These tender, cake-like cornbread muffins are a family favorite, reminiscent of the sweet cornbread once served at Marie Callender’s. Perfect for breakfast, brunch, or as a side with chili or barbecue, they bake up golden and moist with just the right sweetness. This recipe makes a generous batch, but the muffins freeze beautifully—so you can enjoy fresh cornbread any time. For easy portioning, use a disher or ice cream scoop to fill the muffin cups evenly.
INGREDIENTS:
3 cups all-purpose flour
1 1/3 cups sugar
1 cup yellow corn meal
2 tablespoons baking powder
1 teaspoon salt
1 1/2 cups buttermilk or regular milk
4 large eggs
1 cup vegetable oil
1 teaspoon vanilla extract
6 tablespoons butter, melted
METHOD:
Preheat oven to 350°F. Line standard muffin tins with paper liners.
In a large bowl, whisk together flour, sugar, cornmeal, baking powder, and salt.
In another bowl, whisk milk, eggs, oil, and vanilla until smooth.
Pour wet mixture into dry ingredients and beat with a hand mixer or whisk for 1 minute until just combined. Do not overmix.
Scoop batter into prepared muffin cups, filling each about two-thirds full.
Place in oven and bake for 30–35 minutes, or until tops are golden brown and a toothpick inserted in the center comes out clean.
Immediately brush warm muffins with melted butter. Let cool on a wire rack for 5–10 minutes before serving. Best served warm.
YIELD: 24 muffins
FREEZER STORAGE TIP: To freeze, let muffins cool completely. Place in a single layer on a baking sheet and freeze until firm, then transfer to a freezer-safe bag or container. Reheat frozen muffins by wrapping in foil and warming in a 325°F oven for 10–12 minutes, or microwave briefly until heated through.
