Rather than making the more classic cornbread loaf, I spent Sunday morning making these Homemade Cornbread Muffins. (You can bake it in whichever form of pan you desire; just be sure to alter the cooking time). This makes sharing the meal all the more easier and who doesn’t love sharing food?

When I saw that cornbread was on sale this week, I thought, “Why not just try making it myself?”. And, that’s what I did. I had no idea if I was going to like it or not, but I’m glad that I made it after seeing it on Bless This Mess. As soon as I had my first bite, I knew that I was hooked. Paired with a bit of raspberry jam and a cup of tea, I now have my new favorite comfort food. Luckily, these can be made in less than 25 minutes so I’ll be able to make them on a whim.

Homemade Cornbread Muffins

Ingredients

1 cup All-Purpose Flour or sub 1:1 with Gluten-Free Baking Flour
1 cup Yellow Cornmeal (White works fine, but it just doesn’t look the same; you want it to be a golden yellow. Also, don’t try to sub any of the cornmeals used for making tamales – they are a different grind and the texture doesn’t come out the same.)
⅔ cup Granulated Sugar
1 tsp Salt
3 ½ tsps Baking Powder
⅓ cup Neutral Oil or Melted Butter
1 Large Egg
1 cup Milk

Instructions

Grease your desired pan well. For this recipe, I used a muffin pan but if you want other formats, you can use a 9-inch round cake pan, a 9-inch cast iron skillet, a square baking dish, or a 9×13-inch baking pan if you double the recipe. Set aside.
Preheat the oven to 400 degrees.
In a medium mixing bowl, add the flour, cornmeal, sugar, salt, and baking powder. Whisk well to combine.
Make a well in the center of the dry ingredients and add the oil or butter, milk, and egg. Stir just until the mixture comes together; there should only be a few lumps remaining.
Pour the batter into the prepared pan and bake for about 15 minutes until the top is a deep golden brown and a toothpick inserted into the center comes out clean. If you are making this in a cake pan, square baking dish, or doubling the batch, bake for 35-40 minutes.
These taste amazing when they’re hot and right out of the oven. However, leftovers can be reheated for breakfast and topped with jam, honey, or butter.

Storing:

Cornbread should be fully cooled before storing it. Wrap the loaf in aluminum foil or plastic wrap two times, and then place it in a zip-tight plastic bag, eliminating all the air as you seal it. Cornbread will last up to three days stored at room temperature.

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