Cornbread Muffins

These basic homemade cornbread muffins are easy to make from scratch. This recipe yields a moist corn muffin that are just sweet enough to complement the cornmeal. Serve while they are still hot and fresh from the oven smothered in butter!

 

These basic homemade cornbread muffins are easy to make from scratch. This recipe yields a moist corn muffin that are just sweet enough to complement the cornmeal. Serve while they are still hot and fresh from the oven smothered in butter!

These muffins would be delicious paired with my recipe for Slow Cooker Turkey Black Bean Chili!

 

     

 

Cornbread Muffins

Makes 12 muffins

Prep time: 10 minutes | Cook time: 20 minutes

Ingredients:

2 cups gluten free baking flour
2 cups cornmeal
¼ cup sugar
2 tablespoons baking powder
1 teaspoon salt
4 eggs, beaten
2 cups milk
½ cup plus one tablespoon butter, melted and divided
4 tablespoons vegetable oil

Instructions:

Preheat oven to 425 degrees. Using one tablespoon of melted butter, prepare a muffin pan by brushing each cup with melted butter. Set aside.

In a large bowl, combine gluten free baking flour, cornmeal, sugar, baking powder and salt. Whisk to mix. 

 

 

Create a cavity in the center of the bowl and add the beaten eggs, milk, remaining melted butter, and vegetable oil. Whisk until just combined.

Allow batter to rest for 10 minutes. 

 

 

Pour batter into the prepared muffin tin, filling each cup ¾ of the way full.

Bake for 15 to 20 minutes or until muffins are golden brown and a toothpick inserted into the center of the muffin comes out clean.

 

These basic homemade cornbread muffins are easy to make from scratch. This recipe yields a moist corn muffin that are just sweet enough to complement the cornmeal. Serve while they are still hot and fresh from the oven smothered in butter!

Cornbread Muffins
Prep Time
15 mins
Cook Time
20 mins
Total Time
35 mins
 
Course: Side Dish
Cuisine: American
Ingredients
  • 2 cups gluten free baking flour
  • 2 cups cornmeal
  • ¼ cup sugar
  • 2 tablespoons baking powder
  • 1 teaspoon salt
  • 4 eggs beaten
  • 2 cups milk
  • ½ cup plus one tablespoon butter melted and divided
  • 4 tablespoons vegetable oil
Instructions
  1. Preheat oven to 425 degrees. Using one tablespoon of melted butter, prepare a muffin pan by brushing each cup with melted butter. Set aside.
  2. In a large bowl, combine gluten free baking flour, cornmeal, sugar, baking powder and salt. Whisk to mix.
  3. Create a cavity in the center of the bowl and add the beaten eggs, milk, remaining melted butter, and vegetable oil. Whisk until just combined.
  4. Allow batter to rest for 10 minutes.
  5. Pour batter into the prepared muffin tin, filling each cup ¾ of the way full.
  6. Bake for 15 to 20 minutes or until muffins are golden brown and a toothpick inserted into the center of the muffin comes out clean.

These basic homemade cornbread muffins are easy to make from scratch. This recipe yields a moist corn muffin that are just sweet enough to complement the cornmeal. Serve while they are still hot and fresh from the oven smothered in butter!

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