BBQ Baby Shower Cornbread (Print Version)

Golden cornbread muffins with smoky sweetness and cheddar for a flavorful, tender bite.

# What You Need:

→ Dry Ingredients

01 - 1 cup yellow cornmeal
02 - 1 cup all-purpose flour
03 - 1/4 cup granulated sugar
04 - 1 tablespoon baking powder
05 - 1/2 teaspoon baking soda
06 - 1/2 teaspoon salt

→ Wet Ingredients

07 - 2 large eggs
08 - 1 cup buttermilk
09 - 1/3 cup unsalted butter, melted and cooled

→ Flavor Additions

10 - 1/2 cup barbecue sauce, sweet and smoky
11 - 1/2 cup shredded sharp cheddar cheese
12 - 1/4 cup chopped scallions or chives, optional

# How To Make:

01 - Preheat oven to 400°F. Line a 12-cup muffin tin with paper liners or coat with nonstick spray.
02 - In a large bowl, whisk together cornmeal, flour, sugar, baking powder, baking soda, and salt until evenly distributed.
03 - In a separate bowl, whisk eggs, buttermilk, and melted butter until smooth and fully combined.
04 - Add wet ingredients to dry ingredients and gently fold together until just combined. Do not overmix.
05 - Swirl in barbecue sauce, cheddar cheese, and scallions by folding a few times to create marbled effect. Avoid fully mixing the barbecue sauce for optimal appearance.
06 - Divide batter evenly among muffin cups, filling each approximately three-quarters full.
07 - Bake for 18 to 20 minutes, or until a toothpick inserted into the center comes out clean.
08 - Cool muffins in tin for 5 minutes, then transfer to a wire rack to cool completely.

# Expert Advice:

01 -
  • They're tender enough to eat warm with your fingers but sturdy enough to transport to any gathering without crumbling.
  • The smoky-sweet barbecue sauce creates this gorgeous marbled effect that looks fancier than the effort actually requires.
  • One batch feeds a crowd, and they taste just as good at room temperature the next day.
02 -
  • Don't fully mix the barbecue sauce into the batter—those beautiful streaks are what make people stop and ask what you did differently, and overmixing breaks up the visual appeal.
  • Buttermilk makes a noticeable difference in tenderness, so if you're substituting it with plain milk and lemon juice, let that mixture sit for five minutes to fully curdle before using.
03 -
  • Room temperature ingredients mix together more smoothly and create a more even crumb, so pull everything out about thirty minutes before you bake.
  • If your barbecue sauce is thin and watery, it'll sink straight to the bottom instead of creating those beautiful swirls, so look for a thicker sauce with more body.
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