These cornbread muffins are hearty and satisfying, and you can make them with sugar or without, depending on if you like your cornbread sweet or savory.
- Serves: 12 persons
- 1cup all-purpose flour
- 1cup yellow cornmeal
- 1tablespoon baking powder (fresh)
- ½cup granulated sugar (leave out if you don't like them sweet)
- ½teaspoon salt
- 3tablespoons butter
- 1 ¼cups whole milk
- ⅓cup vegetable oil
- 2large eggs (beaten)
Step 1Gather the ingredients.
Step 2Preheat oven to 350 F.
Step 3Combine the flour, cornmeal, baking powder , sugar, and salt in a large bowl.
Step 4In a small, microwave-safe bowl, heat the butter in the microwave for about 1 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 to cool to room temperature, but don't let it solidify again.
Step 5Combine 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.)
Step 6Thoroughly grease and flour a muffin pan.
Step 7Add the liquid ingredients to the dry and mix just until the flour is fully moistened. Don't overmix, or your muffins will turn out too tough.
Step 8Carefully 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.
Step 9Bake 18 to 20 minutes or until a toothpick inserted into the center of a muffin comes out clean.