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I’ve just recently discovered how easy it is to make cornbread from scratch. Mix a few simple ingredients together, and you’ve got a delicious side dish in under an hour. Plus, it’s a great way to stretch out your flour. This recipe has a bit more sugar than most. The result is a tender, moist cornbread that pairs just as well with a bowl of chili as it does a slather of jam.
Heavily adapted from Albers Sweet Cornbread recipe. Makes 12 muffins.
- 1 cup all-purpose flour
- 1 cup cornmeal (we used white, but yellow works too)
- 1/2 cup sugar
- 1 Tbsp. baking powder
- 1 tsp. salt
- 1 cup milk
- 2 large eggs, lightly beaten
- 1/3 cup vegetable oil
- 3 Tbsp. butter or margarine, melted and slightly cooled
Preheat oven to 350 degrees. If making muffins, line the muffin tin with paper liners or grease with nonstick cooking spray or butter.
In a medium bowl, combine the flour, cornmeal, sugar, baking powder, and salt. Mix well.
In a small bowl, combine the milk, beaten eggs, vegetable oil, and melted butter or margarine (make sure the melted butter has cooled slightly so that it doesn’t scramble the eggs). Mix well.
Add milk/egg/oil mixture to flour/cornmeal mixture. Stir until just combined. Try not to over-mix, because that can make the cornbread tough.
Spoon batter equally into muffin tins, filling each one about 2/3 full. Alternatively, pour the batter into a large measuring cup and pout into cupcake tin. Bake for 18 – 20 minutes, until a toothpick inserted comes out clean. If using white cornmeal, the muffins may still look quite pale. So let the toothpick test be your guide! Allow the muffins sit in the pan a few minutes before removing. Serve warm.
Note: if you want to make this recipe as cornbread instead of muffins, grease an 8×8 inch baking pan and pour in batter. Bake for 35 minutes, or until a toothpick inserted comes out clean.