Cornbread Muffins
These Cornbread muffins are delicious with moist tender crumbs. These are savory with just a little hint of sugar. A perfect side dish to pair with soups, chilies, and holiday meals.
These cornbread muffins are super soft, moist, and far better than readymade cornbread mix muffins. Like any other muffin recipe, the batter comes together in less than 10 minutes.
You get large tall muffins, which can be served as a side dish. With a dollop of butter and a good drizzle of honey, these warm muffins are good as breakfast too. If these are going to be on your holiday table, then make these ahead of time and warm before serving.
Ingredients for Cornbread Muffins
- Flour– Regular all purpose flour
- Cornmeal – slightly coarse yellow cornmeal.
- Sugar – fine white sugar.
- Eggs – at room temperature
- Butter – melted and cooled down
- Baking powder and baking soda
- Salt
- Buttermilk
Are Cornmeal and Cornstarch the same?
Cornmeal is nothing but ground cron kernels and its yello in colour. It is ideally used for baking. Where as as white powder made from the starchy part of the corn kernel. It is usually used for thickening gravy, soups etc.
How to store Cornbread Muffins?
Cornbread muffin tendes to dry out if not kept in an air tight container. They can stay at room temperature for up to 3 days, but I prefer to keep them refrigerated for up to 5 days or freeze for 3 months.
More Corn recipes to try
Honey Cornbread Muffins
Ingredients
- 1+3/4 cups flour
- 1 cup cornmeal
- ¾ cup sugar
- 1.5 baking powder
- 1 tsp baking soda
- 1 teaspoon salt
- ½ cup butter melted
- 1.5 cup buttermilk
- 2 large eggs
- honey and extra butter for serving optional
Instructions
- Prepare a 12 inch muffin pan by generously spraying with non-stick spray. Preheat the oven to 400F.
- In a big mixing bowl, add flour, cornmeal, sugar, baking powder, baking soda and salt. Whisk well.
- Make a well at the centre. add melted cooled down butter, buttermilk, beaten eggs. Mix with a spatula until eveything is mixed well and no streak of dry flour remaining. Don't overmix.
- Spoon the batter into 12 muffin cups, filling just 3/4 of the tin.
- Bake in a preheated oven for 20-22 minutes.
- Remove the tin from oven, brush with more butter (optional).
Looks delicious Subha. Cranberry jam sounds so good with these muffins. Thanks so much for suggesting the cardamom honey butter too. 🙂 – Sreelatha