thepioneerwoman
Cornmeal Muffins with Blackberry Jam
There’s something so comforting about corn breads: cornbread, corn muffins, corn sticks. Don’t even get me started on hushpuppies.
👥 12 Servings⏱️ Prep & Cook: 30 min⏳ Prep: 15 min🔥 Cook: 15 min👤 Bridget Edwards📖 thepioneerwoman
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●oven
- ●whisk
- ●bowl
- ●pan
📝 Preparation Steps
1
Preheat oven to 400ºF. Use muffin liners or parchment squares to line 12 muffin cups.
2
Whisk cornmeal, flour, brown sugar, baking powder, baking soda, and salt. Set aside.
3
In a large bowl, whisk milk, buttermilk, melted butter, egg, and vanilla. Add cornmeal mixture and stir just until combined.
Egg1
4
Portion evenly into prepared muffin cups. Bake for ⏱️ 15 minutes or until tops of muffins bounce back when pressed and a toothpick comes out clean. Remove muffins from pan to a wire rack and let cool completely.
5
Fit a 1/2-inch tip into a piping bag. Fill with jam. Press the tip into the center of each muffin, squeezing until muffin expands a bit. Lift tip up and out of the muffin.
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