Growing up, my dad used to make cornbread in a cast iron skillet. It was something I used to take for granted - cornbread is delicious and contains simple ingredients and sometimes, you can use a skillet in the oven. Okay, so I took a lot for granted as a kid. As an adult, I assumed that the cornbread of my youth was something I didn't remember quite right. The stuff that comes out of the tiny blue box from the store just doesn't compare to what came out of that cast iron skillet all those years ago. Turns out, that's because all those additives and preservatives don't taste nearly as good as clean, simple ingredients and a little bit of love.
Here's a recipe for cornbread muffins that is insanely easy to make, costs very little, and will have your family wondering why you haven't been making these for them all along.
1 cup All-Purpose Flour
1 cup Yellow Cornmeal
1/3 cup White Sugar
1/3 cup Brown Sugar - psst! This is the secret to delicious cornbread.
1 tsp Salt
3 and 1/2 tsp Baking Powder
1 cup Milk
1/3 cup Vegetable Oil
1. In a large bowl, mix corn meal and milk. Cover with a towel and let sit for 10 minutes.
2. Preheat oven to 375 degrees.
3. Spray or lightly grease a muffin tin. This recipe makes 12 - 15 muffins, depending on how your pour it.
4. After cornmeal and milk have had their time alone, stir in the egg and vegetable oil.
5. In a separate bowl, mix flour, sugars, salt and baking powder.
6. Stir dry ingredients into the wet ingredients.
7. Pour ingredients into prepared muffin tin.
8. Bake in preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
9. Enjoy your food!
Pro tip: Mix together equal parts butter and honey in a small bowl. Spread that on the cornbread. You are welcome.
Ateam on December 10, 2015:
Made them, and they are awesome! I have hard time baking sometimes and this worked perfectly. Also thanks for the tip about the old baking powder!
Vicki on March 12, 2015:
Excellent recipe; so much better, and healthier, than the store bought mixes. Thanks for posting!
Rosy on December 27, 2013:
Thanks for the recipe. I just tried it and the muffins came out great and they are very tasty. I baked them for my three year old to enjoy but already I have tasted so much its almost done. I am definitely going to make more on a regular basis.
Frankly My Dear (author) from Texas on December 25, 2013:
Hi Carol. I'm so glad you enjoyed these. Generally, the culprit that causes flat pastry is old baking powder. I've had a couple batches of biscuits succumb to me keeping my baking powder for too long. And, adding cinnamon to the honey and butter sounds divine!
Carol on December 25, 2013:
I just made these, mine came out flat, but they are so delicious!! Best muffins I ever made. I added cinnamon to the honey butter. I don't know if my corn meal was an all purpose or what kind of flour I was using, it may have been a wheat pastry flour. But it still turned out good. Thank you for sharing the recipe. Back to eating! :)
Frankly My Dear (author) from Texas on November 23, 2013:
Mary, I am so glad that you enjoyed this recipe, and in the cast iron skillet is even better!
Mary Alletto on November 23, 2013:
I made them in a cast iron pan. It as delicious.
Frankly My Dear (author) from Texas on August 22, 2013:
I'm not quite sure how to do that, but I'll do some research. Meantime, you can copy and paste into a word document. :-)
grymsdycke on August 22, 2013:
Include a printer friendly option.
Frankly My Dear (author) from Texas on July 31, 2013:
I'm so glad you enjoy the muffins! Thanks for the link-back. :-)
Lynn Huntley @ Turnips 2 Tangerines on July 31, 2013:
Your recipe for Cornbread Muffins is delicious! I posted this recipe on my blog Turnips 2 Tangerines with a link back here to you~ Have a wonderful day:) Lynn