Oven Baked Cornbread Muffins Recipe

oven baked cornbread muffins recipe
  • Yield: 24 muffins
  • Servings: 6-8
  • Prep Time: 10m
  • Cook Time: 15m
  • Ready In: 25m

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Nutritional Info

This information is per serving.

  • Calories

    103
  • Fat

    3 g
  • Cholesterol

    22 mg
  • Sodium

    157 mg
  • Carbohydrate

    10 g
  • Fiber

    0 g
  • Protein

    1 g

Oven baked cornbread muffins recipe. Very easy and delicious dessert cooked in an oven. Ready in 15 minutes! You may also like to bake Parmesan Dinner Rolls:

Oven Baked Parmesan Dinner Rolls Recipe

Substitute your favorite herb for the basil, if desired. Options include herbs such as thyme, dill, oregano, and rosemary.

Makes 24 rolls

Ingredients: 16 oz (480 g) package hot roll mix, 1/2 cup (125 ml) finely shredded Parmesan cheese, 2 tablespoons (30 ml) granulated sugar, 2 tablespoons (30 ml) chopped fresh basil, 1 tablespoon (15 ml) milk, 2 tablespoons (30 ml) finely shredded Parmesan cheese

Instructions: In a large mixing bowl, prepare hot roll mix, according to package directions through the resting step, except stir the 1/4 cup (60 ml) finely shredded parmesan cheese, the sugar, and basil into the flour mixture. Divide dough in half and set aside.

Grease 24 muffin cups with nonstick cooking spray. With a sharp knife, divide each dough half into 12 portions, then pull each portion into a ball, tucking edges beneath. Arrange dough balls, smooth side up, in the greased muffin cups. Wrap with a plastic wrap and let rise in a warm place until almost double in size, for about 30 minutes.

Preheat the oven to 400º F (200º C). using a pastry brush, brush roll tops with milk, then sprinkle with remaining 2 tablespoons finely shredded Parmesan cheese. Bake in preheated oven for 12-15 minutes or until the tops are golden brown.

Turn off the oven and remove Parmesan dinner rolls. transfer to a serving platter and remove rolls from muffins cups. Serve warm.

Oven Baked CornBread Muffins Recipe

Ingredients

  • 2 tablespoons jalapeno chile mix
  • 1 large egg, lightly beaten
  • 1/4 cup (60 ml) buttermilk
  • 8½ oz (255 ml) package corn muffin mix
  • 1/2 cup (125 ml) frozen kernel corn, thawed
  • 1/2 cup (125 ml) shredded Cheddar cheese
  • 1/4 cup (60 ml) unsalted butter, softened
  • 1 tablespoon honey
  • several dashes hot pepper sauce

Method

Step 1

Preheat the oven to 400 F (200 C). Grease 24 muffin cups with nonstick cooking spray. Set aside.

Step 2

In a microwave bowl, microwave jalapeno jelly on high for 30-40 seconds or until melted. Stir in beaten egg and buttermilk. Mix well. Add dry muffin mix and stir until moistened. Stir in thawed kernel corn and shredded Cheddar cheese. Mix well.

Step 3

Spoon batter into greased muffin cups, filling each 2/3 full. Bake in preheated oven for 10-15 minutes or until golden brown and toothpick inserted in centers comes out clean.

Step 4

For the butter spread, in a small mixing bowl, combine softened butter, honey, and hot pepper sauce. Mix well and set mixture aside.

Step 5

Cool muffins in muffin cups on a wire rack for 5 minutes, then remove from the cups. Serve with butter spread.

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