Cornbread lovers used to eating the southern bread in a slab or square cut from the pone or large pan will find it much easier to grab a cornbread muffin when on the go. This recipe using corn meal is a useful addition to any cook’s recipe collection. This guide page shows how to make cornbread muffins, a welcome accompaniment to many meals. Cornbread muffins are simple to prepare and adding a bread to the meal for filling helps to serve a dinner meal with a cost under $5.

For those with gluten allergies, alter the recipe provided by omitting the flour completely and use all cornmeal, almond flour or rice flour. These flours work well in this recipe and allow those with intolerance to gluten to enjoy the item. If you prefer white cornmeal over the yellow corn meal the substitution is a simple one for one swap out. http://www.astray.com/recipes/?show=Corn%20bread%20%28gluten-free%29

The easiest version of the recipe is a jiffy cornbread muffin made from a boxed mix but many other recipes exist. Jalapeno cornbread muffins and Mexican cornbread muffins are two popular types. Varying drastically in taste from those, are sweet cornbread muffins and creamed corn muffins. The history of cornbread includes meals of cornbread and buttermilk as main courses during Depression times.

Cornbread muffins can be made in a Texas muffin cup, silicone baking cups, regular muffin tins with papers, mini muffins, or cornsticks.

• 1 cup flour, sifted
• 1 cup yellow corn meal
• 1/4 teaspoon salt
• 1/8 cup honey
• 2 eggs beaten
• 1/4 cup margarine or shortening
• 1/2 cup granulated sugar http://www.foodnetwork.com/recipes/down-home-with-the-neelys/honey-cornbread-muffins-recipe/index.html
• 1 cup milk
• 1 tablespoon baking powder http://www.foodnetwork.com/recipes/down-home-with-the-neelys/honey-cornbread-muffins-recipe/index.html

Cornbread muffins can be prepared as a snack or as a bread with a meal following these directions:

1. Preheat oven to 350 degrees
2. Sift all dry ingredients together and set aside
3. Cream wet ingredients together in a medium mixing bowl until mixed. Do not over mix.
4. Add flour mixture to the wet ingredients a little at the time, mixing each addition in until moistened before adding more. Use minimal stirring to avoid air bubbles and tunnels in the muffins
5. Grease muffin tins or add paper liner.
6. Fill tin 2/3 and bake for 20 minutes or until toothpick test comes out clean

A number of different ingredients can be included in the corn bread muffin mix before baking. Consider these additions:

1. Add a can of half can of creamed corn in place of the honey
2. Sauté chopped green peppers and onions to add to the mix. Eliminate the honey and sugar.
3. Mexican cornbread muffins can be made from the above recipe by replacing the honey and sugar with 1/4 cup salsa and 2 tablespoons green chilis
4. For a dinner muffin, pour half the muffin mix in the trays, add shredded pork barbeque to each and top with remaining batter
5. For a sweet version of the popular muffin, make a sweet potato corn bread muffin.