Easy Cornbread Muffin Recipe (2024)

FAQs

What makes cornbread muffins rise? ›

Baking powder acts as a leavener and helps your corn muffins rise. Just a bit of salt enhances the flavor of your corn muffins. A whole egg adds richness, moisture, and flavor. Also, it works with the flour to add structure.

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.

I want to keep the cornbread taste, just less crumbly! I recommend extra egg yolk, adding corn, and using cast iron to bake. Also, try a little lower temperature.

Put in an extra egg yolk.

Adding an egg yolk to your cornbread will help hold its shape while you're cutting and serving it. You can add a yolk even if your recipe doesn't call for any eggs at all--just put it in with the other wet ingredients.

The extra egg which is increased protein and binder makes the cornbread denser and heavier in texture.

The idea here is to start the muffins in a very hot oven for just a short amount of time. This activates the baking powder and allows the muffins to shoot up in height quickly. We then turn the heat down and continue to cook for longer. This is done to avoid over-browning and overbaking.

Let your cornmeal soak to increase hydration

The best thing you can do with cornbread is to take your time, even if it's counterintuitive to the "Jiffy" namesake. But taking a little bit of time to soak your cornmeal before adding it to the batter is the secret to soft, plush cornbread.

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.

Cornbread Best Practices:

LET the batter sit for 15-20 minutes before baking. This allows the baking powder to activate and incorporate more air. BE gentle!! When pouring your rested batter into the hot skillet, try to disturb the battle as little as possible – once you pop the air bubbles they don't come back.

Why Is Jiffy Mix So Crumbly? The recipe on the box doesn't give the batter as much moisture as I like in my cornbread, which is why it can sometimes turn out crumbly. Adding in the sour cream and vegetable oil makes a huge difference and makes the best moist cornbread.

What are the ingredients in Jiffy corn muffin mix? ›

Ingredients. WHEAT FLOUR, DEGERMED YELLOW CORN MEAL, SUGAR, LARD (HYDROGENATED LARD, BHT AND CITRIC ACID PRESERVATIVES), CONTAINS LESS THAN 2% OF: BAKING SODA, TRICALCIUM PHOSPHATE, SODIUM ACID PYROPHOSPHATE, MONOCALCIUM PHOSPHATE, SALT, NIACIN, REDUCED IRON, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID, WHEAT STARCH.

I want to keep the cornbread taste, just less crumbly! I recommend extra egg yolk, adding corn, and using cast iron to bake. Also, try a little lower temperature.

The consistency of the batter should be a bit like pancake batter—a little on the thin side. Thick batter can result in dry texture and cornbread that crumbles easily after baking. If you feel your batter is too thick, simply add a splash of extra milk.

Pudding will help the muffin keep its structure and give the texture a chewy crumb with a nice little bounce that won't crumble apart.

Not enough leavening agent. This can happen with unsifted flour (sifting also helps incorporate air), using the wrong type of flour (especially if the recipe calls for self-raising), or using old or improperly-stored flour or baking soda/powder.

Bake at an initially high oven temperature: Bake the muffins for 5 minutes in a very hot oven. Then, keeping the muffins in the oven, lower the oven temperature. This initial high oven temperature quickly lifts up the muffin top.

Baking soda becomes activated when it's combined with both an acidic ingredient and a liquid. Upon activation, carbon dioxide is produced, which allows baked goods to rise and become light and fluffy (1).

According to O. Corriher, the way to get a perfectly puffed up dome on your muffins is to increase your oven heat. She says that 400° should do it, no matter what the recipe says. The higher baking temperature means that the the outside edges of the muffin will set while the middle is still liquidy.