Easy Mini Cornbread Recipe (2024)

FAQs

How is cornbread made from scratch? ›

Whisk flour, cornmeal, sugar, baking powder, and salt together in a large bowl. Add milk, vegetable oil, and egg; whisk until well combined. Pour batter into the prepared pan. Bake in the preheated oven until a toothpick inserted into the center of the pan comes out clean, 20 to 25 minutes.

Can I substitute water for milk in cornbread mix? Yes, you can, but it may result in a less rich flavor. If you're out of milk, try using cream or half-and-half, evaporated or powdered milk, or even plain yogurt. If you have dietary restrictions, try soy milk or oat milk.

One of the simplest ways is to bring in more flavor and depth is by adding ⅓ cup of sour cream to the batter, which makes the cornbread extra moist and a little tangy. Another tangy option: Add ⅔ cup of buttermilk, which also makes the cornbread super tender.

Doubling the egg adds maybe another 20-25g. You're enriching it a bit more, so slightly heavier dough and slightly slower rising, but it's unlikely it would amount to much.

Cornmeal gives cornbread its classic color and flavor, but too much can make your bread crumbly. Try replacing a little bit of cornmeal with flour. The specific measurements will depend on how much cornmeal and flour is in your recipe, but you should try to have more flour than cornmeal in your batter.

Cornbread is known for being dry, and that's because it's not properly hydrated. This can lead to unpleasant. hard bits that get stuck in your teeth, making the final product taste even drier. Start by soaking your cornmeal and buttermilk overnight. or up to 24 hours.

You can substitute heavy cream for 1/2 cup milk plus 1/2 cup sour cream, combined. You can also substitute the cream for milk. Use 3/4 cup plus 2 Tablespoons of milk plus 2 Tablespoons melted butter to the batter. The cornbread will have a close texture.

Thoroughly grease a 9 x 9-inch baking dish. Sift together the flour, cornmeal, baking powder, and salt. Combine the half-and-half, eggs, butter (or shortening), and sugar (if using). Add half-and-half mixture to the flour mixture and combine just until the flour is moistened, no more than 10 to 15 seconds.

Mix together flour, cornmeal, sugar, baking powder, baking soda, and salt.. Make a well in dry ingredients and add sour cream, egg, and melted butter. Mix the ingredients just until everything is incorporated. Add the batter to the prepared pan and smooth the top.

Set the batter aside for 10 to 15 minutes.

By letting the cornbread batter sit at room temperature before baking, the cornmeal has some extra time to absorb the flavor from the other ingredients, and the baking powder gets a head start.

Can you over mix cornbread batter? ›

Just keep two things in mind when it comes to this cornbread muffins recipe - don't overmix and don't overbake. Otherwise you are good to go! And if you are up for something a little different, try this sweet potato cornbread.

The batter should be thick, but still pourable. Add more milk or buttermilk if necessary. Remove the skillet from the oven and tilt the pan so the butter coats the bottom and sides of pan.

Mayonnaise. If you have a jar of mayo in the fridge, you can use 3 tablespoons in place of one egg. "Mayonnaise has been used as an egg substitute because of its moistening properties and is best suited for cakes with strong flavors, like spice cakes and chocolate cakes," Tutunjian says.

Eggs are responsible for giving baked goods structure, which means the amount you use directly affects the resulting texture. Using too few eggs will make your desserts dense, but using too many will make them rubbery. The explanation for this lies in the fact that eggs are made up of protein.

Sour cream as an egg substitute makes for a thicker and better cornbread batter consistency. Similar to yogurt, you can use sour cream as it is. Add around a quarter cup of sour cream for every egg in the recipe.

The package lists out the following ingredients: yellow cornmeal, enriched wheat flour, cane sugar, corn flour, leavening agents, and sea salt. Noticeably, cornmeal is first, meaning it's the most prevalent ingredient. The instructions have you add 2 eggs, 1 cup milk, and 1/3 cup vegetable oil, blend, and bake.

Early cornbread consisted of cornmeal, water, and salt and was baked over a fire or in a hearth. Without milk, eggs, or sugar, early versions of the bread were quite different than what we eat today, but they offered a vital source of energy.

Northern cornbreads tend to be more cake-like, on the sweet side, with a finer crumb due to more flour in the mixture. Southern cornbread is flavored with bacon grease, and cooked in a cast iron skillet, a perfect side for barbecues, or chili. It also tends to be rather crumbly.

Most recipes are based in a mixture of wheat flour and yellow or white maize meal or flour, baking powder, shortening/lard, and other ingredients that improve texture and flavor. The functional gluten of the wheat flour allows the production of more aerated breads, whereas corn flour imparts the characteristic flavor.