The heatwave has me in the BBQ spirit and the 4th of July / Independence day is just around the corner. One thing that the boys and I miss from our vacation in Florida last year are the sweet and fluffy cornbread muffins that seemed to accompany any BBQ meal in most restaurants.
So I thought I would try and recreate the ultimate delicious little fluffy bundles of joy. My benchmark for success is if my youngest son Ethan gives them the thumbs up.
Whilst I do like to add additional flavours to breads and rolls, this base recipe is delicious on its own. Or it can be tweaked with a handful of diced jalapeños and a good grating of your favourite cheese.
The mix is perfect for a dozen muffin sized cornbreads, they are foolproof and super easy to make.
I have tried a few different recipes but the kids voted these the most awesome of the lot. Slathered in some nice cold slightly salted butter, you cannot go wrong. I got a double thumbs up from Ethan.
Makes: 12
Oven Temp: Gas 5, 375F, 190C (170C Fan)
Ingredients:
250g plain flour
130g cornmeal/polenta
270g caster sugar
1 1/2 teaspoon salt
1 tablespoon baking powder
120ml vegetable oil
2 large eggs
240ml full fat milk
Instructions:
1. Add flour, cornmeal, sugar, salt and baking powder to a large mixing bowl and mix together.
2. In a separate bowl mix the vegetable oil, eggs and milk.
3. Pour the wet ingredients into the dry ingredients and mix until combined and there are no lumps.
4. Grease a muffin pan and pour the batter into each section until about two thirds full.
5. Bake in a preheated oven at 170c Fan for 18-20 minutes until golden brown.
6. Allow to cool in the pan for a couple of minutes, then remove from the pan and allow to cool on a wire rack.
- 250g plain flour
- 130g cornmeal/polenta
- 270g caster sugar
- 1½ teaspoon salt
- 1 tablespoon baking powder
- 120ml vegetable oil
- 2 large eggs
- 240ml full fat milk
- Add flour, cornmeal, sugar, salt and baking powder to a large mixing bowl and mix together.
- In a separate bowl mix the vegetable oil, eggs and milk.
- Pour the wet ingredients into the dry ingredients and mix until combined and there are no lumps.
- Grease a muffin pan and pour the batter into each section until about two thirds full.
- Bake in a preheated oven at 170c Fan for 18-20 minutes until golden brown.
- Allow to cool in the pan for a couple of minutes, then remove from the pan and allow to cool on a wire rack.