Darn Good Cornbread Muffins
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My go-to cornbread muffins recipe! Full of flavor with a deliciously moist and tender crumb, it’s the perfect accompaniment to your chili, stews, grilled meats, and whatever else your heart desires! Alternatively this cornbread recipe can also be made in a 9×13 inch pan and cut into squares for serving. It’s thoroughly delicious either way!
Featuring a tender and moist crumb with lots of flavor, this classic cornbread muffin recipe is the only one you’ll ever need. You can make it either in muffin or sheet form, you’ll just increase the baking time for the latter. I make and love it both ways. I don’t like dry cornbread that feels like sandpaper in your mouth so I use a combination of oil and butter to make this cornbread. The butter adds flavor and the oil keeps the cornbread nice and moist. If you’re worried about the coconut flavor, don’t be, the flavor blends right in. But if you prefer you can use any oil of your choice, whether olive oil or a neutral-tasting oil like canola or avocado.
These cornbread muffins have that has that nice rustic, earthy flavor we all love and associate with cornbread with a wonderfully moist crumb and just the right tough of freshness. In short, they’re darn good!
What to Serve with Cornbread Muffins
- Chili: Cornbread is the classic accompaniment, whether it’s traditional chili, Instant Pot Chili, White Bean Chili, Spicy Chipotle Chili with Hominy, Chicken and Couscous Chili or Pressure Canner Chili.
- Soups and Stews: Serve this with your favorites like Chicken Noodle Soup, Tuscan White Bean and Sausage Soup, Beef and Barley Stew, Albondigas Soup, Zuppa Toscana, Creamy Chicken Tortilla Soup, Black Eyed Pea Soup, or Old Fashioned Beef Stew.
- Side Dishes: Serve with other favorite sides like roasted vegetables, Old Fashioned Baked Beans, Mexican Corn Salad, Creamy Coleslaw, Freezer Slaw, Broccoli Salad, or Macaroni Salad.
- BBQ and Grilled Meats
- Breakfast Dishes: Cornbread makes a great addition to breakfast or brunch. Serve it with eggs, bacon, or alongside a breakfast casserole.
- Honey or Butter: or if you’re like me – both!
Cornbread Muffins Recipe
Let’s get started!
Preheat oven to 400 degrees F. Grease a muffin pan or a 9×13 inch baking pan.
In a bowl, combine the cornmeal and milk and let it stand for 5-10 minutes.
In a large bowl, combine the flour, baking powder, salt and sugar. Add the flour mixture to the cornmeal mixture. Add the eggs, oil and butter and mix until you get a smooth batter.
Spoon the batter into the muffin molds, about 3/4 full. If using a baking pan, pour the batter into the pan.
Bake the cornbread muffins for 13-15 minutes or until a toothpick inserted into the center comes out clean. If using a baking pan, bake for 30-35 minutes or until a toothpick comes out clean.
Let the muffins cool for 5 minutes before removing them from the pan. Wait 5 minutes to cut the cornbread in the 9×13 inch pan.
Enjoy!
For other cornbread alternatives I have a couple of variations for you to try:
Check out my Skillet Cornbread recipe made with 100% corn. Rustic, earthy, and down-home goodness!
Check out my Quinoa Cornbread recipe for a healthier variation!
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Darn Good Cornbread Muffins
Ingredients
- 1 1/2 cups stoneground cornmeal
- 2 1/2 cups milk
- 2 cups all-purpose flour
- 1 teaspoon salt
- 1 tablespoon baking powder
- 2/3 cup white sugar
- 2 large eggs
- 1/4 cup coconut oil or oil of choice , melted and cooled until warm but not hot
- 4 tablespoons butter , melted and cooled until warm but not hot
Instructions
- Preheat oven to 400 degrees F. Grease a muffin pan or a 9×13 inch baking pan.
- In a bowl, combine the cornmeal and milk and let it stand for 5-10 minutes. In a large bowl, combine the flour, baking powder, salt and sugar. Add the flour mixture to the cornmeal mixture. Add the eggs, oil and butter and mix until smooth. Pour the batter into the muffin molds or the 9x13 inch pan.
- Spoon the batter into the muffin molds, about 3/4 full. If using a baking pan, pour the batter into the pan.Bake the cornbread muffins for 13-15 minutes or until a toothpick inserted into the center comes out clean. If using a baking pan, bake for 30-35 minutes or until a toothpick comes out clean. Let the muffins cool for 5 minutes before removing them from the pan. Wait 5 minutes to cut the cornbread in the 9x13 inch pan.
Nutrition
Originally published on The Daring Gourmet January 8, 2013
Hi, I’m Kimberly Killebrew and welcome to Daring Gourmet where you'll find delicious originals, revitalized classics, and simply downright good eats from around the world! Originally from Germany, later raised in England, world-traveled, and now living in the U.S., from my globally-influenced kitchen I invite you to tour the world through your taste buds!
Can i add cheddar and jalapeno to this recipe and in what qantities.
Hi Jean, you sure can! I’d say 1 1/2 to 2 cups of shredded cheddar and 1-2 jalapenos depending on how hot you like it. Pickled jalapenos would also be marvelous: https://www.daringgourmet.com/pickled-jalapenos/
Can this be made in a cast iron skillet?
It sure can, Mary!
Wow. My family is finding it challenging not to eat the whole thing in one sitting.
Great recipe. My wife and I have made this quite a few times already and we have never been disappointed. We add a cup or so of fresh corn cut from the cob and around a tablespoon of anise seeds. Keep those recipes coming.
Fantastic, court petrie, thank you so much!