I am such a big fan of anything corn.
Corn tortillas, cornbread, corn muffins, I can’t get enough.
I remember trying many corn muffin recipes when I was younger, but I had issues with the batter kind of separating and not coming together. Some recipes instructed me to let the cornmeal sit in the milk for awhile to absorb it, but it never really worked that well.
And then I came across this recipe from Cooks Illustrated. It works so well because you start by cooking half of the cornmeal in the milk, stirring at various increments until the mixture reaches a pancake batter-like consistency.
Then you’ve got this smooth textured base that the rest of the batter kind of wraps itself around. It works great!
These cornbread muffins (or cornbread, you can easily make this in a brownie tin instead) come out moist, tender, not to sweet, and with nice domed tops.
Jalapeno Cornbread Muffins - Adapted From Cook’s Illustrated
Makes 12 regular sized muffins
140 grams (1 cup) cornmeal
300 ml full fat milk
*Cooked together in microwave until it reaches a pancake batter consistency
240 grams (1 cup) sour cream or high fat plain yogurt
115 grams (1/2 cup) butter, melted and cooled slightly
60g (5 Tbsp) sugar
2 large eggs
140g (1 cup) cornmeal
130 grams (1 cup) all-purpose flour
1.5 teaspoons baking powder
1 teaspoon baking soda
1.5 teaspoons fine sea or table salt
1 jalapeno, finely diced
Preheat the oven to 425°F (220°C).
Combine wet ingredients along with the pancake-batter-milky polenta mixture you’ve made.
Sift in dry ingredients, add the jalapenos or whatever else you’re adding in, and fold together until just combined.
Divide batter evenly among 12 greased muffin cups. These muffins will rise slightly, but not too much.
Bake 13 to 17 minutes until they’re golden and they bounce back when you gently press your fingertip into the tops.
Prefer to watch and learn? Watch me make these jalapeno cornbread muffins in this video ↓
Before you go, I’d also like to give a shout out to ANOTHER really freaking delicious cornbread recipe.
This next one came from a book that I read as a teenager, called “A Day At The Beach.” It was a nice little summer novel about a couple who moves to the Caribbean and opens a restaurant.
It was such a cool book because interspersed with the storytelling, was some of their recipes that they would be making at their new restaurant called Blanchards. One such recipe, was this really cool cornbread recipe that was SO exciting to read through,
I loved the sounds of it for a number of reasons, but mostly because it had CREAMED CORN in it. When I think of creamed corn, my mind immediately assumes sweet and moist, both nice things to find in cornbread!
So I wrote the recipe down, made it, loved it, and lost the recipe.
In the 90s, that meant I had to go to the library to find the book, then rifle through the pages until I found it. I made this quest at least once, before the internet made everything searchable.
This one became my go-to cornbread recipe for years, and I love making it when I’m in the mood for a sweeter cornbread with more stuff in it (this one has cheese and a bunch of other stuff too). My primary reason for including it in this post is simply to bask in the idea that I’ll always know where to find it!
Blanchard's Caribbean Cornbread
130 grams (1 cup) All-purpose flour
140 grams (1 cup) Cornmeal
2 tablespoons Baking powder
1 teaspoon Salt
225 grams butter, room temp
150 grams (¾ cup) Sugar
4 Large eggs
1 ½ cups Cream-style corn
½ cup Canned crushed pineapple, drained
1 cup Shredded Monterey jack cheese
1 Jalapeno (that’s my addition, you can leave it out if you like!)
Preheat the oven to 325°. Butter and flour a 9-inch square cake pan. Whisk together the flour, corn meal, baking powder and salt in a medium bowl and set aside.
In a mixer, cream the butter and sugar. While the mixer is running, add the eggs one at a time, beating well after each addition. Add the corn, pineapple and cheese and mix to blend. On a low speed, add the dry ingredients and mix until blended well.
Pour the batter into the prepared pan and bake until golden brown around the edges and a cake tester stuck in the center comes out clean, about 1 hour.
That’s it for today! I hope these two cornbread recipes fit the bill for ya! Let me know if you make either of them, or both of them, and which one you like better!