Corn bread muffins

SWEET CORNBREAD MUFFINS

Sweet Cornbread muffins made from scratch (with muffins option too!)

I seem to be on a roll lately finding recipes that help me to fully transition to scratch cooking!

On the heels of discovering our new favorite Buttermilk Biscuit recipe, I have finally struck upon a cornbread muffin recipe that is simply delicious! It isn’t too dry and has a hint of sweetness to it. Paired with barbecued baby back ribs and some fresh beans from the garden, it’s one of our favorite summertime meals! (Have I ever mentioned that my husband makes the best fall-off-the-bone ribs I’ve ever eaten??!!!)

We’ve been enjoying these muffins so much lately that I’m tempted to consider adding a plot of corn to our homestead to grind into cornmeal. I’ve even been serving the leftovers for breakfast!

This recipe is adequate for a large family or gathering or leftovers and yields about 24 muffins.

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Corn bread muffins

Sweet Cornbread Recipe

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Ingredients

Scale
  • c. all purpose flour
  • c. whole wheat
  • ¾ c. sugar
  • 2 c. cornmeal
  • 2 T. baking powder
  • 1 t. salt
  • 4 eggs
  • 1 c. butter, melted
  • 2 c. milk

Instructions

  1. Whisk all of the dry ingredients in one bowl.
  2. Beat in eggs, butter, and milk until just blended.
  3. Fill a 10″ cast iron skillet or fill prepared muffin tins to ¾ full.
  4. Bake at 350 for 25-30 minutes.
  5. Toothpick test.

Notes

This recipe is adequate for a large family or gathering or leftovers and yields about 24 muffins.

  • Author: ReformationAcres

Enjoy!

Sweet Cornbread made from scratch (with muffins option!)

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