Cornbread Muffins

Does anything round out a meal as well as cornbread?  Maybe it’s just my Kentucky roots.  (My mom’s family is from Kentucky, so I can claim that.)  Or the fact that we’ve lived here for 20 years.

Or maybe cornbread just really does round out a meal better than most anything else.

Usually, I make Southern Cornbread or Cheddar Muffins or sometimes, Hoe Cakes.  This time I wanted a muffin without the cheddar.  And I wanted a little sweetness. (I actually put a bit of sugar in the cornbread.  Like a Northerner!)

Here’s what you’ll need:

Cornbread Muffins

Yield: 12 muffins

Cornbread Muffins

Ingredients

  • 1 cup cornmeal
  • 1 cup flour
  • 1 Tbs. baking powder
  • 1/2 tsp. salt
  • 1/2 stick butter, melted
  • 1/4 cup sugar
  • 1 egg
  • 1 cup milk

Instructions

  1. Stir the dry ingredients together in a bowl.
  2. Stir the sugar into the melted butter.
  3. Add the egg and milk.
  4. Pour this into the dry ingredients and stir, just to combine.
  5. Divide into 12 greased muffin cups.
  6. Bake at 425 degrees for 15-20 minutes.
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How often do you eat cornbread at your house?

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Comments

  1. I’m crazy in love with corn bread! Thanks for the recipe!

  2. Or pour mixture into your pre-heated / oil-coated cast iron skillet and bake!

    • I love cornbread in a cast iron skillet, especially if it’s been coated with bacon grease. I always use oil though, since bacon grease isn’t good for a person.

  3. I made these cornbread muffins today and they are great. I am keeping the recipe and will be making them more often now. Thanks.

  4. I was looking for a last minute quick corn bread recipe and came across this post. I made them and wrote about them
    here. They were exactly what I was looking for. Thank you for sharing the recipe.

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