Easy Homemade Cornbread Muffins
Delicious homemade cornbread muffins are easy to prepare. All it takes is a little know how and a simple recipe with easy to follow directions.
Servings: 13 Servings
- 1 1/2 Cups All-Purpose Flour
- 1 Cup Cornmeal
- 1 1/2 Tablespoons Baking Powder
- 1 Teaspoon Salt
- 2 Large Eggs
- 2/3 Cup Milk
- 2/3 Cup Buttermilk
- 1 Cup Unsalted Butter (melted and cooled slightly-see tips if needed)
Preheat the oven to 350 degrees F., and grease or line a muffin pan with paper liners.
In a large bowl, whisk together the cornmeal, flour, baking powder, and salt. Set aside.
In a separate, medium bowl, combine the eggs, milk, buttermilk, and melted butter. Add the wet ingredients to the dry ingredients, and stir to combine.
Scoop the batter into the muffin pan filling each cavity about ¾ of the way full.
Bake for 15 minutes or until a toothpick inserted in the center of a muffin comes out clean. Remove from the oven, and transfer to a cooling rack and serve when ready.
The calories listed are an approximation based on the ingredients and a serving size of one (1) cornbread muffin. Actual calories will vary. Additionally, you may get more or less than thirteen (13) muffins based on how large or small you make them.
If you're worried about the butter scrambling your eggs, simply add the butter, milk, and buttermilk to the bowl before adding the eggs. The cold liquids will keep the eggs from scrambling due to the warm butter.
Serving: 1g | Calories: 254kcal | Carbohydrates: 22g | Protein: 5g | Fat: 17g | Saturated Fat: 10g | Cholesterol: 73mg | Sodium: 336mg | Potassium: 244mg | Fiber: 2g | Sugar: 2g | Vitamin A: 524IU | Calcium: 100mg | Iron: 1mg