Yankee AF Cornbread Muffins
I’ve decided cornbread muffins are one of my favorite things. As I'm beginning to write this, I’ve just completed baking my 3rd batch in 2 weeks. The scent in the air is nutty and heavenly. I have the taste of batter on my lips because, yes, I licked the spoon. When batter is really good, you always lick the spoon. Surviving that raw egg will make you stronger or at the very least, build character.
I don’t care if it goes against southern law to include sugar in my cornbread, it’s better this way. I say that as someone with great and ever-growing respect for southern culture AND as a health-conscious person for whom sugar has been a lifelong struggle. Some things are just better with sugar.
When I set out on my cornbread baking quest, I figured I wouldn’t get it right the first try. In fact, I assumed it would take many tries to even reach even a tolerable taste and texture combination. I’m sort of happy/sad that I felt I’d reached the pinnacle of cornbread muffin glory on only my second attempt.
My first go was a massive failure. I attempted to make a more traditional southern cornbread recipe. It was very moist, but bitter and almost...sour? No thanks.
Second go round I gave myself permission to deviate and add the sweet stuff. I used this recipe with slight modifications for use with muffin tins instead of one large pan and it is MONEY. Another semi-important point to note is that I haven’t actually tried a pan version. I love the quaint and homey look of cornbread in a cast iron skillet, but I just find the whole concept of single serve muffins to be much easier/tidier.
Without further adieu...
1 cup of all purpose flour
1 cup of cornmeal (I use this variety by Goya*)
2/3 cup of white sugar
1 teaspoon of salt
3.5 teaspoons of baking powder
1 cup of milk (I don’t keep milk on hand, so I use 1/3 cup of Mix’n’drink dry milk mixed with 1 cup of water)
1 large egg
1/3 cup of vegetable oil
1) Preheat oven to 425 degrees F
2) Liberally coat muffin tins with nonstick cooking spray
3) In a large bowl, mix all dry ingredients
4) In a separate bowl, mix your dry milk and water (skip this step if using fresh milk)
5) Stir milk mixture, egg, and oil into dry ingredient bowl until you form a smooth batter
6) Fill 12 muffin tins approximately 75%
7) Bake for ~17 minutes. All ovens vary, so I’d start a toothpick test at about 12 minutes and go from there.
8) Experience muffin joy on it’s own, topped with butter, or as a side to your favorite chili.
Nutrition Facts (per muffin): 173kcal, 7g Fat, 26g Carbohydrates, 8g sugar, 3g Protein
My cornbread making adventures started during the COVID pandemic, meaning stores were often sold out of what are otherwise readily available supplies, including cornmeal. The Goya stuff I used was all I could find on Amazon, but I was so pleased with the results, I might just keep buying it!
I've tried out freezing these muffins with great results! I just wrap each muffin individually in plastic wrap and store them in a large freezer safe ziploc. To thaw, I take out however many I need and let them sit at room temperature for a few hours or overnight. For a quicker thaw, you can microwave for 15-30 seconds, just be careful when you take that little bomb out of the nuke machine!