Corn Bread Muffins

This is a muffin I have made for years, especially when I am making a  ham, or when family members requested it.  My husband enjoyed  corn bread with just about any meal.  Recently when I made it I used a new pan that had square wells with a spike in the center of each well.  Perfect to place a small cube of pepper jack cheese.  Kind of a fun way to make a muffin.  You can make this recipe in a regular muffin tin without the cheese.

I also have a lower salt version; Corn Bread Muffins Without Baking Soda.  Another recipe is Corn Bread Muffins with Calendula Flowers.

Corn Bread Muffins

  • 1 cup buttermilk, warmed in the microwave for about 1 minute
  • 1/2 cup plus 1 tbsp. stone ground cornmeal (see comment below)
  • 2-1/4 cups flour
  • 1 tsp. baking soda
  • 2 tsp. baking powder
  • pinch of salt
  • 1/4 cup unsalted butter, softened
  • 1/4 cup shortening
  • 1 cup sugar
  • 1 tbsp. lemon zest, minced
  • 2 eggs, lightly beaten
  • 3/4 tsp. vanilla
  • 12 (3/4-inch) cubes pepper jack cheese, optional

Preheat oven to 400°F.  Lightly grease a 12-well muffin pan.

Mix warmed buttermilk with 1/2 cup cornmeal and set aside.  Whisk together 1 tbsp. cornmeal with the next 4 ingredients and set aside.

Cream butter and shortening with a whisk or use an electric mixer on low speed.  Blend in sugar, zest, eggs and vanilla.  Whisk soaked cornmeal mixture into the batter; then whisk in dry ingredients to partially blend.  Continue mixing with a rubber spatula, make sure all ingredients are incorporated into the batter.

If you get one of these pans, place a small cube on each spike, or you could place a little batter in a regular pan and then place the cheese on top, then add more batter to cover the cheese.

Otherwise, use a heaping 2-inch scoop of batter for each well.

Bake for about 20 minutes, or until muffins are golden brown.  If the muffins are not done, lower the oven temperature to 350°F and bake until a tester comes out clean.  Let them cool.

Muffins made with pepper jack cheese.

Recipe by cooking with aunt juju https://cookingwithauntjuju.com/2011/12/26/corn-bread-muffins/  

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Comment:  Stone ground cornmeal has a better texture and more of a cornbread taste than most cornmeal.  It is recommended that you keep it refrigerated as it goes rancid faster than other types.

You can also use this recipe to make jumbo corn muffins and use them as a bowl for chili.

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