Description
Warm, comforting cornbread muffins in a classic grandma-style. These easy, tender muffins are perfect as a breakfast treat or side dish. Ideal for weeknights or weekends, they are baked to golden perfection with simple pantry ingredients.
Ingredients
1 cup all-purpose flour
1 cup yellow cornmeal
1/4 cup granulated sugar
2 teaspoons baking powder
1/2 teaspoon salt
2 large eggs
1 cup milk
1/2 cup melted butter (or vegetable oil)
1 teaspoon vanilla extract, optional
Instructions
Preheat oven to 400°F (200°C) and line a 12-cup muffin tin with paper liners.
In a large bowl, whisk together flour, cornmeal, sugar, baking powder, and salt.
In a separate bowl, beat eggs, then stir in milk, melted butter (or oil), and vanilla extract (if using).
Pour wet ingredients into the dry, and stir until just combined.
Spoon the batter evenly into prepared muffin cups.
Bake for 18–20 minutes, or until golden and a toothpick comes out clean.
Cool slightly in the tin before removing.
Serve warm.
Notes
Use whole milk for the best flavor.
For extra moisture, brush the tops with a little melted butter before baking.
Store in an airtight container at room temperature for up to 2 days.
Great for freezing—place in a freezer-safe bag and freeze up to 3 months.
- Prep Time: 15
- Cook Time: 20
- Category: Desserts
- Method: Baking
- Cuisine: American / Grandma-style
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 6g
- Sodium: 280mg
- Fat: 9g
- Saturated Fat: 5g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 55mg