This cornbread muffins recipe is perfect for dinner. Jut serve these muffins along with your favorite stew and watch as everyone will enjoy the amazing bread with your main dish. You can still serve this for breakfast though as it tastes really good with coffee. I usually have a couple for breakfast whenever I felt like making them in the morning.
Our friend over at Heart N Soul Recipes has this to say about this recipe:
“Beautiful golden brown buttery cornbread muffins! You can eat them alone with a dab of butter or use them to sop your soup, chili or stew. Whatever you use them for you can’t go wrong with this recipe!”
I am pretty sure this is true—you can’t go wrong with this cornbread muffins recipe. My family loves to eat these muffins with stew or soup, but we also love eating this alone. We just smear a bit of butter on top for that extra rich taste and then we’re good to go! They are best to eat while hot.
Ingredients
¼ cup Aunt Jemima Corn Meal
¼ cup Cream of Wheat/Farina
1 ½ cup Gold Medal AP Flour
2/3 cup Domino Sugar
1 tbs Clabber Girl Baking Powder
½ tsp Morton Salt
1/3 cup Wesson oil
¼ cup Land O Lakes unsalted butter, melted
2 Eggland’s Eggs, beaten
1 ¼ cup Borden milk
Instructions
Preheat Oven to 400 degrees.
Spray muffin pan or pie pan with non-stick spray.
In medium bowl mix whisk all your dry ingredients.
Melt your butter, set aside.
Add all of your wet ingredients to your dry ingredients adding your melted butter last.
Bake in oven about 25 minutes or until top is golden brown.
Cool 5 minutes and serve warm with butter.
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Quick Tip: Serve with your favorite stew, soup, or meat recipe. It tastes good with anything.
Thanks again to Heart N Soul Recipes for this amazing recipe.
