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Classic Moist Cornbread Muffins

Delicious and fluffy cornbread muffins, perfect for any meal or as a delightful snack.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 12 muffins
Course: Side Dish, Snack
Cuisine: American, Southern
Calories: 200
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1 cup cornmeal
  • 1 cup all-purpose flour Can substitute with gluten-free flour.
  • 1/4 cup granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
Wet Ingredients
  • 1 cup milk Can substitute with plant-based milk.
  • 1/4 cup vegetable oil Or melted ghee for extra richness.
  • 2 large eggs

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C).
  2. In a large bowl, whisk together the cornmeal, all-purpose flour, sugar, baking powder, and salt until well combined.
  3. In another bowl, mix the milk, vegetable oil, and eggs until smooth and thoroughly blended.
  4. Pour the wet ingredients into the dry ingredients and stir just until combined. It's okay if there are a few lumps.
  5. Grease your muffin tin with oil or line it with paper liners. Spoon the mixture into each cup, filling them about 2/3 full.
Baking
  1. Bake in the preheated oven for 18-22 minutes, or until the tops are golden and a toothpick inserted into the center comes out clean.
  2. Remove from the oven, let them cool for a few minutes in the tin, then transfer to a wire rack.
  3. Serve warm with butter, honey, or your favorite jam!

Notes

For a twist, try using corn flour for a richer corn flavor or add jalapeños or cheese for extra savoriness. Store in an airtight container at room temperature for up to 2 days, or refrigerate for up to a week.