• Lauren

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...



Cornbread Muffins

Makes 12

Ingredients:

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

Directions:

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


Notes:

  • 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!




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