Cornbread Muffins
Delightful cornbread muffins that are moist, sweet, and slightly savory, perfect for pairing with soups, stews, and chili.
Ingredients
Dry Ingredients
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
Wet Ingredients
- 1 cup creamed corn
- 1/2 cup milk
- 1/4 cup vegetable oil
- 2 large eggs
- 1/4 cup sugar optional
Instructions
Preparation
- Preheat your oven to 400°F (200°C) and grease a muffin tin.
- In a large bowl, whisk together the cornmeal, flour, baking powder, and salt.
- In another bowl, mix the creamed corn, milk, vegetable oil, eggs, and sugar (if using) until well combined.
- Gradually add the wet ingredients to the dry ingredients, stirring until just combined.
- Fill each muffin cup about 2/3 full with the batter.
Baking
- Bake for 15-20 minutes or until golden brown and a toothpick inserted into the center comes out clean.
- Let cool slightly before serving.
Notes
Cornbread muffins are best served warm, enjoyed plain or spread with butter or honey. To keep fresh, store in an airtight container at room temperature for up to three days, or freeze for up to three months.