Cornbread Muffins

Cornbread Muffins

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Leanne D.


I've been making this cornbread for many years. It was one of the first breads I baked on my own.My family likes sweet cornbread,if you don't like it very sweet,use less sugar.
I never throw away milk,if it goes past the date,I use it for cornbread,hence sour milk.
Heating up the fat you use,whether it's butter,margarine or oil makes the cornbread or muffins very light.Just make sure you mix quickly after adding and use a glass bowl.
Use the same recipe for a 9 in cast iron skillet,bake for 25-30 mins.


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make 12 muffins or 1 9-in cast iron skillet


  • ·
    1 c cornmeal
  • ·
    1 c all purpose flour
  • ·
    1 tablespoon baking powder
  • ·
    1 teaspoon salt
  • ·
    1/2 c sugar
  • ·
    2 eggs
  • ·
    1 c milk,sour milk or buttermilk
  • ·
    1/2 c melted butter,margarine or oil

How to Make Cornbread Muffins


  1. Preheat oven to 400 degrees.
    Add butter,margarine or oil to muffins tins.Place in hot oven.
    Combine dry ingredients in a glass bowl. Measure liquid,add eggs and beat well.Add to dry ingredients.Combine.Add hot liquid and mix quickly,por into muffin tins about half way.
    Bake in hot oven 15-20 mins.

Printable Recipe Card

About Cornbread Muffins

Course/Dish: Muffins
Main Ingredient: Flour
Regional Style: American
Other Tag: Quick & Easy

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