Homemade Corn Bread Muffins Recipe
My husband loves homemade corn bread muffins and even though he loves them, I am not a huge fan of them. When I make them for him he loves to smother his in some melted honey butter. He would eat an entire dozen of them at a time if I left him!
Once these corn bread muffins have been baked, you can let them cool and then wrap them securely. Place them into the freezer for up to 3 months. Thaw when needed and warm them up in the oven or microwave.
- 1 cup corn meal
- 1 cup all purpose flour
- 1 teaspoon salt
- 3 teaspoons baking powder
- 2 tablespoons granulated sugar
- 2 medium eggs, well beaten
- 3 tablespoons vegetable oil
- 1 1/2 cups milk
- Preheat oven to 350 degrees F. Lightly grease a muffin pan or use paper muffin cup liners.
- In a large mixing bowl sift together the corn meal, all purpose flower, salt and baking soda. In another mixing bowl beat together the granulated sugar, medium eggs, vegetable oil and milk.
- Slowly beat the dry ingredients into the wet ingredients by hand or by using an electric mixer on the low speed. Mix everything together until well combined.
- Spoon muffin batter into muffin cups, filling them 2/3 of the way full. Place pan into the oven and bake for 12 to 14 minutes or until done.
We love to make these muffins several times a year. They’re great served alongside various soups, stews and casseroles. Looking for a new muffin baking pan? I highly recommend the Farberware Nonstick Bakeware 12-Cup Muffin Pan, Gray
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