Homemade Cornbread Muffins
Throw away the box mix and make these instead. My Homemade Cornbread muffins are perfectly balanced with a hint of sweetness, and are moist yet crumbly. Very easy to customize with add ins.
Ingredients
Dry Ingredients
- 1 cup self-rising corn meal
- 1 cup all purpose flour
- 1/3 cup sugar
Wet Ingredients
- 2 large eggs
- 1 cup milk
- 2 tbsp honey
- 1/2 cup melted butter (1 stick) cooled
Instructions
- Preheat oven to 350F.
- In separate bowls, mix Dry and Wet ingredients
- Next, add wet ingredients to the dry ingredients and mix until combined.
- Generously grease your muffin pan with butter, oil or non-stick cooking spray. Then, using a cookie scoop, add 3 tbsp of batter into each muffin tin.
- Place in oven and cook for 20 minutes, or until the cornbread muffins are golden brown and set. Top with butter and enjoy warm and fresh out of the oven!
Notes
I use a standard size muffin pan, that makes 12 cornbread muffins. If you use smaller muffins, you will need to adjust the cook time accordingly.
You can also use this recipe to make a pan of cornbread, increasing the cook time to at least 25 minutes.