Jan 12, 2015
THAAANNKKK YOOOUUUU Adrienne for the wok!! You wok the hardest! Everyone, check out Adrienne's awesome YouTube cooking channel xoxo cooks! It's the best!! Subscribe or perish #xoxocooks #wok #iwannawokandrollallnight
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THAAANNKKK YOOOUUUU Adrienne for the wok!! You wok the hardest! Everyone, check out Adrienne's awesome YouTube cooking channel xoxo cooks! It's the best!! Subscribe or perish #xoxocooks #wok #iwannawokandrollallnight
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Adrienne and I made ATOMIC CORNBREAD for Thanksgiving, as part of her xoxocooks Cooking Show.
Okay, here's my disclaimer before you watch this. I know NOTHING about cooking. But I followed directions, took criticism well, repeated what Adrienne said to say, and the muffins were delicious enough to eat!
And yes, my whisking is next level.
Spicy Cornbread Muffins (adapted from Heidi Swanson’s Firecracker Cornbread)
1 cup flour 3/4 cup cornmeal 1/4 cup sugar 1 tablespoon baking powder 1 1/2 teaspoon salt
1 cup buttermilk 1 egg 2 1/2 cups corn (one bag of frozen corn)
5 tablespoons butter 3 teaspoons red pepper flakes
Preheat oven to 350 degrees.
Melt the butter and the pepper flakes together on the stovetop, and pour into the bottoms of 2 muffin tins (we had enough batter for 22 muffins, so leave a couple holes empty). Put buttery muffin tins in the oven to warm up while you work on making the muffin batter.
Stir together flour, cornmeal, sugar, baking powder, and salt in a large bowl. Whisk together buttermilk and egg in another large bowl, then add in the corn. Combine wet and dry ingredients, stir a bit, then pour into the warm muffin tins. Cook for 30-40 minutes, until they begin to brown on the edges.