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cornbread muffins recipe

Cornbread Muffins

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Prep Time 10 minutes
Cook Time 18 minutes
Total Time 28 minutes
Servings: 12 Muffins
Course: Appetizer, Breakfast, Snack
Cuisine: International
Ingredients Method Notes

Ingredients
  

  • 1 cup (125 g) all purpose flour
  • 1 cup (140 g) yellow cornmeal
  • 1/3 cup (65 g) granulated sugar
  • 1 tablespoon  baking powder
  • 1/2 teaspoon  salt
  • 1 cup (240 ml) whole milk
  • 1/3 cup (75 g) unsalted butter melted and cooled slightly
  • 2 large  eggs
  • 1/4 cup (60 g) sour cream or plain yogurt
  • 1 tablespoon  melted butter for brushing the tops

Method
 

  1. Heat the oven to 400 F (200 C). Grease a 12 cup muffin pan or line it with paper liners.
  2. Whisk the flour, cornmeal, sugar, baking powder and salt in a large bowl.
  3. In a second bowl, whisk the milk, melted butter, eggs and sour cream until smooth.
  4. Pour the wet mixture into the dry mixture and stir just until no dry flour remains. Let the batter rest for 5 minutes.
  5. Fill each cup about 3/4 full.
  6. Bake for 15 to 18 minutes, until golden and a toothpick comes out clean.
  7. Brush the tops with melted butter. Cool in the pan for 5 minutes, then move to a wire rack.

Notes

Vegetarian, contains dairy, eggs and gluten. Not vegan. Do not overmix the batter.