Cornbread Muffins
This delicious Cornbread Muffins recipe is an easy way to make traditional cornbread in a quick grab-and-go way.
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Servings: 12 muffins
Ingredients
- 2 tablespoons Vegetable Shortening I prefer Crisco
- 2 cups Cornmeal Mix Hot Rize
- 1 cup All Purpose Flour
- ¾ teaspoon Salt
- 3 tablespoons Granulated Sugar
- 1 large egg beaten, room temperature
- 1-1/2 Cups Whole Milk room temperature
Instructions
- Preheat oven to 350°F. Add ½ Teaspoon of shortening to each cup in a standard muffin tray (x12)
- Add the muffin tray, with the shortening, to the oven to heat up.
- Sift the cornmeal, flour, salt and sugar into a medium mixing bowl.
- Add the egg and milk and use a whisk to mix well.
- Remove the muffin pan from the oven and pour the cornbread batter into each cup, to about ¾ full.
- Place into the oven and bake for 20 minutes, or until a toothpick comes out clean.
- Remove and allow to sit in the muffin pan for 10 minutes before removing to a cooling rack.
- Serve with butter and/or honey and enjoy!
Notes
- Do not over mix the batter as it will get tough. Mix it until just combined. It might be slightly lumpy.
- Using buttermilk instead of whole milk gives these muffins great taste.
- Allow egg and milk to come to room temperature to ensure easier mixing.
- If you prefer true Southern cornbread muffins, leave out the sugar.
- Add a little creamed corn or whole corn kernels to the mixture.
- I like to add diced fresh jalapeno to make mine spicy!
- Use paper liners to make them easier to serve at a pot luck or for a crowd.
Nutrition
Serving: 1muffin | Calories: 174kcal | Carbohydrates: 29g | Protein: 5g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Cholesterol: 21mg | Sodium: 163mg | Fiber: 2g | Sugar: 5g
