Traditional recipes

Extra-Corny Cornbread Muffins

Extra-Corny Cornbread Muffins

Made with cornmeal and studded with fresh corn kernels, these not-too-sweet tender muffins are just as good alongside barbecue as they are slathered with butter at the breakfast table.

Ingredients

  • Nonstick vegetable oil spray
  • 1½ cups all-purpose flour
  • 1½ tsp. freshly ground black pepper
  • 2 cups fresh corn kernels (from about 2 cobs), divided
  • 2 large eggs plus 1 large egg yolk
  • ½ cup (1 stick) melted unsalted butter, cooled

Recipe Preparation

  • Preheat oven to 400°. Generously coat a standard 12-cup muffin pan with nonstick spray.

  • Whisk flour, cornmeal, sugar, baking powder, baking soda, kosher salt, and pepper in a large bowl. Stir in 1½ cups corn.

  • Lightly whisk eggs and egg yolk in a medium bowl, then whisk in sour cream, milk, and butter.

  • Create a well in the center of dry ingredients. Pour egg mixture into well and stir with a wooden spoon until batter is just combined.

  • Divide batter among prepared muffin cups. Top with remaining ½ cup corn, then sprinkle with sea salt.

  • Bake muffins, rotating pan halfway through, until tops are golden brown and a tester inserted into the center comes out clean, 18–20 minutes. Let cool slightly in pan. Transfer muffins to a wire rack and eat while warm or let cool completely.

  • Do Ahead: Muffins can be made 1 day ahead. Store in an airtight container at room temperature.

Related Video

Molly Makes Cornbread Muffins with Honey Butter

Reviews SectionSo good! Subbed buttermilk for milk and whole fat Greek yogurt for sour cream and it came out great. Made 12 muffins (used paper liners so maybe a bit smaller than they would’ve been going straight into the tin) plus a mini loaf which I baked for an additional 8 minutes. Delicious!extremely delicious, solved my cornbread cravings in a pinch. subbed whole milk greek yogurt for sourcream, and i used Bob's Red Mill Stoneground Corn Flour in place of cornmeal. the corn flour is apparently a much finer blend, and it produced an extremely moist, tender crumb which a distinctively nutty corn taste. added a splash of lemon juice into the whole milk to mimic buttermilk. also added a tonnnn of black pepper as per molly's recco in the video recipe and i think it paid off. LOVE THIS RECIPE! 10/10.First of all: These are really nice. A bit too sweet for my taste but still nice. Btw, I ate them with home-made parsley-garlic butter and it was delicious!Adressing a couple of issues mentioned in other posts, plus a couple of tips:1. "Regular" rock salt is a lot stronger than kosher salt, so only use about half (1 1/8tsp). That was the perfect amount for me.2. I used a little bit less pepper because I ran out (about 1-1.25 teaspoon) and it wasn't too much.3. For every German out there: Use type 550 flour, which should be similar to the US AP flour. The result was a bit more "liquid-ey" than what's shown in the video and I baked the muffins a bit longer (22-23 minutes in total) but they still turned out great.4. I used an normal-sized ice cream scoop, which gave me exactly 16 muffins but either my muffin trays are too small or my scoop's too big: The muffins "merged". Next time I'm going to leave a gap at the top (maybe about 1/4").5. Cooking spray isn't sold at my regular store, so I brushed the muffin trays with cooking oil. Never again, they stuck really bad! Next time I'm going to use my silicone muffin cups (without muffin trays) or paper cups (with muffin trays) again!I didn’t have any sour cream and didn’t want to make a trip to the grocery store for 1 item so I subbed with canned coconut cream. Because the consistency of the coconut cream is thinner than sour cream, the muffins didn’t rise up as much as the BA video. However, it was still delicious, crunchy, crumbly and I loved how the coconut cream added a nice aroma. I’d probably cut down on the milk next time id I decide to swap coconut cream for sour cream. Otherwise, delicious!AnonymousBay Area06/07/20I used to think those free Boston Market cornbreads were the GOAT, but this is a TOTAL upgradee <3kristenlovesbroccoliNew York City03/18/20Very good recipe! I used greek yogurt instead of sour cream since sour cream is very hard to find where I live and the muffins turned out great! I wholeheartedly recommend making them!TerpsichoriGreece12/27/19heck yeah!!! this recipe rocks! it was super simple and easy to follow. I eyeballed the salt and pepper and added a little paprika. I also added some chopped jalepeno and shredded cheddar cheese and topped them with a little more cheese and it was sooooooo frickin good. Thank you molly!paytonriccisavannah, GA12/19/19Wayyyyy too much pepper, you could literally see it in the muffin. I did like the idea of having actual corn incorporated, but if I were to remake I would drastically decrease the amount of pepper.These were delicious and easy to make! Based off other reviews and a test run, I skipped the salt and corn on top. Wasn't a fan of how the corn looked but I did include it in the batter. Also added finely chopped rosemary and baked in a loaf pan with a sprig of rosemary on top :)AnonymousBronx, NY 11/30/19Yup all the rest of the comments basically sum it up--an amazing recipe that will have you getting thirds. Made this for people who had never even heard of corn bread and they fell in love. I used one can of creamed corn instead of the whole kernels from 2 corns just because that's what I'm used to with corn bread and it worked well! Also, used yoghurt instead of sour cream and soy milk instead of milk and it turned out awesome!These are great. Added some green onion with the corn on top.LISTEN UP DAIRY HATERS! i effed with this recipe hardcore so we could enjoy it in our dairy free house and they were as perfect as molly herself. if you need perfect corny bases to your vegan chili, replace these ingredients in equal amounts:sour cream = forager plain cashew kefirbutter = miyokos cultured buttermilk = almond milkit came out pretty wet so i ended up adding another 1/4 c. ish of AP flour until the consistency was closer to the original, but was still looser. i also used a can of drained corn. it was amazing. i left the eggs but i bet even flax eggs would not ruin this recipe.AnonymousPHILADELPHIA PA10/27/19LISTEN UP DAIRY HATERS! i effed with this recipe hardcore so we could enjoy it in our dairy free house and they were as perfect as molly herself. i left the eggs but i bet even flax eggs would not ruin this recipe.AnonymousPHILADELPHIA PA10/27/19LISTEN UP VEGANS! i effed with this recipe hardcore so we could enjoy it in our dairy free house and they were as perfect as molly herself. i left the eggs but i bet even flax eggs would not ruin this recipe.Anonymousphiladelphia, pa10/27/19I so wanted to love this recipe. I measured everything carefully and ended up with 20 muffins! The interior of the muffins is dense and heavy, ಠ︵ಠ adding butter just made them gooey. The only change I made was to decrease the salt and pepper a bit, but the texture was very moist and heavy. Disappointing.Jodi FortnerColumbus, OH10/10/19The recipe is good but it would be nice to see a bit more diversity in age and ethicity in your demos. I know it's no longer your demographic but a few more oldsters wandering around in the background at the very least would make us longtime subscribers feel as if​ we're still relevant.susanannlopezSaint Laurent du Var, France08/02/19this recipe is so good! My only complaint for me is just that my salt came out on the smidge of salty but that’s cus I have a different salt than the kosher salt. But they’re still awesome and peppery, id just put less salt. If you don’t have their brand of salt. Take a shot after each time I’ve said salt lawl. They’re perfectly corny thoughThis was really good and it was perfect with chili! I don't own a muffin tin so I used a deep cake pan. The bake time wound up to be about 35-40 mins. Also, I used 1 can of corn and it turned out swell!AnonymousColorado05/19/19I am a lifelong born and bred southerner who inherited a cast iron with corn shaped molds for baking cornbread. This is my fav cornbread I have ever had. The pepper is so so great (fresh ground is a must) and the honey butter is a great addition. Made these for thanksgiving last year and will forever now.AslockeNashville, TN04/07/19This was my first experience trying cornbread and I made this for me and my family, except I made this as a loaf. It was wonderful! This is a flavour I've never had before. I was sure I wouldn't like the pepper in it as I'm not usually a fan but the sweetcorn and the sugar really balances it out and really makes the bread enjoyable even a day after because it give off a warmth because of the pepper. I'm honestly in love and am going to make this again with a chili con carne tonightMrswillsher101England 03/10/19These are so salty!! I’m not shy with salting my food, but salt is all I can taste here. Texture is good. Maybe if the salt was reduced to half a teaspoon, it would be a decent recipe.AnonymousLos Angeles02/28/19Delicious! Both texture and flavor are delightful: slightly crunchy, not too sweet, corn forward. Even sub-optimal January corn worked well.Deborah ChudChestnut Hill, MA01/29/19I made these for my boyfriend after seeing Molly make them on FB. He was crazy over them! They were so yummy ever 2 days later. He told me it was the best cornbread he's ever had in his life!AnonymousPortland, OR 01/16/19These turned out really great! I love the texture that the fresh corn adds to the muffin. I would use a bit less black pepper next time. I also subbed the milk for buttermilk and the flavor was still great. Overall a yummy recipe!AnonymousLong Island, New York01/02/19By far the best corn muffin recipe I've ever made. I also swapped out the sour cream for buttermilk, and they turned out perfectly!azembalaSan Jose, CA12/11/18

Sweet Corn Muffins

Get the recipe for Basic Corn Muffins at http://allrecipes.com/Recipe/Basic-Corn-Muffins/detail.aspx.
Watch how to make homemade corn muffins. Top these savory muffins with butter and honey. Add jalapeno peppers and Cheddar if you like..
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Our all Bon Appetit Super Bowl Sunday spread

For another, I like to make any day into a food holiday. Super Bowl Sunday is one of those days.

This year, I got sucked in by several good looking recipes I saw on the Bon Appetit Instagram and its sister account, Basically, which features simpler recipes with fewer ingredients that, in my experience, are just as good as the ones on the main account.

I ended up cooking three dishes: Carla Lalli Music’s turkey and bean chili (side note, if you don’t have her cookbook, you need it) Molly Baz’s extra corny cornbread muffins and Sohla El-Waylly’s queso not from a jar.

  • Extra corny cornbread muffins
  • Turkey and bean chili

Two of the three recipes turned out to be more complex than I expected. The chili required trips to three grocery stores to find the dried chili peppers, and I still only ended up with two of the three, so I substituted a fresh chili. And while the queso’s ingredients are simple, I was glad I watched the videos to figure out just what the recipe meant by “vigorous stir.” (It means nearly sloshing queso all over your stove because you decided to make it in your cute vintage pan, that’s what.)

All of it was well worth the effort. I made the cornbread muffins with some frozen Nebraska sweet corn from last summer (highly recommend if you too froze some corn) and the chili’s wonderful depth of flavor was worth the trips around town.

Queso is queso, but this one is particularly silky and luxurious.

Anyhow, make this Sunday a food holiday and try one of these recipes. I think you’ll enjoy.


Cornbread Muffins From Scratch | Thanksgiving Appetizer

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Cornbread Muffins

These are extra corny cornbread muffins, it has a stone ground cornmeal and you can amp up the corn flavor with fresh corn. Start by shucking the corn off the cob and reserve half a cup of the kernels for sprinkling later on. In a big bowl, add all purpose flour and cornmeal, sugar, these are not necessarily sweet muffins but there is some sugar to bring out the natural sweetness in the corn and to balance all the black pepper that’s coming later on. Add baking powder, baking soda, a good amount of salt and a half teaspoon of pepper then add one and a half or corn to the dry ingredients and stir that to combine. After the dry ingredients have been well combined, make a well in the center which is where all of the wet ingredients will go.

The wet ingredients include. two eggs, one yolk, sour cream, and whole milk, whisk that to combine then stream in one stick of melted butter. Add that into the well in the dry ingredients and stir in a circular motion to start to combine all the dry ingredients to the wet ingredients. Don’t overwork this butter and once you are done, spray your regular or muffin tin then using an ice cream scoop, divide the batter amongst all the muffin cups. You can also use a cup measure and you could also just do it with a soon, it doesn’t have to be super precise. If you have any reserve corns, sprinkle them on top and then a sprinkle of flaky sea salt. Into a 400 degrees oven, bake them for 18 to 30 minutes or until they are golden brown. While the muffins are in the oven, make some honey butter.

Add two sticks of unsalted butter in a stand mixer and beat it until it smooths then drizzle some honey depending with how sweet you want it and a pinch of salt. Once itis well combined and spreadable, remove and place it in a small bowl. Remove the muffins from the oven and let them cool in a wire rack then crack your muffins and spread the honey butter on. These cornbread muffins will be so delicious and so corny hot and steamy.


Weir Talk

Please find the links of great recipes I’ve found this week through email subscriptions or websites. I’ve been laid up with a bad sprain so had some time to use wisely! I haven’t made anything yet, but when I do, will let you know how everything turns out.

SLOW COOKER SPANISH MEAT BALLS- Martha Stewart newsletter. I plan on using turkey burger, but after reading the reviews I am also going to simmer.

EXTRA CORNY CORNBREAD MUFFINS – From Bon Appetite newsletter that the editor’s assistant made. The editor LOVED the cornbread muffins and had them for breakfast. I was so happy to read her comments as lately breakfast is boring. Can’t wait to make it as I love cornbread as well and for breakfast! YUM!

VEGETARINA KORMA –From instagram about a local restaurant.

ASIAN ROTISERRE CHICKEN SALAD – Martha Steward newsletter. This recipe sounds so easy using rotisserie chicken.

ROASTED CARROT AND CHICKPEA SALAD – KITCHN newsletter described this a “must eat” salad.


Cornbread Muffins

These savory hearty muffins are softer and more moist than your conventional cornbread. They are slightly sweet with tender crumbs, and have a wonderful buttery corn flavor.Brown Eyed Baker. What appealed to me was how soft and fluffy they looked, and the fact that they are already portioned and ready-to-serve. They are different from your standard cornbread, which is baked in a large pan or skillet, so you have to cut and slice your portions. Here all you have to do is bake and throw it in a basket or on a plate. Your guests can just grab-and-go, which makes it great for backyard barbecues, potlucks, or any sort of social gatherings.Cook’s Illustrated. The method for this recipe is a little bit different. You start by cooking some of the cornmeal with milk before adding the rest of the ingredients. This traps the water in the batter, and keeps the muffins soft and moist. That’s what I love about Cook’s Illustrated – everything is done for a reason.


The skinny on cornbread

If you were to ask The Hubby what his favorite all time side is you might be surprised what his answer would be…some might say mashed potatoes (Ok I would say mashed potatoes), some might say rice or broccoli but The Hubby would say cornbread. He LOVES cornbread!! There is just one problem…cornbread can be crazy fattening and not very conducive to a healthier eating plan, so I have been working on a lightened-up version of The Hubby’s favorite…only in muffin form!

So why muffins…two reasons really. They make it easy for portion control and they are cute….so its a win all the way around. If you do not want to make muffins you can make this is in a square pan, just bake until the center is set and a toothpick comes out clean.

Now I am not going to try to fool you, these skinnier muffins are not as decadent as my most favorite cornbread recipe but they are light, airy with just a bit of sweetness making for a perfect cornbread muffin without all of the guilt. To make the muffins moist and tender I used a can of creamed corn, and low fat buttermilk along with egg whites, and when all of these are combined with the traditional cornmeal and flour you get a great lightened-up cornbread.


How To make Bon Appetit's Strawberry Bread

Join Molly Baz in the Bon Appétit Test Kitchen as she make Basically's strawberry shortcake with cream. Strawberries are a classic choice for this summertime dessert, but if there are other fresh berries out there callin’ your name, by all means, use those instead. And if you've never made homemade whipped cream before, you're in for a treat—it's so good, you could skip the shortcakes altogether and still have an amazing dessert.

Check out the recipe here:

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Molly Makes Strawberry Shortcake | From the Test Kitchen | Bon Appétit

How to Make Strawberry Snacking Cake: Bon Appetit Test #32

Today I'm testing a Strawberry Snacking Cake developed by Sarah Jampel from the Bon Appétit Test Kitchen. This recipe is perfect for snacking on all summer long thanks to the fresh strawberry and swirl of strawberry jam. This cake tastes nice and light -- and with how fast people will devour this cake, you'll think it was light enough to evaporate! The inclusion of olive oil in the cake means this cake stays tender and delicious for DAYS (not that it'll last that long). And the addition of corn meal to the batter gives this cake a savory and satisfying texture. Let me show you step-by-step how to make the best strawberry cake for this summer.

STRAWBERRY SNACKING CAKE INGREDIENTS
- 8 oz. strawberries, hulled, thinly sliced lengthwise, 227g
- 1 cup plus 3 Tbsp. sugar, divided, plus more for pan, 196g + 2 TBSP + more for pan
- Kosher salt
- ¾ cup extra-virgin olive oil, plus more for pan, 240mL + more for pan
- 1½ cups (180 g) all-purpose flour, 218g measured by me (1/4 Cup more than BA)
- ½ cup (60 g) fine-grind cornmeal, 67g measured by me
- ½ tsp. baking powder
-½ tsp. baking soda
- 3 large eggs
- 2 large egg yolks
- ½ cup plus 2 Tbsp. sour cream, 154g
- Finely grated zest of 2 lemons
- 3 Tbsp. fresh lemon juice
- 2 tsp. vanilla extract
- ½ cup strawberry jam (preferably Bonne Maman), 160g

Tags: #BonAppetit #Strawberries #FromTheTestKitchen

Carla Makes Strawberry Shortcake | From the Test Kitchen | Bon Appétit

You’re looking at the quintessential June dessert, perfected by the BA Test Kitchen. This is part of BA's Best, a collection of our essential recipes.

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Carla Makes Strawberry Shortcake | From the Test Kitchen | Bon Appétit

Can I Make A Recipe That’s Been Translated 20 Times? • Tasty

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Pastry Chef Attempts To Make a Gourmet Twinkie | Bon Appetit

Bon Appetit's Senior Food Editor and pastry chef Claire Saffitz attempts to make a gourmet Twinkie without the hard-to-pronounce chemical ingredients. The first test is Genoise cake, an Italian sponge cake. For the creamy filling, Claire uses 7 minute frosting. The second test is yellow cake and buttercream filling. Next comes chiffon cake, a light cake that uses vegetable oil. Finally, with some help from Test Kitchen Manager Brad Leone, Claire decides to Frankenstein the recipe.

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Pastry Chef Attempts To Make a Gourmet Twinkie | Bon Appetit

A 30-Minute and Delicious Strawberry Shortcake Cobbler | Home Movies with Alison Roman

This cobbler is the dessert I’ll be bringing to every birthday party and picnic this summer. It’s strawberry shortcake without the fuss. It’s less one-note (thanks to brown sugar and cornmeal), made of mostly pantry staples, and takes about 30 minutes to make since everything bakes together at once. The shortcakes are nutty, fluffy, and just savory enough to cut through the sweetness of the berries. Don’t worry about using the best, peak-season strawberries here–after a trip to the oven with some lemon juice and sugar, even the saddest strawberries will taste as juicy as can be. Take a few minutes while it’s baking to make some fresh whipped cream. Trust me, it will be well worth it.

VIDEO CHAPTERS:
0:00 Opening
0:15 Home Movies with Alison Roman intro
0:25 Intro to Strawberry Shortcake Cobbler
2:22 Happy 50th Birthday All-Clad!
3:28 Preheat oven and prepare dry ingredients
5:43 Mix unsalted butter into the dry ingredients
7:23 Roll out the dough and cut out circles
8:29 Prepare the strawberries for baking
10:49 Transfer the strawberries and shortcakes to the skillet
11:56 Place the skillet in the oven
12:58 Pull the skillet out of the oven and finish with whip cream
14:00 Plate and taste the Strawberry Shortcake Cobbler

#StrawberryShortcake #StrawberryCobbler #AlisonRoman

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How to Make Fruit Crumble | Three Ways | Jamie Oliver

Let’s get ready to Crumble! If you don’t know what a crumble is, then today is your lucky day, as Jamie shows us three fantastic ones. They’re a fruity dessert with crispy, crunchy, buttery topping, perfect to serve with cream, ice cream or delicious homemade custard! Jamie also shows us how to take these crumbles up a level, starting with the classic Apple Crumble, and then two variations with different toppings on a berry option and stone fruit one too. Welcome to the world of the crumble everyone.

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Vanilla Bean Custard | Jamie Oliver - AD

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Andy Makes Classic Ratatouille | From the Test Kitchen | Bon Appétit

Andy makes ratatouille even though he has never seen the movie Ratatouille.

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Andy Makes Classic Ratatouille | From the Test Kitchen | Bon Appétit

How to Make Japanese Fruit Sandwich (Fruit Sando) (Recipe) フルーツサンドの作り方 (レシピ)

Brighten your day with Japanese Fruit Sandwich called Fruit Sando! Juicy seasonal fresh fruits are embedded in chilled whipped cream between two slices of pillowy Japanese milk bread. These colorful sandwiches with strawberries, orange, and kiwi are perfect for breakfast and snack!

12 strawberries
2 kiwis
1 navel orange
4 slices Shokupan (Japanese milk bread)

*Whipped Cream*
1 cup heavy (whipping) cream (240 ml)
5 tsp sugar (24 g 10% of heavy cream)
1 tsp rum (optional)

INSTRUCTIONS with step-by-step pics ▶

#fruitsandwich #japanesefruitsandwich #フルーツサンド #justonecookbook

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Claire Makes Cherry Cobbler | From the Test Kitchen | Bon Appétit

Join Claire Saffitz in the Bon Appétit Test Kitchen as she makes cherry cobbler. Why choose between shortcakes and cobbler when you can have one dessert that combines the best of both? The lemony cherry filling is topped with shortcake-inspired cream biscuits (so tender, so light!) that soak up all of those fruit juices without getting soggy.
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Claire Makes Cherry Cobbler | From the Test Kitchen | Bon Appétit

Carla and Ina Garten Make Chocolate-Pecan Scones | From the Test Kitchen | Bon Appétit

Carla is joined by the ultimate contessa Ina Garten to make chocolate-pecan scones. Scones can go one of two ways: they can turn out like hockey pucks or like light, flakey disks. Carla and Ina show you how to make the latter.
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Carla and Ina Garten Make Chocolate-Pecan Scones | From the Test Kitchen | Bon Appétit

Molly Makes Pumpkin Bread with Maple Butter | From the Test Kitchen | Bon Appétit

Join Molly in the Test Kitchen as she makes pumpkin bread with maple butter! Pumpkin Spice Bread gets all grown up thanks to the addition of fresh ginger in this super-moist no-fuss bread with a crunchy pumpkin seed topping.
Check out the recipe here:

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Molly Makes Pumpkin Bread with Maple Butter | From the Test Kitchen | Bon Appétit

Molly Makes Cornbread Muffins with Honey Butter | From the Test Kitchen | Bon Appétit

These extra corny cornbread muffins are corny not because they tell dad jokes, but because there are actual kernels of fresh corn in there, plus sour cream for moistness, and cornmeal so you can actually taste corn.

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ABOUT BON APPÉTIT
Bon Appétit is a highly opinionated food brand that wants everyone to love cooking and eating as much as we do. We believe in seasonal produce, properly salted pasta water, and developing recipes that anyone can make at home.

Molly Makes Cornbread Muffins with Honey Butter | From the Test Kitchen | Bon Appétit

Strawberry-Basil Shortcake Recipe | Sweet Spots

For a quick and simple recipe that’s perfect for spring, look no further than Alison Roman’s strawberry-basil shortcake.
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Bon Appetit editor Alison Roman takes a tour of New York City’s hottest Sweet Spots. Join her and learn how to take your own desserts to the next level.
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Strawberry-Basil Shortcake Recipe | Sweet Spots

How to Make a Rhubarb Galette

A Rhubarb galette is the ideal spring dessert. Here's how to make it.

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How to Make a Rhubarb Galette

Beautiful Lemon Bundt Cake

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Crostini 11 Ways For Your Next Party • Tasty

Cater to the pickiest of guests with 11 different ways to create a crostini! If you want more of Tasty, check out our merch here:

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The official YouTube channel of all things Tasty, the world's largest food network. From recipes, world-class talent, and top-of-the-line cookware, we help connect food lovers in every way they interact with food.

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The Best Chocolate Babka Recipe (Chocolate Brioche Bread)

I don't know if I would call this recipe foolproof, but I would say that it is very consistent and extremely straightforward (and relatively easy) to make. This is a pretty classic chocolate babka with a buttery brioche dough twist. It's a rich bread with chocolate that swirls all through each slice. A huge crowd pleaser, and great for just about anything. If you're a fan of chocolate or bread, then this will be your best friend.

Recipe:
*Recipe Adapted from Jerusalem: A Cookbook*(

My Sourdough Guide that I mentioned:

Recipe Adapted from Jerusalem: A Cookbook:
Pyrex® Prepware Glass Measuring Cup:
KitchenAid - KP26M1XNP Professional 600 Series Stand Mixer - Nickel Pearl:

The Sponge Cake That Can Do It All With Claire Saffitz | Try This at Home | NYT Cooking

Get the recipes:
Sponge Cake:
Strawberry and Cream Layer Cake:
Raspberry and Cream Roulade:

OK, Try This at Home fans: Claire Saffitz is back for another round. She's given us bagels. We watched her make croissants. She's shown us sourdough and how to make yeasted dough. Today's lesson? Sponge cake. It may have almost broken Claire to develop, but it also may be the only cake recipe you'll ever need. Come for the baking techniques, stay for the glorious summer strawberries.

0:00 - 1:31 : Intro
1:31 - 6:49 : Make the batter
6:49 - 7:55 : Roulade variation
7:55 - 8:36 : Cooling upside down
8:36 - 14:52 : Strawberry layer cake
14:52 - 17:49 : Raspberry roulade
17:49 - End : Slice and eat!

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Binging with Babish: Raspberry Danish from Ant Man & The Wasp

This episode is sponsored by Squarespace. Head to to save 10% off your first purchase of a website or domain using code BABISH.

Yes I know this one is a stretch. But Jess really loves raspberry danish you guys, and I wanted to make some for her. So, this week, we're using its brief product-placement-mention in Ant Man & The Wasp as an excuse to whip up batch after batch of this delectable dessert of Denmark.

Music: “Summer Spliffs” / Add And by Broke for Free

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Claire Makes Angel Food Cake | From the Test Kitchen | Bon Appétit

Join Claire Saffitz in the Bon Appétit Test Kitchen as she makes angel food cake. Remember 1997? So does Claire Saffitz, and that's why she's here to RESCUE angel food cake. Too sweet? Too spongy? Too grandmotherly? Watch as Claire takes on all those negative connotations, and spins together a delicious dish that's sure to make you rethink your tired take on angel food cake.

Check out the recipe here:

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Bon Appétit is a highly opinionated food brand that wants everyone to love cooking and eating as much as we do. We believe in seasonal produce, properly salted pasta water, and developing recipes that anyone can make at home.

Claire Makes Angel Food Cake | From the Test Kitchen | Bon Appétit

The Secret to Perfect Popovers - Kitchen Conundrums with Thomas Joseph

When baked to perfection, popovers have a deep golden crust and tender, airy interior, but the secret to getting the pouf is in creating steam.

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Sarah Carey is the editor of Everyday Food magazine and her job is to come up with the best ways to make fast, delicious food at home. But she's also a mom to two hungry kids, so the question What's for dinner? is never far from her mind -- or theirs, it seems! Her days can get crazy busy (whose don't?), so these videos are all about her favorite fast, fresh meals -- and the tricks she uses to make it all SO much easier.

Easy Artisan Ciabatta Bread Recipe/Rustic Italian Bread/No Knead Rustic Bread

Artisan Ciabatta Bread/Rustic Italian Bread/No Knead Rustic Bread

Complete Written Recipe:Artisan Ciabatta Bread:

Artisan Ciabatta Bread Ingredients

Flour 350g
Water:280g
Salt:1 tsp
Yeast:1 tsp

Method of making Artisan Ciabatta Bread

Step 1.Prepare the dough
Step 2.Proof the dough(2 hours)
Step 3.Shape and Divide the dough
Step 4:Final Proofing(45 minutes)
Step 5.Bake the Bread.
Bake @ 450 F for 10 minutes and then reduce the temperature to 400 F for 12-15 minutes

High Baking Temperature and Steam inside the oven are important to get rustic artisan ciabatta bread

Its so easy to make this ciabatta bread and the resulting bread is so good with crispy crust and soft crumb inside.

Hope you found this ciabatta bread recipe easy and hope you will make this at home and you and your family will love it.

Enjoy Rustic artisan bread at home.

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Ultimate Guide to British Scones (Make any flavor!)

Perfectly flaky scones that can easily be made into any flavor you’d like including blueberry, cranberry orange, pumpkin, chocolate chip, pumpkin, and cinnamon!
__________­⬇️⬇️⬇️⬇️ CLICK FOR RECIPE ⬇️⬇️⬇️⬇️ ___________

⏩ JUMP TO: ⏩
00:00 Intro
00:13 Dry Ingredients
00:30 How to use a cheese grater to cut butter into flour
01:11 Wet Ingredients
01:54 Knead Dough
02:09 Cut Scones
02:18 Brush with Cream
02:27 Baking Time and Temperature
02:45 Flavor Variations
03:31 Scone Glaze
04:33 Recipe Recap with Amounts

SCONES:
• 2 cups all-purpose flour
• 1/3 cup sugar
• 1 tablespoon baking powder
• 1/4 teaspoon salt
• 1/2 cup cold butter
• 1 large egg (optional)
• 1 cup heavy cream

FLAVORING AND FINISHING:
• 1 cup fresh blueberries
• 1 teaspoon vanilla extract
• 2 tablespoons heavy cream optional

1️⃣ 00:00:13 - In a large mixing bowl, stir together flour, sugar, baking powder, and salt.

2️⃣ 00:00:30 - Grate your butter using a cheese grater and stir into the flour mixture OR cut butter into small pieces and use a pastry cutter to cut the fat into the flour mixture until it resembles coarse meal or sand.

3️⃣ 00:01:11 - Add in egg (if using), 1 cup cream, blueberries, and vanilla extract (or other flavorings) stirring until the dough just comes together.

4️⃣ 00:01:54 - Turn the dough out onto a clean countertop and form it into a ball.

5️⃣ 00:02:09 - Press the dough flat until it is 2-inch thick circle. Use a butter knife to cut the circle into 8 wedges.

6️⃣ 00:02:18 - Place cut scones on an un-greased baking sheet and brush the tops with 2 tablespoons heavy cream.

7️⃣ 00:02:27 - Bake at 425 degrees for about 12-15 minutes, until the tops are nicely browned.

Flavor Options for Scones
✴️ Blueberry Scones (1 cup blueberries + 1 teaspoon vanilla extract)
✴️ Chocolate Chip Scones (1 cup mini chocolate chips)
✴️ Cranberry Orange Scones (3/4 cup dried cranberries + 2 tablespoons orange zest)
✴️ Pumpkin Scones (replace half of the heavy cream with 1/2 cup pumpkin puree + 2 teaspoons pumpkin pie spice)
✴️ Cranberry Scones (1 cup dried cranberries + 1 teaspoon vanilla extract)
✴️ Lemon Scones (replace 1/4 cup of the heavy cream with 1/4 cup lemon juice + 2 tablespoons lemon zest)
✴️ Cinnamon Scones (replace white sugar with brown sugar + 1-2 teaspoons ground cinnamon)

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The Stay At Home Chef offers restaurant quality recipes you can easily make at home. If you want to become a better cook, learn how to cook, or just need dinner ideas for your family, this channel is for you. We’re taking really good recipes and making them easy recipes that you can make at home in your own kitchen. Cooking, baking, how to, all things food, and more!
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The Fluffiest Pancakes You'll Ever Eat

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Claire Makes Four Easy Puff Pastry Recipes | Bon Appétit

Claire shows you how to make four simple and delicious puff pastry recipes to impress your friends.

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Cook with confidence using Bon Appetit’s kitchen tips, recipes, videos, and restaurant guides. Stay current on the latest food trends, dining destinations, and hosting ideas.

Claire Makes Four Easy Puff Pastry Recipes | Bon Appétit

Mac & Cheese | Basics with Babish

Head to to save 10% off your first purchase of a website or domain using code BABISH.

This week on Basics, I'm showing you a few different ways to make mac and cheese: the comfort food you just need sometimes.

Music by Chillhop:
Blue Wednesday - '90s Kid, Murmuration (feat. Shopan)

Carla Makes Deceptively Healthy Pancakes | Bin It To Win It | Bon Appetit

We show you how to use the bulk bins to make delicious, healthy pancakes with flaxseeds and coconut oil.

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Cook with confidence using Bon Appetit’s kitchen tips, recipes, videos, and restaurant guides. Stay current on the latest food trends, dining destinations, and hosting ideas.

Carla Makes Deceptively Healthy Pancakes | Bin It To Win It | Bon Appetit

How To Make New York Style Bagels

You can make a pretty darn good New York Style bagel no matter where you live. Here is how you're gonna do it.

The BEST Lemon Meringue Pie

This zingy lemon meringue pie rests in a crisp and flakey homemade butter crust and is topped with a mound of light as air Italian meringue making for an easy to make but very special treat!

This pie is a lemon-lover’s dream come true! Tons of zing and a perfect balance of sweetness and textures in each bite. I loved this recipe with a homemade butter crust but you can make a crushed cookie or nut crust if desired.


Make It A Meal!

Pretty much anything, really! But my favourites are comfort food classics, especially chili, soup and beans. These are delicious with this skillet cornbread recipe:

Hope you enjoy this skillet cornbread with cheese as much as we do!

If you make this cheesy cornbread recipe, be sure to leave a comment below. Love to know how you enjoyed!

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Watch the video: Easy Vegan cornbread. Saying goodbye to the LP Kitchen (October 2021).