Sweet Cornbread Muffins

Cornbread and chili are a great pairing, but we also eat this with dinner in muffin form. We have started a tradition of making cornbread muffins when we have holiday meals. These muffins go well with ham or turkey and you won’t find left overs. Because these are sweet cornbread muffins, they offer a slightly sweet taste not found in regular cornbread.

What Ingredients Are Needed for Sweet Cornbread Muffins?

flour
cornmeal
white granulated sugar
salt
egg
melted butter
baking powder
milk

Can I Make This Into Bread?

You certainly can. Baking time may be longer as a loaf is bigger than a muffin. Use a toothpick to confirm done.

What Can I Make With Leftover Cornbread?

Cornbread stuffing would be amazing! Also use as a topping for a casserole or in soup.

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Best Sweet Corn Bread Muffins

Cornbread muffins are soft, fluffy, and just the right mix of sweet and savory, making them perfect for any meal. They’re easy to whip up and great with chili, soup, or a little butter and honey on top.

Course: Side Dish

Cuisine: American

Author: Regina Sober

Equipment

Ingredients

1 cup flour
1 cup cornmeal
2/3 cup sugar
1 teaspoon salt
3 teaspoons baking powder
1 egg
1/2 cup melted butter
1 cup half & half

Instructions

Preheat your oven to 350℉.
In a bowl, mix the flour, cornmeal, sugar, salt and baking powder.
Once the dry ingredients are mixed, add the melted butter and mix again.
Add the egg and milk and blend together.
Spray the muffin tin with non-stick spray.
Pour the mix into the muffin tin, filling each muffin about 3/4 full.
Bake for 25-30 minutes, or until the toothpick comes out clean and the top is golden brown.
Serve with a pat of butter on each muffin and enjoy with your ham or turkey dinner too.