Cornbread Muffins – Serve warm cornbread muffins with butter and honey. These muffins go excellent with chili, barbecued dinners, and so much more! You can even make a delicious cornbread casserole or a holiday cornbread dressing with these muffins.
What ingredients do I need to make cornbread muffins?
- Cornmeal
- All-purpose flour
- Sugar
- Baking powder
- Salt
- Milk
- Butter
- Egg
This recipes makes 6 large cornbread muffins. If you would like to make a full dozen, simply double the recipe.
What tools do I need?
How to make cornbread muffins:
Preheat oven to 400 degrees.
In a small bowl, combine cornmeal, flour, baking powder and salt.
In another bowl, whisk together melted butter, milk, sugar, and an egg.
Gradually add the cornmeal mixture into the wet ingredients, stirring gently. Mix until just combined, be sure not to over mix or you will have a dense muffin.
Lightly grease a standard size muffin pan and evenly pour muffin mixture into the tins, making 6 muffins. Bake muffins for 13-15 minutes.
Remove muffins from the oven and transfer to a cooling rack. Serve with butter and honey.
How do I store muffins to maintain their freshness?
Store completely cooled muffins in a sealed bag or container on the counter for up to 3 days. Freeze muffins in an airtight freezer bag for up to 3 months. To thaw, remove from freezer and let come to room temperature. To reheat muffins, zap in the microwave for about 20 seconds or wrap muffins in foil and bake at 300 degrees for 10 minutes.
Here are some of my favorite recipes to pair with cornbread muffins:
- Slow Cooker Chili with Chicken and Sweet Potato
- Stovetop Chicken Chili
- Oven BBQ Pulled Pork
- BBQ Pork Skewers with Filipino BBQ Marinade
- Savory BBQ Meatballs
- BBQ Bacon Wrapped Chicken Thighs
Cornbread Muffins
Ingredients
- 3/4 cup all-purpose flour
- 1/2 cup cornmeal
- 3 tbsp sugar
- 1 1/2 tsps baking powder
- 1/4 tsp salt
- 1/2 cup milk
- 2 tbsp butter melted
- 1 egg
Instructions
- Preheat oven to 400 degrees.
- In a small bowl combine cornmeal, flour, baking powder and salt.
- In another bowl, whisk together melted butter, milk, sugar, and an egg.
- Gradually add the cornmeal mixture into the wet ingredients, stirring gently. Mix until just combined, be sure not to over mix or you will have a dense muffin.
- Lightly grease a standard size muffin pan and evenly pour muffin mixture into the tins, making 6 muffins. Bake muffins for 13-15 minutes.
- Remove muffins from the oven and transfer to a cooling rack. Serve with butter and honey.
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