This works as cornbread muffins, too! I am not a huge fan of making cornbread as a round or square cake shape… they just are too messy that way. Instead I like to pour the batter into muffin tins lined with cupcake/muffin papers. This recipe works great as muffins. I pour the batter almost to the very top of the paper liners then I bake this at 375 degrees, but I have a convection oven so the heat is usually 25 degrees less than the normal temperature… so you can cook it at the suggested heat of 400 degrees with a normal oven. It takes 20-23 minutes for a toothpick to come out clean. The tops are always nicely browned and the muffins are perfectly cooked. The only other minor change I make is I use a medium grind cornmeal that is a little more course. It makes the cornbread more like a true “comfort food”. If you don’t like that extra crunch then use a finer grind. EVERYONE loves this- it is always on request from my guests and family, “Can you make your special cornbread?” It only takes about 5 minutes if you use a stand mixer. Very easy and very yummy! People will love that you made this from scratch. Oh yeah, and for you calorie nuts: I have calculated that if you make 12 muffins out of this batter, it runs about 180 calories per muffin or 2160 for the whole batch.
Was this review helpful?
1252 users found this review helpful
This works as cornbread muffins, too! I am not a huge fan of making cornbread as a round or...