Prep 5 mins
Cook 15 mins
These classic cornbread muffins are oh-so easy to make! And best of all, you will probably already have almost all of the ingredients on hand! Just pick up some cornmeal in the bulk section of your supermarket, and walaahh... Cornbread muffins!
- 1 cup all-purpose flour
- 1 cup cornmeal
- 1 teaspoon salt
- 4 teaspoons baking powder
- 1⁄3 cup white sugar
- 1 egg
- 1 1⁄4 cups milk
- 50 g vegetable shortening
- Combine ingredients in a large bowl, then mix using a hand beater (no longer than 1 minute) Pour into 12 large muffin cups.
- Bake for 15-20 minutes at 350 degrees F.
I made these with the mini muffin pans. But 2 words of advice the 50g of veg. shortening confused me so I used 50Ml. and it turned out great also, Don't forget to grease the muffin tins. But otherwise I love the recipe and I don't usually like corn bread but this was great and 2 1/2 year old loves them. Hopes this helps you all out.
Made these last night to go with my Mexican Ham and Bean Soup and they were quick, easy, delicious, and, best of all, I had all the ingredients in my pantry! I used 1/3 c. melted butter flavor Crisco in them and used paper muffin cups sprayed with Pam. Thanks, Krittylea21 for a keeper recipe!
I used this recipe pretty much exactly except for substituting the white sugar for 3/4 cup of brown sugar which gives them a great taste and cuts back on the aftertaste. With a crockpot of chili, they didn't stand a chance of making it into the next day....Very tasty and nice texture!