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
Servings: 12 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
- Stir the dry ingredients together in a bowl.
- Stir the sugar into the melted butter.
- Add the egg and milk.
- Pour this into the dry ingredients and stir, just to combine.
- Divide into 12 greased muffin cups.
- Bake at 425 degrees for 15-20 minutes.
How often do you eat cornbread at your house?
I’m crazy in love with corn bread! Thanks for the recipe!
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.
I made these cornbread muffins today and they are great. I am keeping the recipe and will be making them more often now. Thanks.
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.
I’m going to try this with gluten free 1:1 substitutable flour. Since I’m new at this gluten free stuff, wish me luck!
Sounds like that should work, Kathy!
I want to try this recipes but Ian not sure on the flour if I should use bleached or unbleached which one did u use
Cheryl
Either will work. I like unbleached best though.