Recipe Review: Cornbread Muffins

A disclaimer ““ these aren’t muffins so much as just hyper-portable cornbread. Regular cornbread can be trucked around, but when you don’t want to be weighed down, or when you have limited pocket/bag space, these hyper-portable cornbreads are just the thing. I am certain that cornbread muffins that are legitimately muffins are also delicious, but these are the ones you want to eat with cornbread.

So before I get to the recipe, here are a few notes on the muffins (ugh I don’t know what else to call them that takes so little time to write). For starters, put some butter on it. I know, I know, obvious advice is obvious, but really. Put some butter on it. Say that out loud just to make sure it really sticks. Maybe use the cadence utilized by Carrie Brownstein in Portlandia when she’s putting birds on everything.  On that note, do not, I repeat, do NOT put a bird on it. Birds are jerks and also covered in horrible diseases. They are little germ bombs. Do not put live birds on your fresh baked goods.

Also, these muffins are delicious right out of the oven (given enough time to cool, of course ““ burning sort of destroys all taste buds, thus hindering taste). Warming them up is also a great move. A warm cornbread muffin, a little bit of butter, and that is some really good eating. And they’re surprisingly versatile, too. I ate these as a side to several savory dishes, but the slight sweetness inherent in cornbread allows it to be baked good for all occasions.

So what did changes did I make to the recipe? Well, I replaced the buttermilk with soy milk and I replaced the eggs with Ener-G egg replacer. Oh, and I replaced the sugar with honey. The first two changes, I do not necessarily advise for or against. With the changes, the muffins were delicious, so people with food allergies or certain dietary restrictions, charge forward into this recipe. Make it yours. If you don’t need or want to make those changes, don’t, but I cannot guarantee from experience how they’ll turn out.

I will say, though, that the honey for sugar swap was not a bad move at all. I thought it added a lot to the general taste and goldenness of the muffins. I don’t want to be the boss or anything, and you know your tastes better, but holy cornbread, the honey sure did taste great. I also added a few dashes of chili spices to the mix. I did enjoy that change, too, though I might play around with my amounts on that front.

Alright, so there you have it. This was one quick review but these cornbread muffins are both quick to make and quick to eat. Enjoy!

2 replies on “Recipe Review: Cornbread Muffins”

You know, I’ve never made cornbread with buttermilk b/c I don’t use buttermilk in any other recipe and didn’t want to waste the leftovers. Is the taste difference worth it? Can I do the fake buttermilk-vinegar-in-milk instead with the same results as buttermilk?

I like to add diced jalapenos in my sweet cornbread for a spicy kick, but I’ll try your chili spices method to change it up!

Finally, YUM! (hungery mood thingy click)

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