NEED MORE INFO? Scan the QR code to go to the online recipe.
Recipe compliments of www.ITISAKEEPER.com
Mini Cornbread Muffins
Mini cornbread muffins are the perfect bite-sized side. Sweet, fluffy, and super easy to make, they come together in minutes with pantry staples like cornmeal, buttermilk, and a touch of sugar.
Ingredients
- 1 ¼ cups Cornmeal
- 1 cup All-purpose flour
- ½ cup White granulated sugar
- 1 Tablespoon Baking powder
- 1 teaspoon Salt
- ¼ cup Butter, melted
- 1 cup Buttermilk
- 1 Egg
Instructions
- Preheat oven to 350℉. Line 2 muffin trays with muffin cups and set aside.
- In a large bowl, whisk together the cornmeal, all-purpose flour and white sugar.
- Sift the baking powder into the bowl to ensure there are no lumps of baking powder in the batter. Whisk to incorporate, adding in the salt.
- Make a well in the center of the bowl and place the melted butter, buttermilk and egg directly into the well.
- Whisk the batter together, starting from the middle, whisking the wet ingredients into a mixture before slowly widening your whisk strokes to include the dry ingredients.
- Once all ingredients are incorporated, portion out the batter into the muffin cups.
- Bake the muffins for 20-23 minutes if regular sized, or 14-16 minutes if mini sized.
- Makes 30 mini muffins or 18 regular sized muffins.
Christina's Notes
- Don’t Overbake: These little muffins cook fast. Start checking at 14 minutes.
- Buttermilk Is Key: It makes the muffins tender and flavorful.
- Pre-Scoop Batter: A cookie scoop helps keep portions even and quick to fill.