Sometimes kitchen accidents turn into great things. This is what happened with these banana cornbread muffins. I have the best cornbread recipe and when I say it’s the best, it really is. I am a huge fan of cornbread and have tried lots of recipes, many of which are too dry or too bland or not sweet enough. Then I found this recipe and the angels sang. So why did I change perfection by adding bananas? Necessity is the mother of invention, my friends.
So anyway, I was going to make my beloved cornbread so my sons could have muffins for breakfast this week and I got all of my dry ingredients in a bowl. Cornmeal, flour, sugar, baking powder, salt. The usual suspects. (the full recipe is below)
Looking good! I incorporate my dry ingredients then add the wet. Vegetable oil, melted butter, honey, eggs . . . wait, I’m out of eggs. $@&! I forgot that I used the last of the eggs making breakfast for dinner the other night. Now what? I guess I could scrap the whole thing and throw it away but then the lightbulb went on.
A few weeks ago this same thing happened when I was making pancakes for my son. This seems to be a recurring theme lately. Maybe we need some backyard chickens? Anyway, I decided that bananas could be the fix. If it tasted horrid then at least I’m no worse off, right? So to the other ingredients I added one mashed banana. (add two eggs instead to make the original recipe).
Once your batter is all mixed together add it to your muffin tin or an 8×8 pan or even a cast iron pan if you prefer to make it as a cornbread. You can add it as sloppily as I do or not, it’s up to you. I’m a sloppy cook but at least my finished products usually taste pretty darned good!
Bake for 15-17 minutes depending on your pan, oven, altitude, whatever and voila! Is it a banana muffin or a corn muffin? You decide. All I know is that I think this little accident came out pretty tasty!
Banana Cornbread Muffins
- 1/2 cup cornmeal
- 1 1/2 cups flour
- 2/3 cup sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/3 cup vegetable oil or substitute with unsweetened applesauce
- 3 tablespoons unsalted butter melted
- 1 tablespoon honey
- 1 med to large ripe banana mashed
- 1 1/4 cups milk
Add your dry ingredients to a bowl (cornmeal, flour, baking powder, sugar, salt) and combine.
Add you wet ingredients to the bowl (oil, butter, honey, banana, milk) and stir until fully combined.
Fill your muffin cups 3/4 of the way full with the batter and bake at 350 degrees for 15-17 minutes.
Allow to cool before eating.
Add 2 eggs instead of banana for traditional sweet cornbread or muffins.
Adapted from food.com