Cornbread muffins i –Yo, fam! Let’s talk about a classic dish that hits just right – cornbread muffins. These little gems are perfect for any gathering, be it a Sunday dinner or a backyard cookout. Trust me, once you whip these up, they’ll be the star of the show. So, let’s get into making some truly scrumptious cornbread muffins!
Cornbread Muffins
These cornbread muffins are soft, fluffy, and so easy to make! They’re the perfect side for any meal, or you can munch on them all by themselves. Just look at how beautiful they turn out!
Ingredients
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup milk
- 1/3 cup vegetable oil
- 1 large egg
Instructions
- Preheat your oven to 400°F (200°C). Get those muffin tins ready by greasing them or lining them with muffin liners.
- In a large mixing bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt. Make sure everything is well combined for that perfect texture.
- In another bowl, mix the milk, vegetable oil, and egg until it’s all blended together smoothly. You want those liquids to come together nicely?
- Pour the wet ingredients into the dry ingredients. Stir until just combined; it’s fine if there are a few lumps. Don’t overdo it – we want these to be tender and fluffy!
- Using a ladle or spoon, fill the muffin tins about two-thirds full with the batter. Make sure they’re all about the same level so they cook evenly.
- Bake them in your preheated oven for about 15-20 minutes, or until they’re golden brown on top and a toothpick inserted into the center comes out clean.
- Once they’re done, let them cool for a few minutes in the pan before transferring them to a wire rack to cool completely.
And there you have it! Fluffy, tasty cornbread muffins that everyone is gonna love. Serve them warm with a bit of butter or just enjoy them as they are. You might even want to save a few for breakfast the next day – trust me, they’re just as good after a night in the fridge!