Cornbread Muffins
A great basic cornbread muffin recipe. Serve these with your favorite chili, soup, or stew!
Servings 12 muffins
Calories 148kcal
Equipment
- 12-cup muffin pan
Ingredients
- 1 cup all purpose flour
- ¾ cup cornmeal
- 2-3 tablespoons sugar
- 2 ½ teaspoons baking powder
- ¾ teaspoons salt
- 2 beaten eggs
- 1 cup milk
- ¼ cup Canola oil or melted butter
Instructions
- Preheat oven to 400°F.
- In a medium bowl stir together flour, cornmeal, sugar, baking powder and salt; set aside.1 cup all purpose flour, ¾ cup cornmeal, 2-3 tablespoons sugar, 2 ½ teaspoons baking powder, ¾ teaspoons salt
- In a small bowl combine eggs, milk and oil. Add egg mixture all at once to flour mixture. Stir just until moistened.2 beaten eggs, 1 cup milk, ¼ cup Canola oil or melted butter
- 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.
Notes
Source: Adapted from the Better Homes and Gardens 75th Anniversary Edition Cookbook
You're Gonna Bake It After All
bakeitafterall.com
Nutrition
Calories: 148kcal | Carbohydrates: 18g | Protein: 4g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.02g | Cholesterol: 30mg | Sodium: 252mg | Potassium: 84mg | Fiber: 1g | Sugar: 3g | Vitamin A: 73IU | Calcium: 80mg | Iron: 1mg