Cornbread Muffins recipe. Moist Corn muffins from scratch. Detailed recipe for the easy corn bread muffins. Cardamom flavored corn bread muffins. This is a fun variation to the regular cornbread muffins. Try this sweet cornbread muffin recipe. Serve with some aromatic and delicious cardamom honey butter.
A few days back, I was cleaning and organizing my house for Diwali and saw a Turkey papercraft that Sonshine had worked on when he was in first grade. He was given a prompt: "I am Thankful for" and he had to fill in the rest. In his baby handwriting, he had written "my parents". He was thankful for his parents and not for the stuff that he has around him.That did bring tears to my eyes, made me feel all mushy and emotional.[dt_quote type="pullquote" layout="right" font_size="big" animation="none" size="2"]Feeling gratitude and not expressing it is like wrapping a present and not giving it - William Arthur Ward[/dt_quote]
Sometimes, it is easy to lose focus on what we have and instead focus on what we do not have and feel miserable. So, I decided to list down the things that make me happy and thankful.
I am thankful for my parents.
I am grateful to my beautiful family who support all my whims and fancies and when I make mistakes never say "told you so". They have supported me in every way possible. Love you!
I am grateful for the little things in life, like my morning coffee (followed by my mid-morning coffee after which I look forward to the evening cup of coffee) 🙂 . It is these little things that matter the most.
My life would be incomplete without my dear friends. Thank you for being part of my life.
I am thankful for the happy thoughts that come my way and drive away the negative emotions.
I am happy that I can travel and see this beautiful planet. And yes, there are many places that I-must-visit, but I have enjoyed every new place that I have visited.
I am thankful I have a library near me with a vast collection of books. I can get lost in the books, they take me far far away!
I am thankful for weekends and I am thankful for the weekdays that I have, to recover from the busy weekends.
I am thankful for music as well as silence.
I am thankful for fall, fireplace, woolen socks & sweaters.
I am thankful for the fluffy pillows, warm comforters and hot chocolate with marshmallows.
I am happy that I can experience all the seasons.
I am thankful for the smell of the freshly mowed grass.
I am grateful for the spring blooms, fall colors, long days in summer and serene white winter landscape.
I am grateful for baking smells, Indian cuisine, and Thai food.
I am grateful for delivered food, drive-throughs and dine-in.
I am thankful for the granola bars, fruit-snacks and chocolate chip cookies.
I am thankful for cornbread and the cornbread muffins that we have been eating for the past few days.
I am thankful for the cardamom honey butter that enhance the flavors of the cardamom flavored cornbread muffins.
I am grateful to you (yes, I mean YOU) for visiting the blog. Have a wonderful time here and enjoy some warm cardamom flavored cornbread muffins with cardamom honey butter.
[dt_quote type="pullquote" layout="right" font_size="small" animation="none" size="1"]Make it a habit to tell people Thank you. To express your appreciation, sincerely and without the expectation of anything in return. Truly appreciate those around you, and you'll soon find many others around you. Truly appreciate life, and you'll find that you have more of it - Ralph Marston[/dt_quote]
If you have read my post on Chocolate Chip Bagels (and yes, they are delicious, you should definitely try them), you will know that I am part of a group of bloggers (Baking Partners) who are passionate about baking and we try a new recipe every month. I could not participate in the last two challenges, but I could not resist trying the cornbread recipes Suja had shared. We have been eating quite a lot of cornbread and cornbread muffins for the past few days as a result of my experiments with them. I tried many different flavors and finalized on the cardamom flavored version for the sweet cornbread muffins.They are g-o-o-o-o-d. Best served oven-warm, but I have served them as breakfast, snack to school, after school snack, before-tennis food (now, you know how many I have in stock). I wanted something to uplift the cardamom flavor for these muffins, so instead of serving them with just butter, I served them with some sweetened cardamom flavored butter.
I ran out of the muffin liners, so i used a trick I learned from thekitchn about making your own DIY muffin pan liners using parchment paper. they are pretty easy to make (just make sure that your parchment paper can handle the baking temperature). They did not give me the perfect shaped muffins, but I still love them. They have such a cutesy, beautiful made-by-hand, made-with-love feel. I hope you agree. 🙂
References - Cardamom Flavored Cornbread Muffins
- 1.5 cups (180 grams) fine yellow cornmeal
- 1 cup (130 grams) all-purpose flour
- ¼ cup loosely packed brown sugar
- ¼ cup honey
- 1 tablespoon granulated sugar
- 2 teaspoon baking powder
- 1 teaspoon ground cardamom/cardamom powder
- ½ teaspoon salt
- slightly less than ⅔ cup (150 ml) milk
- slightly less than ⅔ cup (150 ml) greek yogurt (I used the vanilla flavored)
- 2 large eggs
- 4 tablespoon melted butter
- 2 teaspoon oil (I used coconut oil)
Cardamom flavored honey butter
- ¼ cup unsalted butter, softened
- 2 tablespoon honey
- ¼ teaspoon ground cardamom/cardamom powder
- Make the parchment paper muffin liners (If you are planning to use parchment paper as muffin liners)
- Get all your ingredients ready.
- Grease your muffin pan.
- Preheat the oven to 400 degree Fahrenheit (204 degree Celsius)
Mixing and Baking
- Dry ingredients: In a medium sized bowl, mix cornmeal, all-purpose flour, brown sugar, sugar, baking powder, ground cardamom and salt.
- Wet ingredients: In a separate medium sized mixing bowl, add milk, greek yogurt, eggs, melted butter, oil and beat using a hand mixer till frothy.
- Make a well in the center of the dry ingredients and pour the wet ingredient mixture into it. Mix gently to form a more or less thick batter.
- Line your muffin pan with muffin liners and pour an equal amount of the batter into each of the 12 muffin cups.
- Bake at 400 degree Fahrenheit for 12-15 minutes or till a toothpick inserted into the muffins come out clean.
- Let it cool on a wire rack
- Best served warm with a dollop of cardamom honey butter.
Cardamom Honey Butter
- In a small bowl mix together butter, honey and cardamom powder till well combined.
1. These sweet cornbread muffins are best served warm on the day they are baked.
2. I have halved this recipe and it yielded 6 muffins and was perfect for the 3 of us.
3. You can warm this covered in the microwave (high for about 20-30 seconds). Serve immediately.
4. Use an ice cream scoop to measure out equal amounts of batter.
5. 1 cup = 240ml
Do let us know what you are thankful for this Thanksgiving.
Stay warm and Happy Thanksgiving.