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Cornbread Muffins

Let’s continue our week of Sunday night dinner recipes with… *drumroll* corn bread muffins! I’m so glad I decided to make these muffins instead of some sort of skillet creation, because I would have eaten the whole thing. This Martha Stewart recipe suggested the muffin trick, but doesn’t include a different baking time if you choose to switch it up. I learned that the hard way when my first batch of muffins burned up a bit.

Cornbread Muffins

Sunday Night Dinner Part 2: Cornbread Muffins
makes ~24

1 cup flour
1 1/2 cups yellow cornmeal
6 tbsp sugar
1 1/2 tsp baking powder
1/2 tsp baking soda
1 tsp salt
1 cup buttermilk
3 large eggs
1 stick unsalted butter, melted and cooled

Preheat the oven to 400˚. Combine flour, cornmeal, sugar, baking powder, baking soda, and salt in a large bowl and set aside. In a smaller bowl, whisk together the buttermilk, eggs, and melted butter. Add the liquid mixture to the dry ingredients slowly and stir to combine. Be careful not to over-mix.

Evenly divide the batter into a greased cupcake pan. Bake for 15 minutes, until the muffins are golden brown. Serve warm!

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