Easy Homemade Cornbread Muffins
Servings: 13 Servings
Ingredients
- 1 ½ cups all-purpose flour
- 1 cup cornmeal
- 1 ½ tablespoons baking powder
- 1 teaspoon salt
- 2 large eggs
- ⅔ cup milk
- ⅔ cup buttermilk
- 1 cup unsalted butter melted and cooled slightly
Instructions
- Preheat the oven to 350°F, and grease or line a muffin pan with paper liners.
- In a large bowl, whisk together the cornmeal, flour, baking powder, and salt. Set aside.1 ½ cups all-purpose flour, 1 cup cornmeal, 1 ½ tablespoons baking powder, 1 teaspoon salt
- In a separate, medium bowl, combine the eggs, milk, buttermilk, and melted butter. Add the wet ingredients to the dry ingredients, and stir to combine.2 large eggs, ⅔ cup milk, ⅔ cup buttermilk, 1 cup unsalted butter
- Scoop the batter into the muffin pan filling each cavity about ¾ of the way full.
- Bake for 15 minutes or until a toothpick inserted in the center of a muffin comes out clean. Remove from the oven, and transfer to a cooling rack and serve when ready.
Notes
The calories listed are an approximation based on the ingredients and a serving size of 1 cornbread muffin. Actual calories will vary. Additionally, you may get more or less than 13 muffins based on how large or small you make them.
Tips:
If you're worried about the butter scrambling your eggs, simply add the butter, milk, and buttermilk to the bowl before adding the eggs. The cold liquids will keep the eggs from scrambling due to the warm butter.
Nutrition Facts
Easy Homemade Cornbread Muffins
Serving Size
1 muffin
Amount per Serving
Calories
251
% Daily Value*
Fat
16
g
25
%
Saturated Fat
10
g
50
%
Trans Fat
1
g
Polyunsaturated Fat
1
g
Monounsaturated Fat
4
g
Cholesterol
66
mg
22
%
Sodium
320
mg
13
%
Potassium
244
mg
7
%
Carbohydrates
22
g
7
%
Fiber
2
g
8
%
Sugar
1
g
1
%
Protein
5
g
10
%
Vitamin A
513
IU
10
%
Calcium
101
mg
10
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
