Darn Good Cornbread Muffins
My go-to cornbread recipe for muffins that are moist, tender and so flavorful! This cornbread can also be baked in a 9x13 inch pan cut into squares.
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
Serving: 1muffin | Calories: 198kcal | Carbohydrates: 29g | Protein: 4g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 29mg | Sodium: 170mg | Potassium: 183mg | Fiber: 2g | Sugar: 9g | Vitamin A: 159IU | Calcium: 77mg | Iron: 1mg
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