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Cornbread Muffins

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Over the years, I’ve struggled to find a good cornbread muffin recipe.  They are usually too bland and too dry.  I always say I am going to add more salt or sugar to boost the flavor, but I have never gone back to a recipe.   To be honest, my favorite cornbread is from the Trader Joe’s box!  For some reason, I have never been able to duplicate the sweet-savory flavor balance, and trust me, I am NOT big on food from a box!

So, I tried Ina Garten’s cornbread muffin recipe from the food network because I was staying at my mother-in-law’s house and needed to quickly whip up some muffins for our New Year’s Day Black-Eyed Peas.  Knowing Ina, it was sure to be rich and flavorful, right?  Ya, 2 sticks of butter!  I also added about a cup of shredded cheddar cheese to the mix, because… why not?

They turned out nice and fluffy, with good flavor.  Serve with honey butter (mix 1 stick of butter with 2 Tbs honey) for an added treat.

Cornbread Muffins
Prep time: 
Cook time: 
Total time: 
Ina says her recipe makes 12 muffins, but mine made 22. Maybe she was using the jumbo muffin pans? I prefer cornbread muffins without paper liners, so I buttered the pan.
  • 3 cups of flour
  • 1 cup of sugar
  • 1 cup of cornmeal
  • 2 Tbs of baking powder (yes, really!)
  • 1½ tsp salt
  • 1½ cup milk
  • 2 sticks of butter melted and cooled
  • 2 large eggs.
  • 1 cup of shredded cheddar cheese
  1. Preheat oven to 350F
  2. In a large bowl combine all dry ingredients.
  3. In another bowl, combine all wet ingredients.
  4. Pour wet mixture into the bowl with the dry ingredients, add cheese, and stir until just combined.
  5. Spoon into muffin tins ⅔ full.
  6. Bake 20 minutes, or until lightly golden and the toothpicks comes out clean.
  7. Let cool slightly before removing from the pan.


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