BM# 75: A-Z Bake Around the World: Day 3
Bake of the Day: C for Cornbread Muffins
Country: United States of America
It is going to be C for Cornbread Muffins from US of A today. Cornbread is a popular and common bread in the Southern states of US. Cornbread can be baked or fried. But for today instead of making a loaf, I made them into muffins. Native Americans have been using ground corn for food thousands of years before European settlers arrived in the New World. In the US, northern and southern cornbread are different because they generally use different types of corn meal and vaying degrees of sugar and eggs. Southern cornbread has little or no sugar with smaller amounts of flour while the northern cornbread is much sweeter and more cake-like.My problem with cornbread is I don’t like them too sweet (like the northern style) or the crumbly (like in the Southern style). But this recipe from King Arthur Whole Grain Baking cookbook is just perfect — it’s not too sweet and not too crumbly. There’s only a little tiny bit of sugar in the recipe. The green chilies add nice spiciness and the cheese makes them slightly salty. What I liked about this recipe is that there it’s made with finely ground cornmeal, wholewheat pastry flour — I like the addition of whole grains in my dishes. Makes me feel less guilty to eat that extra muffin 🙂 Also this recipe has whole corn stirred right into the batter giving the muffins a double corn boost. Cornbread is perfect to serve with some spicy chili or just as is with some butter.
Cornbread Muffins with Chili and Cheese
- 1 cup Yellow Cornmeal (fine ground)
- ½ cup Wholewheat flour
- ¾ cup All purpose flour
- 2 tbsp Sugar
- 1 tbsp Baking powder
- 1 tsp Salt
- ½ tsp Chili powder
- 1 tbsp Egg replcer powder whisked in 3tbsp water (or use 1 large egg)
- 1 cup Milk
- ½ cup Oil (Corn oil preferred)
- 1 cup Corn Kernels, thawed if frozen
- 1 4.5oz. can of Diced green chili, drained, divided
- ¾ cup Grated Sharp Cheddar cheese, divided
- Preheat oven to 400°F. Lightly grease a muffin pan or line them with paper liners.
- In a mixing bowl, whisk cornmeal, wholewheat flour, all purpose flour, sugar, baking powder, salt and chili powder.
- In another mixing bowl, combine egg replacer mixture with the milk and oil. Stir in the corn kernels and all but 2tbsp of the chilies.
- Add the wet ingredients to the dry ingredients and mix just until evenly moistened. Stir in ½cup of the grated cheese.
- Divide the batter evenly into the prepared pan and sprinkle each muffin with 1tsp of the remaining cheese and ½tsp of the reserved chilies.
- Bake the muffins until a toothpick inserted into the center comes out clean, about 20 minutes.
- Remove from the oven and allow the muffins to cool in the pan for 5 minutes, then turn them out onto a wire rack to finish cooling.