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Amish Cornbread Muffins

Delightful and slightly sweet, these muffins are perfect for breakfast, snacks, or as a side with supper. Quick to make and a family favorite!
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 12 muffins
Course: Breakfast, Snack
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1 cup cornmeal
  • 1 cup all-purpose flour Can substitute with gluten-free flour blend.
  • 1/4 cup sugar Can be replaced with honey or maple syrup for sweetness.
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt Consider adding coarse sea salt on top before baking.
Wet Ingredients
  • 1 cup milk Using buttermilk can enhance flavor.
  • 1/4 cup vegetable oil
  • 1 large egg

Method
 

Preparation
  1. Preheat the oven to 400°F (200°C) and grease a muffin tin.
  2. In a large bowl, mix together cornmeal, flour, sugar, baking powder, and salt.
  3. In another bowl, whisk together the milk, vegetable oil, and egg until properly combined.
  4. Pour the wet ingredients into the dry ingredients and stir until just combined—don't overmix.
  5. Fill each muffin cup about 2/3 full with batter to allow for rising.
  6. Bake for 15-20 minutes or until a toothpick inserted in the center comes out clean.
  7. Let cool for a few minutes before removing from the tin.

Notes

Store muffins in an airtight container at room temperature for up to three days or freeze for longer storage. To reheat, warm in the oven at 350°F for 5-7 minutes.