Cornbread Muffins are the perfect side for your favorite chili, soup, or stew. They also make a great breakfast. This is a quick and delicious basic cornbread recipe.
When the weather starts getting cooler in the fall, Bob and I turn to homemade soups and chili. I don’t know about your kids, but mine can be picky about dinners. It’s very rare that we have a dinner that all 3 will eat. Honestly, if we can get 2 out of 3 to eat it, it’s basically a success. Because of that, I try to include at least one element of dinner I KNOW they will eat. Whether it’s a particular side dish or fruit or something like these Cornbread Muffins.
When I make chili, I pretty much can guarantee at least 1, if not 2, or sometimes all 3, will not eat the chili. Similarly, I can guarantee that all 3 WILL eat the Cornbread Muffins, so sometimes I will give them half of a muffin with the promise of the other half if they eat a little of their chili or soup. It sometimes works…
I realized a while ago that I don’t have a basic cornbread muffin recipe on this blog, only the Pumpkin Cornbread, so I wanted to make sure to get this in the recipe arsenal. This recipe is originally from a Better Homes & Gardens cookbook, and is a great, simple cornbread recipe that is guaranteed to please even the pickiest eater.
This recipe couldn’t be easier. First, the dry ingredients are mixed in a bowl. Then, the wet ingredients are combined in a separate bowl or measuring cup. You can use either oil or melted butter. Next, the wet ingredients are dumped into the dry and the mixture is stirred and spooned into a muffin pan. I like to use muffin/cupcake liners when I make cornbread muffins. I think they are so much easier to get out of the muffin pan, and they also make clean up easier!
The muffins bake for around 15 minutes, then they’re done! These go great with soup or chili. I’ve listed some of our favorite recipes below.
Gluten Free Cornbread Muffins
To make these muffins gluten free, use a measure for measure gluten free flour (such as Bob’s Red Mill Gluten Free 1 to 1 Baking Flour) instead of all purpose flour.
Needs some chili and soup recipes?
- 12-cup muffin pan
- 1 cup all purpose flour
- 3/4 cup cornmeal
- 2-3 tablespoons sugar
- 2 1/2 teaspoons baking powder
- 3/4 teaspoons salt
- 2 beaten eggs
- 1 cup milk
- 1/4 cup Canola oil or melted butter
- Preheat oven to 400 degrees F.
- In a medium bowl stir together flour, cornmeal, sugar, baking powder and salt; set aside.
- In a small bowl combine eggs, milk and oil. Add egg mixture all at once to flour mixture. Stir just until moistened.
- Spoon batter into 12 greased, or paper lined, muffin cups, filling cups two thirds full. Bake for approximately 15 minutes or until lightly browned and a wooden toothpick inserted in centers come out clean.