Warm, comforting, and delightfully crumbly, these cornbread muffins are a classic treat that pairs wonderfully with both sweet and savory dishes, from your morning eggs to a bowl of spicy chili at dinner.
My amazingly beautiful and talented niece, Zoey, had a snow day today – this after many, many, many other snow days already. So when I called to see what she was up to, I really knew there was only one answer…..baking! Zoey is a girl of many talents – dancing, photography and baking! Fortunately she gets this gene from her mom and grandmother, which apparently skipped me and my mom!
So today she made some yummy cornbread muffins and was kind enough to share the recipe with me!
Cornbread Muffins Ingredients
- 1 1/4 cup yellow corn meal
- 1/4 cup melted butter or margarine
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- 1/2 cup sugar
- 1/2 teaspoon salt
- 1 cup milk
- 1 egg
How to Make Cornbread Muffins
- Preheat oven to 400 degrees.
- Combine corn meal, flour, baking powder, sugar and salt.
- Combine milk, egg and butter/margarine and mix well.
- Combine the dry and liquid ingredients in a bowl and mix (do not overmix, should be slightly lumpy).
- Pour batter into a well greased muffin pan.
- Bake 15 – 20 minutes or until golden brown.
Makes 12 muffins
Cornbread Muffins
Serves — 12
These homemade cornbread muffins, a perfect blend of sweet and savory to complement any meal.
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Ingredients
- 1¼ cups yellow corn meal
- ¼ cup melted butter or margarine
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- ½ cup sugar
- ½ teaspoon salt
- 1 cup milk
- 1 egg
Instructions
- Preheat oven to 400 degrees.
- Combine corn meal, flour, baking powder, sugar and salt.1¼ cups yellow corn meal, 1 cup all-purpose flour, 1 tablespoon baking powder, ½ cup sugar, ½ teaspoon salt
- Combine milk, egg and butter/margarine and mix well.1 cup milk, 1 egg, ¼ cup melted butter or margarine
- Combine the dry and liquid ingredients in a bowl and mix (do not overmix, should be slightly lumpy).
- Pour batter into a well greased muffin pan.
- Bake 15 – 20 minutes or until golden brown.
Nutrition Info
Calories: 186kcal | Carbohydrates: 30g | Protein: 4g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 26mg | Sodium: 142mg | Potassium: 202mg | Fiber: 2g | Sugar: 10g | Vitamin A: 171IU | Calcium: 74mg | Iron: 1mg
I was alittle hesitate on trying this recipe but I’m so glad I did! They were really Delicious! I ended up doubling the recipe and made 24 muffins which worked out great. It’s really hard to get a great tasting corn muffin and these were a Hit! Good job Zoey and if it weren’t for your Aunts comment I don’t think I would have chosen this recipe. Happy Baking!