These cornbread muffins are hearty and satisfying, and while they do have a little sugar in them, they're not too sweet. And you can leave out the sugar if you like your cornbread muffins more savory.
Normally in my muffin recipes, I say that you can grease a muffin pan or use those little paper muffin liners. But for cornbread muffins, I say skip the paper liners. I like the way the sides of the muffins turn all golden brown and crispy when they're baked directly in the pan.
For a lighter, more tender corn muffin, try these sweet corn muffins.
- 1 cup flour (all-purpose)
- 1 cup cornmeal (yellow)
- 1/2 cup sugar (granulated, but leave out if you don't like them sweet)
- 1 tablespoon baking powder (fresh)
- 1/2 teaspoon salt
- 1 1/4 cups milk (whole)
- 2 large eggs (beaten)
- 3 tablespoon butter
- 1/3 cup vegetable oil
- Preheat oven to 350° F.
- Combine the flour, corn meal, baking powder, sugar and salt in a large bowl.
- In a small microwave-safe bowl, heat the butter in the microwave for about a minute, until it's thoroughly melted. Or you can just melt it in a small pan over very low heat. Set the melted butter aside at room temperature to cool, but don't let it solidify again.
- Combine the milk and the melted butter. Then add the oil, and finally whisk in the beaten egg. (Combining the melted butter and milk first prevents the hot butter from cooking the egg.)
- Thoroughly grease and flour a muffin pan.
- Add the liquid ingredients to the dry ones and mix just until the flour is fully moistened. Don't overmix, or your muffins will turn out too tough.
- Carefully spoon the batter into the prepared muffin pan (you can use a small ladle or even an ice-cream scoop) and transfer to the oven immediately.
- Bake 18-20 minutes or until a toothpick inserted into the center of a muffin comes out clean.