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Bob's Red Mill Corn Bread

SunnyDyRain

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SunnyDyRain Enthusiast
SunnyDyRain
Posted

I bought a bag of Bob's Red Mill Corn bread mix, but I want to make muffins, not the load of bread. Has anyone done this before? What adjustments do I need? Help I'm culinary challenged!

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AndreaB Contributor
AndreaB
Posted

As far as I know it's the same. Any recipe I've used has said bread or muffins.

debmidge Rising Star
debmidge
Posted

Sunny

Do want sweet muffins ? Some cornbreads are made with only a little sugar and they aren't as sweet as a muffin would be. Overall, the receipe is the same for both, just that you're pouring the batter into muffin tins instead of a square pan.

However, I thought that Bob's Red mill corn bread mix had wheat in it? Double check that first.

SunnyDyRain Enthusiast
SunnyDyRain
Posted
  • Author
Sunny

Do want sweet muffins ? Some cornbreads are made with only a little sugar and they aren't as sweet as a muffin would be. Overall, the receipe is the same for both, just that you're pouring the batter into muffin tins instead of a square pan.

However, I thought that Bob's Red mill corn bread mix had wheat in it? Double check that first.

I am pretty sure I got a gluten free mix, It was in the gluten-free area of the store, and I know I read the package like 4 times, but I can't visualize it saying gluten-free right now. I will double check but I am like 95% it's a gluten-free mix.

I don't think I want them sweet... I only ever had corn bread muffins from the cheap 99cent mixes.. can't remember the name of them... they were so good and made like 6 muffins. They wern't sweet like normal muffins.. but they had a sweetness to them, like sweet bread, not like cake.

my problem is the time.. how long do I bake them in muffin pan?

AndreaB Contributor
AndreaB
Posted
my problem is the time.. how long do I bake them in muffin pan?

Annalise Roberts cookbook Gluten Free Baking Classics says 20 minutes for muffins and 25 for bread.

SunnyDyRain Enthusiast
SunnyDyRain
Posted
  • Author
Annalise Roberts cookbook Gluten Free Baking Classics says 20 minutes for muffins and 25 for bread.

Ok, I will try 20 minutes, if the bread is about 25.. and if it gluten-free! I swear it has to be... I would have noticed! I want corn muffins..!

I am so bad at baking, I forget it's in the oven and there is no timer on the oven so I need to remember to look at the clock... grr. So much easier when I could jsut buy things I was craving!

SunnyDyRain Enthusiast
SunnyDyRain
Posted
  • Author

Ok, muffins are in the oven! They are gluten-free! I halved the recipe, didn't want to make whole bag, only wanted 6 muffins. I had to use Soy milk, only milk i had in the house... and I didn't have a mixer. So I think these things are going to suck! Oh I also added like 1 tlbs of sugar because I tasted the mix and it wasn't as sweet as the jiffy mix usually was... so I added that. I am so worried these are going to be horrible because my mom always says "Baking is a Science, cooking is an Art".

oh also for a 9x9 pan, they say 20 minutes, so i think i'm going to try 17 minites.. sound ok?

Will keep you posted!

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debmidge Rising Star
debmidge
Posted

Ok another baking rule: when making batter breads or muffins - corn breads, blueberry muffins, corn muffins, banana bread - and you're using baking powder unless the mix box tells you differently, you don't have to use a mixer and don't overmix your batter.

I have heard that some people separate the yolk from the white of the egg (do carefully as to not get yolk in white part as it'll ruin what you need to do). then you beat the whites into a froth. Combine all other ingredients in another bowl and fold into the egg whites. This will give the baked item a "lift."

Also, I subsitute some corn meal for corn flour (which is hard to find). Corn flour is lighter and makes a lighter muffin or corn bread. We make corn bread once a week.

SunnyDyRain Enthusiast
SunnyDyRain
Posted
  • Author
Ok another baking rule: when making batter breads or muffins - corn breads, blueberry muffins, corn muffins, banana bread - and you're using baking powder unless the mix box tells you differently, you don't have to use a mixer and don't overmix your batter.

I have heard that some people separate the yolk from the white of the egg (do carefully as to not get yolk in white part as it'll ruin what you need to do). then you beat the whites into a froth. Combine all other ingredients in another bowl and fold into the egg whites. This will give the baked item a "lift."

Also, I subsitute some corn meal for corn flour (which is hard to find). Corn flour is lighter and makes a lighter muffin or corn bread. We make corn bread once a week.

They came out heavy. Not un edible, but more like like corn bricks than corn muffins. It says right on the instructions to use a mixer on medium for so long, then high for so long. They also wern't pretty, they didn't go into muffin shapes, they just stayed in the plopped in cup formation. 17 minutes seem to be ok time wise, not over cooked, not under cooked. Only problem was I burnt myself on the oven, the tip og my middle finger... makes it very sore to type!

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