Ditch the box mix! Easily craft golden, fluffy Corn Bread Muffins from scratch.
When it comes to picnics or parties with a lot of different foods, I follow a simple rule of thumb. Savory main dishes like pulled pork or BBQ chicken require a sweet side to harmonize the whole meal and create tasty variety. That’s where corn bread muffins come into play! They’re just savory enough to be included in lunch or dinner but also plenty sweet to balance out the saltier dishes. Each bite is fluffy and full of flavor, even before you slather it with butter.
My family used to always make corn bread from a boxed mix, but since discovering this handy recipe, our homemade versions are authentic, effortless, and so much more yummy. In just 25 minutes, we can bake a dozen puffed-up, golden-brown muffins that are perfect to nosh on as a side or snack. To me, every muffin is a masterpiece!
If I’m preparing for a large potluck, I’ll double or triple the batch to make sure there’s enough for everyone. Luckily, even if there are tons of leftovers, I can easily store them up for later.
Where do corn bread muffins come from?
Although these sweet and savory treats are common in the southern states, it was the Native Americans who first used cornmeal to make quick breads and cakes. The reason such recipes are so popular in the South is because that’s where many European settlers adopted those native culinary practices. Today, it’s tradition for many American families to serve corn bread muffins at Thanksgiving dinner.
How do I store leftovers?
When it comes to storing leftovers, you have two options. First, you can wrap them in aluminum foil (or place them in an airtight container) and refrigerate them for 3-5 days. Or, if you’d like to store them for much longer, transfer them to a freezer-safe container—separating each layer with parchment paper—and freeze for 2-3 months. Thaw them in the fridge overnight before serving the next day, either at room temperature or warmed in a 350°F oven for 5-10 minutes.
Serving suggestions
Ready to fill your dining table with delicious dishes that can enliven any party? Try serving corn bread muffins with Pulled Chicken on Potato Rolls, Calico Beans, and Gluten-Free Potato Salad at your next family picnic. Or, if it’s an indoor party, keep it down-to-earth and simple by pairing corn bread muffins with Crock-Pot Hamburger Soup or Chickpea Chicken Salad. While any of these make a great lunch or dinner, you can also serve corn bread muffins at breakfast or brunch with Bacon Egg Cups and Sweet Potato Hash Browns.
Ingredients
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- 5 tablespoons granulated sugar
- 1/4 teaspoon salt
- 1 large egg
- 1 cup milk
- 1/4 cup unsalted butter melted and slightly cooled
Instructions
- Preheat your oven to 400°F. Grease a 12-cup muffin pan with nonstick spray or a light coating of butter.
- In a large bowl, whisk together the cornmeal, flour, baking powder, sugar, and salt until well combined.
- In a separate medium bowl, whisk the egg, milk, and melted butter until smooth.
- Pour the wet ingredients into the dry ingredients and stir just until combined. It is okay if the mixture is a bit lumpy; do not overmix.
- Evenly spoon the batter into the prepared muffin cups, filling each about 3/4 full.
- Bake in the preheated oven for 12 to 17 minutes or until a toothpick inserted into the center comes out clean. Allow the muffins to cool in the pan for 5 minutes before transferring to a rack. Serve warm.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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