Recipe- Light And Sweet Cornbread Muffins

These cornbread muffins whip up in a snap and they’re so moist! Put the box mix away- this easy recipe bakes up light and just a little sweet.

Ingredients

1 1/2 cups all-purpose flour
2/3 cup granulated sugar
1/2 cup cornmeal
1 tablespoon baking powder
1/2 teaspoon kosher salt
4 tablespoons unsalted butter, melted
1 cup milk (whatever kind you keep on hand)
1/4 cup oil (any kind of neutral-flavored oil)
2 eggs (large)

Method

- Preheat the oven to 425 degrees F, and lightly grease or line a muffin pan with papers.

- Place the flour, sugar, cornmeal, baking powder, and salt in a large bowl and whisk to combine.

- Melt the butter in a large liquid measuring cup, add the milk, oil, and eggs, and whisk to combine.

- Pour the liquid ingredients into the dry, and stir together until just barely combined.

- Divide the batter equally between all 12 wells of the pan.

- Bake the muffins for 5 minutes at 425 degrees F, then turn the oven temperature down to 350 degrees F and continue to bake until a toothpick inserted in the thickest part of a muffin comes out clean or with a few moist crumbs (approx. 10 to 15 minutes).