Easy Cornbread Muffins
These easy cornbread muffins are so good, so easy and will not last!
Ever since going to Eastern Tennessee last year, my husband and I have been on a cornbread kick! I ate it growing up, but it wasn’t really a staple. We went out to eat in the Smokies and had delicious cornbread bites, and I’ve been on a mission to recreate the recipe ever since!
If you’ve also been on the hunt for a delcious cornbread muffin recipe, you just found it!
These easy cornbread muffins are light and fluffy and super easy to make! This will make 12 large sized muffins and are perfect for our family of 6. Cut out a little opening in the top, add butter and honey and enjoy!
Even my kids love these! But they also tend to love anything with honey!
We love to pair Easy Cornbread Muffins with chili or soup or any kind of casserole. But really, they seem to go well with just about anything!
Ingredients
- All purpose flour
- Yellow Cornmeal
- Sugar
- Baking powder
- Baking soda
- Sea salt
- Eggs
- Sour cream
- Milk
- Butter
Instructions for Easy Cornbread Muffins
Preheat oven to 375 degrees F. Grease muffin tin.
In a large bowl, add flour, cornmeal, sugar, baking powder, baking soda and sea salt. Stir well.
In a separate bowl, use a whisk to mix eggs, sour cream and milk.
Pour the wet ingredients to the bowl with the dry ingredients. Melt the butter and add that as well. Stir until just combined. Make sure it is all mixed, but do not over mix it.
Spoon evenly into muffin tin.
Bake about 15 minutes or until the top becomes slightly golden and an inserted toothpick comes out clean.
Cool for about 5 minutes. Enjoy when they are still warm!
Just add butter and/or honey!
These pair well with Tender Spare Ribs or BBQ Meatballs.
Easy Cornbread Muffins
Ingredients
- 2 cups All purpose flour
- 1 cup Yellow Cornmeal
- 3/4 cup Sugar
- 1 1/2 tsp Baking powder
- 1 tsp Baking soda
- 1/2 tsp Sea salt
- 2 Eggs
- 3/4 cup Sour cream
- 1/2 cup Milk
- 8 Tbsp Butter melted
Instructions
- Preheat oven to 375 degrees F. Grease muffin tin.
- In a large bowl, add flour, cornmeal, sugar, baking powder, baking soda and sea salt. Stir well.
- In a separate bowl, use a whisk to mix eggs, sour cream and milk.
- Pour the wet ingredients to the bowl with the dry ingredients. Melt the butter and add that as well. Stir until just combined. Make sure it is all mixed, but do not over mix it.
- Spoon evenly into muffin tin.
- Bake about 15 minutes or until the top becomes slightly golden and an inserted toothpick comes out clean.
- Cool for about 5 minutes. Enjoy when they are still warm!
- Just add butter and/or honey!
