This recipe was originally posted on January 2, 2013 and updated on January 14, 2021.
I’m about to get folks riled up. Like “we’re gonna revoke your Southern card” riled up. Like no “true Southerner would do that” riled up.
Y’all. Sometimes I like sugar in my cornbread. Queue the gasps. Clutch the pearls. It’s the truth. But hear me out… It depends on what’s on the menu.
If beans, greens, or other dishes that deserve sopping up with cornbread or being poured over cornbread are on the table – I want cornbread without the sugar.
But sometimes, when I just have cornbread as a complement to the meal, I like it a little sweet – like Jiffy Corn Muffin Mix sweet. And while I do love me some Jiffy, I don’t always remember to grab that little blue and white box at the grocery store. So I make them from scratch.
They’re pretty dang easy. And they’re crazy delicious!
A few things to note in this recipe:
Use plain corn meal, not cornmeal mix. Cornmeal mix or self-rising cornmeal already has the leavening and flour mixed in and since we add it in the recipe, it would be too much of each of those ingredients. I prefer yellow cornmeal for the color, but white cornmeal will work just as well. Again, just make sure it’s plain cornmeal.
Don’t overmix the batter. You want to stir it just enough to get everything moistened and get the big lumps out. A few remaining lumps will be fine.
Don’t want muffins? Cool! Just mix the batter and pour it into an 8-inch cast iron skillet or 8-inch pan and bake for roughly the same amount of time.
Sweet Cornbread Muffins
- 2/3 cup all-purpose flour
- 1/2 cup plain yellow cornmeal - not cornmeal mix (white will work, too)
- 1/4 cup sugar
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/3 cup vegetable oil
- 1 egg, beaten
- 1/2 cup milk
- Preheat oven to 400° F. Combine flour, cornmeal, sugar, baking powder, and salt in a medium size bowl. Add oil, egg, and milk. Stir just until lumps are gone.
- Pour into a greased muffin pan and bake for 15 to 20 minutes, or until golden brown on top.