Sweet Cornbread Muffins

What else does one do when they’re stuck inside and have a giant thing of cornmeal? Experiment with cornbread recipes!

I made the recipe listed on the cornmeal package earlier in the week and they turned out a bit too dry and not as sweet as I like. I typically look for that Boston Market cornbread type of recipe. My usual recipe involves a box of Jiffy mixed with some butter cake mix, but being by myself I didn’t want about 30 muffins, so I decided to try something a little more from scratch that would make a smaller batch.

The below turned out moist and sweet, the only difference being they were a little more crumbly than my other recipe, which is a little more cakey. Top these with some butter, honey or both and these are perfect!

Ingredients

  • 1 1/3 cup all-purpose flour
  • 2/3 cup cornmeal
  • 2/3 cup white sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt 
  • 4 tablespoons melted butter (I used salted but unsalted is fine too)
  • 2 large eggs, beaten
  • 1 1/4 cup almond milk
  • 1/4 cup vegetable oil

Instructions

  1. Preheat the oven to 350 degrees
  2. In a large bowl, mix all dry ingredients together.
  3. In a small bowl, mix the melted butter, almond milk, oil, and eggs together.
  4. Mix the liquid mixture into the large bowl of dry ingredients until smooth. Batter will be slightly thick.
  5. Pour the batter into greased or paper cup filled muffin tin about two-thirds of the way full. These won’t rise a ton. Should make about 12-14 muffins.
  6. Bake for about 20 minutes, until firm or knife comes out clean when inserted. 

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