CORN MUFFINS WITHOUT MILK RECIPES
CORNBREAD RECIPE WITH NO MILK (BEGINNER RECIPE) - KITCHEN ...
Cornbread is a classic. Everyone loves a slice of the sweet, pillowy bread. Here’s how to make cornbread with no milk. If you can’t handle dairy, this recipe is for you.
Provided by Franco Salzillo
EASY EGGLESS CORNBREAD MUFFINS - MOMMY'S HOME COOKING ...
These Easy Eggless Cornbread Muffins are sweet, fluffy, moist, and tender! They’re super easy to make with simple ingredients, and you can whisk up the batter in no time at all.
Provided by Oriana Romero
Total Time 25 minutes
Prep Time 10 minutes
Cook Time 15 minutes
Yield 12
Number Of Ingredients 11
Steps:
- Preheat the oven to 425º F (220º C). Spray a muffin pan with nonstick spray or line with cupcake liners. Note: I prefer to use non-stick cooking spray, so the muffins get nice and crisp on the edges.
- In a medium mixing bowl, add cornmeal, flour, baking powder, baking soda, and salt; whisk to combine well.
- In another mixing bowl, whisk melted butter, brown sugar, maple syrup, yogurt, and buttermilk.
- Mix dry and wet ingredients. Stir just until the mixture comes together and there are only a few lumps remaining. If using, add the sweet corn kernels; mix to combine. Avoid over-mixing.
- Spoon the batter evenly into muffin cups or liners, filling each cup about 3/4 full.
- Bake for 5 minutes, then reduce the oven temperature to 375º F (190º C) and continue baking until golden brown and a toothpick inserted in the center comes out clean, another 10 to 15 minutes.
- Allow the muffins to cool for 5 minutes in the muffin pan, then transfer to a wire rack to continue cooling for 10 more minutes. Serve cornbread with honey, butter, jam, or whatever your heart desire.
Nutrition Facts : Calories 201 kcal, CarbohydrateContent 27 g, ProteinContent 3 g, FatContent 9 g, SaturatedFatContent 5 g, SodiumContent 121 mg, FiberContent 1 g, SugarContent 10 g, ServingSize 1 serving
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This recipe was the one my mother used, and her mother before her. Beyond that I can't go! It spoiled me for anything calling itself "cornbread" that has flour or sweeteners in it -- I call those "corn cake." This is great with chili, stew, and other hearty dishes. My dad used to crumble it up into buttermilk and eat it with a spoon. It's a requirement for our family's New Years Day dinner, along with the roast pork and black-eyed peas. It's also the main ingredient in Thanksgiving/Christmas/anytime turkey stuffing.
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Reviews 5.0
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Calories 210.9 per serving
From food.com
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Total Time 26 minutes
Calories 210.9 per serving
- Serve hot, with plenty of butter. Or margarine, if you insist.
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