Cornbread Muffins
📜 Collection: GailCollection | ✍️ Attribution: Unknown | 📂 Category: Bread Enjoy light and tender cornbread muffins with this quick and classic recipe, ideal for serving alongside chili, soups, or barbecue. These slightly sweet muffins come together effortlessly for any meal.
| Prep Time | Cook Time | Inactive / Chill Time | Yield / Servings |
|---|---|---|---|
| 10 mins | 15 mins | None | 12 muffins |
🔪 Key Equipment
- 12-cup muffin pan
- Large mixing bowl
- Small mixing bowl
- Whisk
Ingredients
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| ¾ Cup | Cornmeal | None |
| 1 ½ Cups | Flour | Sifted White |
| 5 tsps | Baking Powder | None |
| 1 tsp | Salt | None |
| ¼ Cup | Sugar | None |
| 1 Cup | Milk | None |
| 3 Tbsps | Oil | None |
| 1 | Egg | Beaten |
Instructions
Step 1: Prep and Mix Dry Ingredients
- Preheat oven to 375°F. Grease a 12-cup muffin pan or line it with paper liners.
- In a large bowl, sift the ¾ cup cornmeal, 1 ½ cups flour, 5 tsps baking powder, 1 tsp salt, and ¼ cup sugar together until thoroughly combined.
Step 2: Combine Wet Ingredients and Batter
- In a separate bowl, whisk the 1 cup milk, 1 beaten egg, and 3 tbsps oil together until smooth.
- Pour the wet mixture into the dry ingredients and stir just until combined; do not overmix so the batter remains slightly lumpy.
- Fill the prepared muffin cups about two-thirds full with the batter.
Step 3: Bake
- Bake for about 15 minutes, or until golden brown and fragrant, and a toothpick inserted into the center comes out clean.
💡 Make-Ahead & Storage: Store leftover cooled muffins in an airtight container at room temperature for up to 2 days, or freeze for up to 3 months.
Original Recipe Scan
