Name: Golden Cornbread Muffins
Ingredients: 1 cup cornmeal (medium grind); 1 cup all-purpose flour (or 1:1 gluten-free blend); 1/4 cup granulated sugar (or 2 tbsp for less sweet); 1 tbsp baking powder; 1/2 tsp salt; 1 cup milk (whole, buttermilk, or plant-based); 2 large eggs, room temperature; 1/4 cup unsalted butter, melted (or vegan butter for plant-based); 1/2 cup corn kernels, shredded cheese, or diced jalapeños

Description

Tender, fluffy, and slightly sweet, these cornbread muffins are the ultimate comfort food. With golden, crispy tops and a buttery, moist crumb, they pair beautifully with chili, BBQ, soups, or simply a smear of honey butter. Quick to make and packed with nostalgic flavor, they’re the muffin that feels like a warm hug.

Ingredients

Scale

Dry Ingredients:

1 cup cornmeal (medium grind)
1 cup all-purpose flour (or 1:1 gluten-free blend)
1/4 cup granulated sugar (or 2 tbsp for less sweet)
1 tbsp baking powder
1/2 tsp salt

Wet Ingredients:

1 cup milk (whole, buttermilk, or plant-based)
2 large eggs, room temperature
1/4 cup unsalted butter, melted (or vegan butter for plant-based)

Optional Add-ins:

1/2 cup corn kernels, shredded cheese, or diced jalapeños

Instructions

Preheat & Prep:
Preheat oven to 400°F (200°C). Grease a 12-cup muffin tin or line with parchment liners.
Mix Dry Ingredients:
In a large bowl, whisk cornmeal, flour, sugar, baking powder, and salt until well combined.
Mix Wet Ingredients:
In a separate bowl, whisk milk, eggs, and cooled melted butter until smooth.
Combine:
Pour wet ingredients into dry. Fold gently with a spatula until just combined—some lumps are okay!
Add Optional Ingredients:
Fold in corn, cheese, or jalapeños, if using, with just one or two strokes.
Portion & Bake:
Divide batter evenly among muffin cups (2/3–3/4 full). Bake 15–18 minutes until golden and a toothpick comes out clean.
Cool Slightly:
Let muffins rest 5 minutes in the pan, then transfer to a wire rack for another 5–10 minutes. Serve warm.

Serving Suggestions

Split and slather with butter or honey.
Pair with chili, soups, or BBQ.
Use leftover muffins for cornbread stuffing or crumble over dishes.

Notes

Don’t overmix; it leads to tough muffins.
Check your baking powder is fresh.
Preheat oven fully for a good rise.
Skillet or loaf pan variations: 9-inch skillet 20–25 mins at 400°F, loaf pan 30–40 mins at 375°F.

Nutrition

Calories: 160Cal
Fat: 7g
Carbohydrates: 20g
Protein: 4g