Cornbread Muffins

5 from 1 vote

With just a touch of sweetness, these moist and tender southern Cornbread Muffins are so darn good! The simple 8-ingredient recipe is super quick and easy making it possible to have warm ready to eat muffins on the table in just 30 minutes!

Prep Time10

Cook Time20

Total Time30

Course: Muffins, Side Dish, Snack

Cuisine: American

Servings:

Calories: 175kcal

Author: Joanna Cismaru

Ingredients

⅓ cup shortening or unsalted butter
⅓ cup sugar
1 large egg beaten
1¼ cup milk
1 cup all-purpose flour
1 tablespoon baking powder
½ teaspoon salt
1 cup cornmeal

US Customary - Metric

Instructions

Preheat the oven to 375°F. Grease a muffin tin with butter or cooking spray. Set aside.
In the bowl of your mixer and the shortening and sugar and mix well. Add the egg and milk to this and continue mixing until well combined.
Add the flour, baking powder and salt to the mixer bowl and mix in with the shortening mixture until well combined. Fold in the cornmeal just until incorporated into the batter.
Spoon the batter into the greased muffin pan, only ⅔ full.
Transfer the muffin pan to the oven and bake for 20-25 minutes or until golden.

Notes

Grease the pan well. Be sure to grease the pan well with butter or cooking spray to prevent the muffins from sticking. If you skip this step they will stick even if you are using a nonstick pan.
Don’t over-mix the batter. You need to gently fold the cornmeal into the batter at the end. Over-mixing will result in dense muffins.
Make 12 muffins. It may seem easier just to put more batter in fewer muffin cups but your results will not be as good. This recipe was designed to make 12 muffins.
Leftover homemade cornbread muffins can be stored in an airtight container for about 2 to 3 days at room temperature or for about a week in the fridge. To reheat, you can put them in the microwave for about 15 seconds or in the toaster oven for about 2 to 3 minutes.
You can also store the muffins in the freezer for about 3 months in a sealed freezer bag. Then just allow them to thaw out at room temperature for a few hours before eating or reheating.

Nutrition