Cornbread Muffins

Cornbread Muffins

  • Prep Time: 10 mins
  • Total Time: 35 mins
  • Servings: 12

    • About This Recipe

    “Fast, easy and tasty — perfect with a stew or chili. These also freeze well. I first found this recipe in an older Bonnie Stern cookbook many years ago and have been making these ever since.”

    Ingredients

  • 3/4 cupcornmeal
  • 1cupall-purpose flour
  • 1/4 cupwhite sugar
  • 1tablespoonbaking powder
  • 1/4 teaspoonsalt
  • 1egg, lightly beaten
  • 1cup1% low-fat milk
  • 1/4 cupunsalted butter, melted

    • Directions

  • Preheat oven to 425 degrees.
  • Spray muffin tin with nonstick spray or line with paper muffin cups.
  • Combine cornmeal, flour, sugar, baking powder and salt.
  • Stir well.
  • Combine beaten egg, milk and melted butter (if using normal butter add less salt).
  • Stir into the dry mixture and combine just until blended.
  • Chopped jalapenos (from a tin) can also be added, as can chopped red pepper and/or tinned corn kernels.
  • Scoop batter into prepared muffin pans.
  • Sprinkle cheddar cheese on top of muffins before baking if desired.
  • Bake for 20-25 minutes .

    • Reviews

  • “My step-kids ate them!Which is saying a lot since their idea of a great meal is chili cheese dogs at Sonic.I did add about 2T extra sugar.”

  • “Served this with chili and it was great. The kids finished them off at breakfast with a protien shake and fruit.A keeper for sure.”

  • “Lennie I made these for my son yesterday afternoon and by this morning they were all gone! Guess I will have to run off and make another batch before he gets home from school. Thanks for a wonderful recipe.”

  • “I made these as is with two small exceptions. I used whole milk instead of 1%, and sprinkled cheese in some of them, just because I want to put cheese in everything. These were a bit moister and sweeter than the recipe I was using, so these have now replaced the old standard. Nice, lovely texture and taste, got enthusiastic thumbs up from the entire family.”

  • “Pretty tasty! We had these with ham and beans, and they were perfect. Very fast. I thought at first there was a typo on the amount of baking powder, but now I know why there’s so much. These are light, fluffy, and delicious! “

  • “Made these plain, Yumm! Used half buttermilk and half milk, (wanted to finish off buttermilk). Look forward to trying them jalapeno’s etc.”

  • “These cornbread muffins are amazing!! They turn out perfectly every time. I have made it in a pie pan as well as in muffin wrappers and it turns out great no matter what. This is definitely a family favorite!!!”

  • “Very good!Made as written, minus the cheese.Perfect with a big pot of chili.I only got 11 muffins, as well.Maybe I made them a bit larger than most.Will be making again.Thank you, Lennie, for sharing these.”

  • “Great texture and perfect sweetness. I didn’t top with cheese but they would be good with it, and also with cheese and/or chopped peppers added to the batter. I only got 11 standard muffins.”

  • “Made these tonight to go with my husband’s chili. They were very tasty, though a little sweet for our liking (at least to go with chili, though they are great breakfast/snack/dessert sweetness as is), so I will try half the sugar next time – and there will be a next time! These had a perfect texture, came together easily and baked beautifully! I followed the recipe exactly except I didn’t have 1% milk so I added a spoonful of sour cream to my skim milk. Hubby thinks that added to the flavour and I should continue with that little change. I’m also thinking of trying with half whole wheat flour next time…
    Thanks for a keeper!”

  • “Made these last night and they were so delicious! My husband requested red beans and rice for dinner tonight just so he could have this muffins again!”

  • “These muffins where great! I substituted the milk with soymilk. I left out the salt since I only had salted butter. They were so moist. I would increase the sugar to 1/3 cup next time. My family loved them. Next time I will bake without the papercups as too much muffin went to waist. The mess is worth it.”

  • “Loved by all in my house! They turned out perfectly. I topped with cheese and we had them with chili.”

  • “These were a little bland for my taste. I would definitely add a lot more salt and maybe more sugar. Also, I don’t know if it was just my oven, but the temperature seemed a little too high. My muffins started getting really brown on top after only 10 minutes or so of baking but were still runny on the inside. I turned down the temperature and baked them another 8 minutes, and they were done. I would probably tweak this recipe if I were to ever use it again.”

  • “My husband loved these. Made 24 minis and they were so fun to dip in chili. I did top with cheese.”

  • “very good… Try this variation:I used half i% and buttermilk, 1tsp baking soda, 2 tsp baking powder, orange zest, dried cranberries, oil instead of butter.Glazed lightly on top with pwd sugar and 1-2 tsp orange juice mixed to a thin glaze”

  • “Delicious. I used 1/2 cupwhite flour, 1/2 cup whole wheat flour instead of 1 cup white flour. Turned out great.”

  • “thanks”

  • “Excellent!!! I accidently forgot to add the sugar and they still came out very good. I added a tad more cornmeal and about a 1/4 c. creamed corn and 1/4 c. frozen corn. Thanks!”

  • “A good base recipe.Step 7 is important — without something added, they’re too bland.I did a plain batch to test the recipe, then one with chipotles and one with green chiles.The plain and the chipotle were made with milk, as directed.For the green chile batch, I used buttermilk instead.It’s good both ways.I won’t make them plain again, but will make again with additions.They were done after 12-15 minutes, would have been way too dark and dry at 20-25.”

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