Side · Snack
Cornbread Muffins
Lightly sweet cornbread baked as muffins. Perfect with chili and soups.
⏱ 26 min (10 min prep, 16 min cooking)
🍽 Serves 12 · 1 muffin
freezer friendlykid friendlybudgetquick
vegetarian
ContainsMilk, Eggs, Wheat. Check the labels on what you buy; brands differ.
Ingredients
Muffins
- 1 cup Yellow cornmeal
- 1 cup All-purpose flour
- ¼ cup Granulated sugar
- 1 tbsp Baking powder
- ½ tsp Table salt
- 1 cup 2% milk
- 1 Eggs, large
- ⅓ cup Vegetable oil (soybean)
Nutrition
Nutrition coming: the USDA numbers for these ingredients are being added.
Steps
You’ll need: 12-cup muffin tin, mixing bowls.
- Heat the oven to 400°F. Grease a 12-cup muffin tin or line it with paper.
- Whisk the cornmeal, flour, sugar, baking powder and salt. In another bowl whisk the milk, egg and oil.
- Stir the wet ingredients into the dry just until combined. Divide among the cups.
- Bake 14 to 17 minutes, until golden and a toothpick comes out clean.
Make aheadKeep 2 days at room temperature.
❄️ FreezerFreeze for up to 3 months.
🧒 With kidsServe with honey butter (not for babies under 12 months).
Dairy-free swapUse unsweetened plant milk.
Gluten-free swapUse a gluten-free flour blend.
An original Teddy Rook Book recipe. Nutrition is estimated from USDA FoodData Central and changes with brands and portions.