Servings: 12 muffins
Preheat oven to 350°F. Line muffin tins with cupcake liners or spray with non-stick cooking spray and set aside.
In a medium mixing bowl, whisk together vegetable oil, eggs, milk, and melted butter.
Stir together dry ingredients: corn meal, flour, sugar, baking powder, and salt.
Gently stir the dry ingredients into the wet ingredients until just combined.
Divide batter between 12 muffin cups, filling ¾ of the way full.
Bake for 18-20 minutes or until a toothpick inserted in the center of the muffin comes out clean. Allow muffins to cool for 1-2 minutes before transferring from the pan to a cooling rack.
Serve warm with butter.
Storage: Store in an airtight container in the refrigerator for 3-4 days or freeze for up to 1 month.
This is a really nice recipe for cornbread muffins. It has a higher flour content and lower cornmeal content compared to many cornbread recipes - the finished muffins have a softer texture - not as coarse or gritty as a traditional cornbread. They also have a bit higher sugar content. Delicious!
Batter can also be baked in an 8-inch square baking dish - 25 minutes.
Slightly underdone is better than slightly overdone with these muffins - they’re soft and a bit bread-like.
Add 2 cups of cheddar cheese and ¼ cup chopped jalapenos for Cheddar Jalapeno Cornbread Muffins.
Do not overmix the batter, just gently stir together the wet and dry ingredients. Overmixing makes tougher muffins. Transfer baked muffins from the pan to a cooling rack (or into a serving basket) as soon as they’ve cooled just a few minutes. Leaving them in the pan leads to overcooking.
Calories: 229kcal | Carbohydrates: 29g | Protein: 4g | Fat: 11g | Saturated Fat: 8g | Trans Fat: 1g | Cholesterol: 37mg | Sodium: 346mg | Potassium: 82mg | Fiber: 1g | Sugar: 13g | Vitamin A: 167IU | Calcium: 95mg | Iron: 1mg