This post may contain affiliate links to products on When you click one of these links and make a purchase, I will receive a small commission, at no cost to you, that enables me to continue providing free recipes. Thank you!

Cornbread Muffins

Oh my, these were so good!  I made a big pot of chili and wanted some cornbread to go with them, so I adapted this recipe from to cut down a little on the sugar.  They made perfect muffins.

Cornbread Muffins - makes 12

1/2 cup butter (1 stick)
1/2 cup white sugar (yes I cut it down - you could cut it down more or sub honey or agave)
2 eggs
1 cup buttermilk
1/2 tsp baking soda
1 cup cornmeal
1 cup flour (white or whole wheat, or a combination)
1/2 tsp salt

Preheat oven to 375*.  Prepare muffin pan (grease cups or line with paper liners).

Mix together and pour into prepared muffin pan.  Bake 20-30  minutes until done. (Insert toothpick into center of muffin - when it comes out clean, they are done.)  Serve - with butter!

I have a pair of cast iron muffin pans, so I preheated them in the oven.  When they were ready, I sprayed them quickly with olive oil, poured in the batter and baked the muffins.  This gave them that nice brown crispy outside.

No comments:

Post a Comment