recipe

Cornbread Muffins: the tender, sweet side recipe from South

Total time: 30 Min
Difficulty: Low
Serves: 12 people
By Cookist
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Cornbread muffins are a versatile Southern side dish you can pair with any meal – both sweet and savory. Super quick and easy to make, they're tender, moist in texture, and slightly sweet in flavor. Lighter and fluffier than a traditional cornbread, serve these tasty corn muffins fresh from the oven for your weeknight dinner together with chili or as a hearty holiday side – especially at Thanksgiving. You can even enjoy them at breakfast with honey, jam or butter.

You can whip up cornbread muffins by using simple pantry ingredients such as flour, sugar, cornmeal, oil, milk and baking powder. Simply mix and bake until golden brown. Your family and friends will love these delicious cornbread muffins all year-round.

Cornbread Muffin Ingredients

Flour – use all-purpose flour to give the muffins texture.

Cornmeal – use fine cornmeal if you want denser muffins or medium grain cornmeal to give more texture to these treats. It's best not to use cornflour or masa harina.

Oil – adds moisture.

Milk – use whole milk to add extra moisture and sweetness.

Egg – it binds the ingredients well.

Sugar – adds a bit of sweetness.

Baking powder – it makes the corn muffins rise. Make sure it hasn't expired.

Salt – a pinch is enough to balance the flavors well.

How to make Cornbread Muffins

Making cornbread muffins is easier than you think. Start by combining flour, cornmeal, baking powder, salt and sugar in a bowl. Beat in the egg, oil and milk. Go on mixing until combined.

Now it's time to bake! Pour the batter into a lined muffin pan, then bake at 200°C/390°F for about 20 minutes or until golden brown. Once done, remove them from the oven, let it cool and serve.

Tips

If your corn muffins are crumbly, it could mean you have used too much flour. This could be a reason why they're falling apart.

For vegan corn muffins, use vegan-friendly options to milk and egg. Make sure not to serve these sweet treats with honey.

How to store Cornbread Muffins

You can store cornbread muffins at room temperature for up to 4 days. Make sure to arrange them in a single layer in an airtight container with paper towels in order to absorb excess oil.

Can you freeze Cornbread Muffins?

Yes! You can freeze cornbread muffins for about 3 months. Simply arrange them in a single layer on a baking dish and wait until they're frozen. Once done, transfer frozen cornbread muffins in an airtight freezer bag. Before serving, thaw at room temperature.

Ingredients
Cornmeal
160 g (1 cup)
All-purpose flour
120 g (1 cup)
Baking powder
10 g (2 tsp)
Salt
3 g (1/2 tsp)
Sugar
70 g (1/3 cup)
Egg
1
Vegetable Oil
60 ml (1/4 cup)
Milk
250 ml (1 cup)
honey, for serving

Instructions

In a bowl add the cornmeal, all-purpose flour, baking powder, salt, and sugar, and whisk.

Add the egg, vegetable oil, and milk and continue mixing until all is well combined.

Line the muffin pan with the paper muffin cups and pour the mixture into them. Transfer to the oven and bake at 200°C/392°F for 20 minutes.

Remove the muffin pan from the oven.

Cut the corn muffins in half, put a piece of butter, pour honey over them, and serve.

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