Pioneer Woman Cornbread Muffins
When it comes to delicious and hearty comfort food, there's nothing quite like a good cornbread recipe. And few people know how to make it better than The Pioneer Woman herself. Her skillet cornbread recipe is a perfect example of just how tasty and satisfying this humble dish can be.
The Pioneer Woman - Skillet Cornbread Recipe
This recipe is simple to prepare, but it yields a wonderfully flavorful and moist cornbread that's perfect for serving with a bowl of chili or soup on a chilly evening. Here's what you'll need:
- 1 1/2 cups yellow cornmeal
- 1/2 cup all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 large eggs
- 1 cup buttermilk
- 1/2 cup milk
- 1/4 cup vegetable oil
- 3 tablespoons butter
To make the cornbread, start by preheating your oven to 450 degrees F. Next, mix together the cornmeal, flour, baking powder, baking soda, and salt in a large bowl. In another bowl, beat the eggs, then add in the buttermilk, milk, and vegetable oil. Mix the wet ingredients into the dry ingredients until just combined.
Meanwhile, place a 10-inch cast iron skillet on medium-high heat and add the butter, letting it melt and coat the bottom of the skillet. Pour the batter into the skillet and spread it out evenly. Bake the cornbread for 20-25 minutes, or until a toothpick inserted in the center comes out clean.
Let the cornbread cool for a few minutes before cutting it into slices for serving. You'll love how light and fluffy this cornbread is, with just the right amount of sweetness to balance out the savory flavors.
Blueberry Cornbread Muffins from Pioneer Woman
If you're looking for a fun twist on classic cornbread, then you simply must try The Pioneer Woman's blueberry cornbread muffin recipe. This recipe is a great way to enjoy the sweet and tangy flavors of blueberries in a hearty and satisfying muffin that's perfect for breakfast or snack time. Here's what you'll need:
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 1/2 cup sugar
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup buttermilk
- 1/2 cup milk
- 1/4 cup vegetable oil
- 1 large egg
- 1 cup blueberries, fresh or frozen
To make the muffins, preheat your oven to 400 degrees F and line a muffin tin with paper liners. In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, baking soda, and salt. In another bowl, whisk together the buttermilk, milk, vegetable oil, and egg. Fold in the blueberries.
Pour the wet ingredients into the dry ingredients and mix until just combined. Scoop the batter into the muffin cups, filling each about 2/3 of the way to the top. Bake the muffins for 15-20 minutes, or until a toothpick inserted in the center comes out clean.
These muffins are best served warm, with a dollop of butter or jam on top. You'll love how the sweet blueberries taste in combination with the savory cornbread, creating a perfectly balanced flavor profile that's sure to please.
Whether you prefer traditional skillet cornbread or a fun twist on the classic, The Pioneer Woman has you covered with these delicious and satisfying recipes. So fire up your oven and get ready to enjoy some of the best cornbread you've ever tasted!
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The Pioneer Woman - Skillet Cornbread Recipe
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