Fall Baking Essentials + A Cheddar Cornbread Muffins Recipe

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by the Rodale’s team

Fall was made for baking! The warmth of the oven, the heartening smells from the stove, the happiness that comes from that first, homemade bite. There’s nothing quite like a homemade autumnal treat shared among friends and family… That’s why we’re highlighting our favorite ecofriendly baking essentials, all made with love to give your autumn baking that little extra something special…

Lodge Cookware. Produced by America’s oldest family-owned cookware foundry, Lodge cast-iron pans are durable, they retain heat for even cooking, and they don’t leach harsh chemicals into your food.

French Rolling Pin. French pastry chefs use this classic tool to roll out thin, uniform circles of dough for pies and tarts. Made from sturdy beech wood, it has a slim shape for precision rolling and a more delicate touch.

Pastry Cutters. Any baker knows the secret to perfectly round and evenly cut dough— pastry cutters. This set of four is made from stainless steel, which is durable, is cleaner for the environment, and can be recycled.

Enamel Pie Set. This set of five savory pie pans comes in handy for a meal of any size. Made by Falcon, this enamelware is classic, long lasting, lightweight, and easy to care for. Plus, it’s free of chemicals that leach into your food. 

And once your kitchen is stocked, kick off your fall baking with this yummy cornbread recipe!

Cheddar Cornbread Muffins

Ingredients:

  • 12 (½-cup) muffin cups (which you can place in our cast-iron muffin pan)
  • 1¼ cups all-purpose flour
  • ¾ cup medium (not fine) yellow cornmeal
  • 2½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1¼ cups buttermilk
  • 2 large eggs
  • 3 Tablespoons grated Cheddar + 3 Tablespoons for use as topping
  • 2 Tablespooons melted butter
  • ¾ cup fresh corn kernels
  • 3 Tablespoons chopped jalapeños

Directions:

  1. Heat oven to 425F.
  2. Whisk together flour, cornmeal, baking powder, baking soda, and salt in a bowl. In another bowl, whisk together buttermilk, eggs, Cheddar, and melted butter. Stir into flour mixture. Add fresh corn kernels and jalapeños.
  3. Divide batter among greased muffin cups and top with grated Cheddar.
  4. Bake for 10 to 12 minutes. Let cool for 5 minutes.

Happy fall baking and eating!

Recipe courtesy of the Rodale Recipe Finder.

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