Cornbread muffins are a great way to add a yummy side dish to almost every meal. I love to make soups and stews and it is almost guaranteed that I’ll make corn bread muffins as a hearty and delicious side dish. Luke is an eater and there is no way just a bowl of soup would fill him up or be considered a meal on its own, but the addition of a couple (or four) corn bread muffins to his bowl(s) of soup makes him a happy camper.
Besides the fact that this recipe is quick and easy it is very inexpensive and most likely won’t require you to buy much, if anything, extra to make it because the ingredients are pretty basic. The addition of corn to the batter breaks up the mealy texture that some corn breads have and adds a great fresh corn flavor to each muffin.
1 cup Corn meal
1 cup flour
3 tablespoons sugar
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1/2 cup frozen or canned corn
1 cup milk
1/4 cup vegetable oil
Preheat oven to 425 degrees Fahrenheit. Grease a 12 cup muffin tin.
Mix corn meal, flour, sugar, baking powder, baking soda and salt in medium sized bowl. Add corn, milk, vegetable oil and egg to corn meal mixture and mix thoroughly.
Divide batter evenly between muffin all twelve muffin cups. Bake for about 15 minutes or until muffins are lightly golden on top.
Serve warm. Best served with a little butter and a drizzle of honey.
Looking for a main dish to go with cornbread muffins?