Cornbread Muffin Recipe with Herbs and Cheddar (2024)

FAQs

Do you have to refrigerate cornbread muffins? ›

Room-temperature cornbread: Cornbread stored at room temperature (roughly sixty to seventy-five degrees Fahrenheit) will last one to three days without signs of spoilage. Refrigerated cornbread: You can reliably keep cornbread in the refrigerator for a couple of days.

Note: We recommend allowing cornbread batter to sit for 10 to 15 minutes before baking, so if you prefer, you can delay heating the oven until you make the batter. 2Melt the butter, and then set aside to cool slightly.

First, preheat your oven to 375°F (190°C) to get it nice and hot before you even begin making the cornbread muffin batter. Next, grease a 12-cup muffin pan with butter or spray it with nonstick cooking spray to prevent the muffins from sticking.

It makes the batter rise a bit so your cornbread will be light and a little fluffy. If you omit some sort of leavening agent, and baking soda is just one kind, your finished cornbread after baking will be about an inch high, and shall we say, pretty dense.

Cornbread can be stored at room temperature as long as it's kept in a dark and dry place, like a cupboard. Make sure the cornbread has fully cooled down before you store it. Wrap the loaf in aluminum foil or plastic wrap two times, and then place it in a zip-tight plastic bag.

If your cornbread muffins are made with non-perishable ingredients, they can be stored in an airtight container at room temperature for up to 2-3 days. If you are unsure whether your cornbread muffins should be refrigerated or not, it's always best to err on the side of caution and refrigerate them.

My Conclusion: Butter is truly better! The texture of the cornbread as well as the flavor were much preferred in the version with melted butter. It was a little more cake-like and less crumbly than the coarser, less flavorful oil version.

In a medium bowl, using a wooden spoon, stir the corn flour and cornmeal with the buttermilk until there are no dry pockets remaining. Cover and refrigerate overnight (or for as little as 1 hour if you want to make the cornbread right now). Preheat the oven to 375°F.

Room temperature eggs are good for baking because they blend more evenly in batters and help the dough rise more easily than cold eggs straight out of the fridge. Cold eggs, on the other hand, can result in lumpy batter, a stodgy texture, and require longer baking times — and no one wants that!

Some batters are very high in sugar, which can caramelize against a paper wrapper (or a metal pan, for that matter) and stick, while others are simply very delicate in texture. Batters that are relatively low in fat also tend to stick more than higher fat recipes.

Why do my cornbread muffins fall apart? ›

Avoid over-mixing the batter.

Cornbread batter should still be lumpy when you put it in the oven. If you are mixing it until it's smooth like cake batter, that could be the cause of your crumbly cornbread! Stop blending as soon as all the ingredients are mixed together.

If you fill them to the top, then the cupcake itself is going to overflow and cause a mess. We recommend filling our baking cups 2/3 full to allow room for your cupcakes to rise. Since our liners are a little taller than standard size, that comes to about 3 or 4 tablespoons of batter.

The extra egg which is increased protein and binder makes the cornbread denser and heavier in texture. Can I add flour to Jiffy cornbread to make more batter? When making jiffy mix cornbread, what if I don't have milk? Are there any rules to making the best cornbread?

It's important not to use too much baking soda in recipes, as it can result in a metallic, soapy flavor. It is much more powerful than baking powder – you only need about 1/4 teaspoon baking soda per cup of flour to leaven baked goods.

The most common theory is a change in cornmeal itself. Until early in the 20th century, Southern cornmeal was made with sweeter white corn and it was water-ground. When industrial milling came along, that changed. The steel-roller mills used yellow corn that was harvested before it was ripe, so it had less sugar.

If your cornbread muffins are made with non-perishable ingredients, they can be stored in an airtight container at room temperature for up to 2-3 days. If you are unsure whether your cornbread muffins should be refrigerated or not, it's always best to err on the side of caution and refrigerate them.

You don't want your cornbread to be exposed to moisture or direct sunlight or it could go bad sooner. Put your cornbread on a shelf in your pantry, or put it inside of a bread box if you have one. Store your cornbread at room temperature for 1-2 days.

Depending on the muffins, how moist they are, how warm the place is, and so on, I'd give the typical homemade muffin up to about 4 days at room temperature. You'll know if they start to smell off or go fuzzy. In the fridge, they'll probably last a week or so. In the freezer, well sealed, they could last a year.