Sweet and Easy Cornbread Muffins

Sweet and Easy Corn Bread Muffins

I love cornbread, but I seem to be the only one in my family that eats them as leftovers. I finally was smarter than usual and started making corn bread muffins so that I had an easy way to freeze the leftovers. They are perfect to pull one or two out of the freezer and defrost them just for me.

Sweet and Easy Cornbread Muffins
Recipe Type: Quick Bread
Author: Monica
Prep time:
Cook time:
Total time:
Serves: 12
  • 1 Cup Flour
  • 3/4 Cup Cornmeal
  • 2 to 3 Tablespoons Sugar
  • 2 1/2 teaspoons Baking Powder
  • 3/4 teaspoon Salk
  • Cooking Spray or Paper Liners
  • 2 Eggs
  • 1 Cup Milk
  • 1/4 Cup Cooking Oil
  1. Preheat oven to 400°F.
  2. Stir together flour, cornmeal, sugar, baking powder and salt.
  3. In a separate bowl stir together eggs, milk and oil. Add liquids to flour mixture and stir until moistened.
  4. Spray muffin tins very generously with cooking spray if not using paper liners. Fill the muffin trays about 3/4 full with cornbread batter.
  5. Bake for 10-15 minutes until they are slightly darker color or until a toothpick comes out clean.

My cookbook has the note to double this recipe- a great idea when you have room in the freezer. These go well with a little bit of butter and honey, or crumbled up in some chili!

Cornbread Muffin