Thursday, March 20, 2014

RECIPE :: Easy Cheesy Cornbread

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Easy Cheesy Cornbread
by Kimberley 

As we all wait for spring to arrive (hopefully!) I have been baking more and more of my favorite spring items. I am also adding in spring dishes to our dinner menu and phasing out the warm and cozy comfort food of winter. One of our favorite warm weather meals is ribs with coleslaw. It may be a bit premature to fire up the BBQ but truth be told, my husband grills all year round. We have our BBQ on a covered deck for this purpose and he happily treads through the snow to go grill up some dinner.

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I hope that spring is on its way in your neck of the woods, and even if it's not, just pretend it is with this easy recipe for cornbread muffins. They are a perfect side to serve with ribs and coleslaw. Or any other spring and summer fare. Enjoy! 

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And take a look at my NEW Bake Like a Pro tip at the end of this post to help you make baking easy and a part of your weekly meal planning. 

Recipe for Easy Cheesy Cornbread
Makes 12 muffins or one loaf. 

1/4 cup vegetable oil
1/4 cup sugar
2 eggs
1 cup cornmeal
1 cup flour
3/4 cup milk
1 tablespoon baking powder
1 teaspoon salt
1/2 cup grated cheddar cheese

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`  Preheat oven to 400 degrees. Prepare muffin pan or loaf pan by greasing with butter or using vegetable oil spray.

·        In a large mixing bowl, add 1/4 cup vegetable oil, 1/4 cup sugar, 2 eggs, and 1 cup cornmeal. Mix to combine.

·        Add 1 cup flour, 1 tablespoon baking powder, 1 teaspoon salt. Mix until partially combined.

·        Add to bowl 3/4 cup milk and 1/2 cup grated cheddar cheese (cheese is optional, but not sure why you would leave out the cheese).

·       Mix thoroughly and add more milk to achieve wet batter consistency. 
·       Scoop into muffin pan or loaf pan.

·       Bake for 20 minutes for muffins or 40 minutes for loaf.
·       Allow to cool slightly in pan, remove from pan and cool on a wire rack.

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Bake Like a Pro tip
Ever wonder how bakers achieve perfect muffins or cupcakes? To get the perfect amount in each muffin paper and even sizing for the whole batch, use a stainless steel bakery or ice cream scoop. I have several different sizes for cupcakes, muffins, and even cookies. These scoops make portioning batter and dough easy and consistent every time you bake.

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Guest Contributor: Kimberley Mulla

My Mom gave me my first cookbook when I was six years old. I have been baking & cooking ever since.

I specialize in artisan marshmallows & confections. I want to sell a product that I would feed my children. The ingredients are simple, often local, organic & fair trade as well.

I love making marshmallows. Every single one. It brings me so much joy to create something unique, tasty, and delightful.

You can follow Kimberley



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