Cornbread Muffins

I posted my favorite recipe for cornbread muffins on my blog a long time ago, but thought it deserve it's own post.  (It's sharing a post with my one of my favorite dinners, white chili.  I've switched up this cornbread recipe a bit by using wheat flour and buttermilk.  These are perfect to serve with your Halloween chili.

Cornbread Muffins
recipe from my friend Kendy, but modified a bit by me

1 c. cornmeal
1 c. flour (I use half wheat, half white)
1/2 c. sugar (or you can use 1/3 c.)
1 T. baking powder
1 tsp. salt
1/4 c. oil (I use 2 T. applesauce and 2 T. oil)
1 egg
1 c. milk (or buttermilk)

Mix and pour into either greased muffin tins or small cake pan. Bake at 350 for 20 minutes (for muffins) or 30 minutes (for cornbread in a pan).


  1. Jenny - I feel so honored! I love these muffins, too. I also do half white flour, half wheat, and use half applesauce and half oil. Sometimes I add just a little bit of molasses, too. This was my grandma's recipe. Miss you guys!


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