Each year when New Year’s rolls around, it’s nearly impossible to visit Facebook without seeing posts about resolutions, new beginnings, and putting the previous year in the books. Several posts I saw complained about how terrible 2012 was and that folks were ready for a fresh start. Now, I’m not one to make resolutions, but I’m also not going to go as far as being critical of those who do, but why should we have to wait until the calendar changes to give ourselves a fresh start? Obviously, there were some terrible tragedies that occurred in 2012, but don’t we have some of those every year? Should 2012 only be defined by the bad things that happened? It’s kind of like throwing the baby out with the bath water if you ask me. Even on the minute level of looking at one day, do you call the whole day terrible because one guy cut you off in traffic that morning? It’s never too late to start the day over. The same goes here. Think about it…
If you like Jiffy Corn Muffin, then chances are you’ll love these. They’re sweet, tasty, and easy to get on the table quickly, which is probably the best part. Y’all enjoy!
Sweet Cornbread Muffins
Ingredients
- 2/3 cup all-purpose flour
- 1/2 cup yellow cornmeal
- 1/4 cup sugar
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/3 cup vegetable oil
- 1 egg
- 1/2 cup milk
Instructions
- Preheat oven to 400° F. Combine flour, cornmeal, sugar, baking powder, and salt in a medium size bowl. Add oil, egg, and milk. Stir until lumps are gone.
- Pour into a greased muffin pan and bake for 15 to 20 minutes, or until golden brown on top.
marlene muzii says
I am sure the sweet cornbread muffins are great. How about real Southern cornbread muffins without the sugar.
karina vee says
Good recipe! Really easy. I didn’t have vegetable oil, but I really wanted to try these. I only had coconut oil and butter, so I made 2 batches. One with coconut oil & one with butter. Both turned out tasty!
I WILL be making these again 🙂
Stacey says
That’s great to hear, Karina! So glad they turned out well for you!
colleen says
had a late-night craving & made these on a whim; followed the recipe exactly & baked with convection for 12 minutes to golden, just-sweet-enough perfection. craving satisfied! and leftovers will be great with homemade split pea soup for tomorrow’s lunch. thank you!
Stacey says
Awesome, Colleen! SO glad you enjoyed them! (I’m also a big fan of anyone who would get up and make homemade cornbread muffins for a late-night snack – just so you know!) 🙂
Laurie says
I made these and they were so yummy!! I actually added frozen sweet corn Kernels (thawed first). After reading another’s post about the baking powder, I thought about it and it seemed a little much to me too. I’m not sure if the measurement was a mistake or not, but I used just a teaspoon and the muffins rose perfectlyand tasted great. So if anyone thinks a Tbsp is too much, then a tsp works fine. Thanks for the simple recipe!
Stacey says
So glad you enjoyed them!!
Mae says
Hello. Found your post on Pinterest. As of tonight, I’ve made this two nights in a row with homemade chili and tonight, a soup (it’s in the 20’s to 30’s here). It is a fast recipe and tasted great. My young children loved it! I did adapt the recipe by replacing the oil with unsweetened applesauce as I do with most every recipe . I always add a tad of oil in the baking dish before adding the mixture to get crisp edges. Thank you for posting this.
Stacey says
Wonderful! I’m so glad you’re enjoying the recipe!!
Christy says
This is my go to cornbread muffin recipe now! Thank you! No longer do I buy Jiffy! I do add a little more milk than what your recipe calls for just because it seems a little dry to me…..I probably don’t need to but …. They have come out perfect each time and get gone quick!! Thanks again!
Stacey says
Fantastic! So glad you’ve enjoyed them!!
Kealey Schafer says
I make these all the time and get rave reviews, I follow the recipe exactly with no issues. Making them tonight to go with chili, yum!!! Thanks for this recipe Stacey!
Stacey says
You are so welcome! Thanks, Kealey!
Jen says
I get confused over whether to use plain cornmeal or self rising. I’m thinking I would use just regular cornmeal for this recipe? Yes, I should know this?.
Thanks!!
Stacey says
Yes, plain cornmeal or use self rising and omit the baking powder and salt.
Sandra L Taylor says
I use self rising flour,,, I am from Tennessee NO sugar in cronbread
Cobi says
I’ve made this a few times, adjusting as I went. I doubled the recipe, but not the baking powder (used a little less than a TBSP). Added an extra tablespoon of sugar and a cap of vanilla extract. Turned out the best so far. Made mini muffins 400 degrees for 14 mins.
Stacey says
Sounds great! Thanks for sharing your tweaks!
Maria E Hastings says
Just made these muffins and they are perfect
Stacey says
So glad they turned out great for you!
Lynette says
Is cornmeal and polenta the same, just found this recipe and would like to try it, I have polenta in my pantry.
I’m an Aussie so not sure about this.
Stacey says
This might help: https://www.thekitchn.com/whats-the-difference-between-cornmeal-and-polenta-word-of-mouth-211404
Krista Quick says
Just made these for my family, they were great! I used butter, because I was out of oil, and used a little less baking powder! Thanks for the recipe!
Stacey says
So glad they turned out great and y’all enjoyed them!
Debbie says
Such a quick, easy recipe. Made these exactly as instructed and they came out great. Perfect with a hot bowl of homemade chili. I will be making these again! Thanks, Stacey!
Stacey says
Wonderful! So glad you enjoyed these, Debbie!
Gerri says
I want to know what kind of mufgin pan you got in the picture above?
Stacey says
It’s a Lodge Cast Iron muffin pan.
Penny says
Use self rising corn meal don’t add salt baking powder turned out great
Stacey says
Glad you enjoyed it!