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

Sausage Link Crockpot Chili

Sausage Link Chili and Cornbread
I went to go make my version of my mom’s favorite chili (everyone who tries it immediately claims it as their new favorite chili) and as I pulled everything out to make it I realized I didn’t really have all the ingredients that I thought I did.

Go check out >Mom’s Favorite Chili here, then come back and see my changes!

I start off by cooking my tomato sauce. I buy tomatoes in bulk sometimes and freeze them so I first have to defrost them and the zucchini I add to them and puree them. I then let them cook on high in the crock pot for an hour, or for 15-20 minutes on the stove.

Next I add all of the ingredients my mom does, except this time I used sliced sausage hot links instead of ground beef. I also add a little extra chili powder.