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Cornbread Muffins

Delightful cornbread muffins with a sweet and slightly savory flavor, perfect for any occasion.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 12 muffins
Course: Breakfast, Snack
Cuisine: Southern
Calories: 190
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1 cup cornmeal
  • 1 cup all-purpose flour Can substitute with whole wheat for a denser texture.
  • 1/4 cup sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
Wet Ingredients
  • 1 cup milk Can be replaced with a non-dairy alternative.
  • 1/4 cup vegetable oil Other oils can also be used.
  • 2 large eggs

Method
 

Preparation
  1. Preheat the oven to 400°F (200°C).
  2. In a large bowl, combine cornmeal, flour, sugar, baking powder, and salt.
  3. In another bowl, whisk together milk, vegetable oil, and eggs until well combined.
  4. Pour the wet ingredients into the dry ingredients and mix until just combined—don’t overmix!
  5. Spoon the batter into a greased muffin tin, filling each cup about 2/3 full.
  6. Bake for 15-20 minutes or until a toothpick inserted into the center comes out clean.
  7. Let cool slightly before serving.

Notes

Store leftover muffins in an airtight container for up to three days or freeze for about three months. Thaw and reheat in the oven. Consider adding cheese, jalapeños, or herbs for variations.