Cornbread Muffins
Cornbread Muffins are the perfect addition to any dish. With your basic pantry ingredients, you can create these semisweet, tender savory muffins in minutes.
Cornbread Muffins
Cornbread muffins are one of those things that people always ask for, especially in the south. It is the perfect compliment to White Chicken Chili, Instant Pot Chili, Air Fryer chicken drumsticks, and more! We love these cornbread muffins because they are so easy to make, easy to serve, making clean up a breeze. You will absolutely love the flavor that is in every single bite as you eat these. If you want even more flavor, don’t be afraid to mix other things ingredients like cheese or even bacon, yum!
What’s the difference between corn muffins and cornbread muffins?
Corn muffins and cornbread muffins are pretty much the same thing and can be used interchangeably. When we use the term corn muffin it refers to the muffin that we make from corn, whereas a cornbread muffin is referring to the way a cornbread is shaped.
What will I need to complete this recipe?
You will need the following supplies:
- Mixing bowl
- muffin tray
How to make cornbread muffins
- Preheat oven to 350°F.
- Add ½ Teaspoon of shortening to each cup in a standard muffin tray (x12)
- Add the muffin tray, with the shortening, to the oven to heat up.
- Sift the cornmeal, flour, salt and sugar into a medium mixing bowl.
- Add the egg and milk and use a whisk to mix well.
- Remove the muffin pan from the oven and pour the cornbread batter into each cup, to about ¾ full.
- Place into the oven and bake for 20 minutes, or until a toothpick comes out clean.
- Remove and allow to sit in the muffin pan for 10 minutes before removing to a cooling rack.
- Serve with butter and honey.
Tips Tricks and FAQs
- Be sure that you place your muffins on a cooling rack as the muffins are cooling. This allows cooler air to get under the pan so they stop cooking. If you just set them right on top of the stove this can dry them out because the air cannot get underneath causing them to continue to bake.
- Want to mix in deliciousness? Try bacon, cheddar cheese, corn, or even green chiles. The possibilities are endless.
- If you prefer cornbread instead, spray at 8-inch square pan with non-stick cooking spray and bake for about 24 minutes at 350 degrees.
Storage Instructions
Once your cornbread muffins have cooled completely, store them at room temperature in an airtight container, lined with a paper towel (this will help with moisture).
Can you freeze these cornbread muffins?
Yes, these muffins freeze so well. Store in a freezer-safe container for up to 6 months. When you are ready to enjoy, place them on the counter at room temperature until they have thawed.
What if I can’t find the Hot Rize Cornmeal Mix you refer to?
If you are having a hard time finding Hot Rize Cornmeal no worries, you can use regular cornmeal and add 4 Teaspoons of Baking Powder to it.
How sweet are these cornbread muffins?
These are the middle of the road in sweetness. They’re not very sweet…. But they do have a little. They’re not plain/unsweetened.
Cornbread Muffins
Cornbread Muffins are the perfect addition to any dish. With your basic pantry ingredients, you can create these semisweet, tender savory muffins in minutes.
Ingredients
- 2 Tablespoons Shortening
- 2 Cups Cornmeal Mix (Hot Rize)
- 1 Cup All Purpose Flour
- ¾ Teaspoon Salt
- 3 Tablespoons Sugar
- 1 Large Egg, beaten, room temperature
- 1-1/2 Cups Whole Milk, room temperature
Instructions
- Preheat oven to 350°F.
- Add ½ Teaspoon of shortening to each cup in a standard muffin tray (x12)
- Add the muffin tray, with the shortening, to the oven to heat up.
- Sift the cornmeal, flour, salt, and sugar into a medium mixing bowl.
- Add the egg and milk and use a whisk to mix well.
- Remove the muffin pan from the oven and pour the cornbread batter into each cup, to about ¾ full.
- Place into the oven and bake for 20 minutes, or until a toothpick comes out clean.
- Remove and allow to sit in the muffin pan for 10 minutes before removing to a cooling rack.
- Serve with butter and honey.
Notes
You will need the following supplies:
- Mixing bowl
- muffin tray
Nutrition Information:
Yield:
12Serving Size:
1Amount Per Serving: Calories: 174Total Fat: 5gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 21mgSodium: 163mgCarbohydrates: 29gFiber: 2gSugar: 5gProtein: 5g
I’m Melissa, the imaginative force behind Sparkles to Sprinkles, where creativity comes to life, and sprinkles of joy are scattered generously. Melissa is a proud Jersey girl who found love with a New York boy. As a mom to four wonderful boys and a few fur babies, her journey into the world of blogging began after making the life-changing decision to stay home and raise her children. Previously a dedicated workaholic, Melissa’s blog became her creative outlet and passion project. Inspired by her mother-in-law, a masterful cook renowned for her delicious home-cooked meals and legendary holiday feasts (think mouthwatering sausage stuffing), Melissa honed her culinary skills through a combination of family recipes and countless cooking classes. She often attended these classes with her son Michael, who shared her enthusiasm for cooking from a young age. Melissa’s love for learning extends beyond familiar cuisines, as she enjoys exploring international recipes in hands-on cooking classes. Her blog features a diverse array of recipes, showcasing her expertise with various kitchen appliances such as the Instant Pot, air fryer, Slow Cooker, Ninja Foodi, Instant Vortex Plus, and more. Join Melissa on her culinary adventures as she shares tried-and-true family favorites alongside exciting new discoveries!
