming the mixture, you are also done preparing the wet and dry ingredients. For the dry ingredients, mix the all-purpose flour, cornmeal, baking powder and salt.

Work on the wet ingredients next. Melt the butter and let it cool. Once cooled down, add the oil and milk.

Time to mix them all together. Alternately add the dry ingredients and wet ingredients to the creamed egg and sugar. Stop as soon as every has been incorporated. Do NOT dump all the dry and wet ingredients one time as this will make the mixing longer. Just like any muffins, you do not want to over mix the batter.

I baked this is a muffin tin without the muffin liner because I want to get the rustic look that I love in the cornbread muffin that I have in my mind. You can of course use a muffin liner, if you do, no need to spray the muffin tin with oil. There is an advantage in using a muffin liner, the edges will not get browned easily because there is no direct contact to the surface plus the muffin tin is not greased with oil. It’s your call, so I give that decision to you.

Ready to make this muffin? let do it!

This cornbread muffin pairs well with a warm bowl of soup, particularly Tomato Basil Soup if I may suggest, this one HERE. The tangy sour and creamy taste of Tomato Basil Soup worked well with the texture of the cornbread muffin and they compliment each other. I wouldn’t say this muffin is as sweet as the likes of chocolate chip muffin, but that is exactly why I like the combo of this with Tomato Basil Soup.

Ingredients:

3/4 cups All-Purpose Flour
1/2 cup Cornmeal
1 tsp Baking Powder
3/4 teaspoon Salt
2 Eggs – room temperature
1/4 cup + 3 tablespoon Granulated Sugar
2 tablespoon Flavorless Oil
2 tablespoon Milk
1/4 cup unsalted Butter, melted (45 seconds microwave)
1/3 cup shredded Cheddar Cheese – optional

Instructions:

Preheat oven to 350F and spray a 12-cup muffin pan with oil. Make sure to coat the pan properly to avoid sticking. A muffin liner could also be used if that is the preference.
Mix Dry Ingredients: In a large bowl, whisk four, cornmeal, baking powder. Set aside.
Cream Egg and Sugar: Using a hand mixer, beat eggs and sugar until pale and fluffy (10 minutes). You should have a light and fluffy consistency after beating it this long.
Mix the Wet Ingredients & Creamed Egg and Sugar: In a small bowl, combine milk, oil and melted cooled butter. Pour the mixture to the creamed egg and sugar. Stir to combine.
Wet + Dry Ingredients: Add the dry ingredients and wet ingredients alternately, do it in 4 addition while mixing. Do not over mix, stop as soon as everything is combined . Add the corn kernel and mix to distribute.

7. Transfer in a Pan: Pour batter into a greased muffin tin. Add more corn kernel on top and lightly press or swirl to make it stick better.

8. Bake: Divide among prepared cups and bake until a tester inserted into center of muffin comes out clean, about 19 – 20 minutes. Remove from pan and serve warm.

This muffins bakes fast, so make sure to watch the time. If the side starts to brown too early, cover the top with aluminum foil and continue baking.

Spread butter on top while muffins are still hot. An absolute MUST, trust me, butter is the way to go.

Best enjoy while still warm. Re-heat leftover in toaster or oven for 10 minutes at 300F then a brush butter on top.

Makes 7 pieces

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