Cornbread Muffins

I have a really great cornbread from scratch recipe I like to use, but it’s a little more involved than I wanted to do this week – ingredients I didn’t have, plus it is a little smushier/crumblier than a muffin. I did my Joy of Google Cooking search, and found one that worked well, and put several in the freezer for work lunch. Then I ran across a variation that sounds even better! The first one, from Peas and Crayons, calls for 1 cup milk, 1/4 cup butter and 2 tablespoons of oil; the second one, from Sweet Little Bluebird, uses 1 cup sour cream, 1/4 cup milk and 2 tablespoons of butter. Also, SLB confused me with cream of tartar, but another google search showed me that “cream of tartar mixed with baking soda is what gives us baking powder” so the recipes are pretty similar – well, P&C calls for 1.5 Tablespoons baking powder, where SLB calls for 1 teaspoon each (which is pretty much 1/2 the amount of the other recipe). And P&C uses a lot more sugar. Wait, they are totally different in every way – more baking powder, more flour and more cornmeal but roughly the same dairy products… ?

All that to say, next time I think I’ll mix it up and use sour cream in it. I’m guessing the higher ratio of dry ingredients to dairy/wet makes it more muffiny, as the other recipe (less dry ingredients) calls for baking in a loaf pan.

Print Recipe

Cornbread Muffins

(1 votes, average: 3.00 out of 5)

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Cooking Time: 18-20 minutes

Ingredients

• 1 2/3 c flour
• 2/3 c cornmeal
• 1 1/2 T baking powder
• 1/4 t salt
• 1/2 c sugar
• 1/4 cup softened butter
• 1 c milk (OR SOUR CREAM?)
• 2 T oil
• 2 eggs

Instructions

1

Preheat oven to 350 F

2

Cream butter and sugar with mixer

3

Add milk and oil, mix on low

4

Add 2 eggs and whisk or lightly beat in

5

Mix flour, cornmeal, baking powder, salt together, add in slowly, hand beat with fork

6

Spoon into greased muffin tin (I used cupcake papers)

7

Bake 18 - 20 minutes - it calls for the toothpick test and I never seem to have toothpicks!