Better Than the Box Homemade Jiffy Cornbread Muffins

Ingredients

• 1 cup yellow cornmeal (Fine cornmeal is recommended; white cornmeal may also be used.)
• 1 cup all-purpose flour (May be replaced with 1:1 gluten-free baking flour, though the texture may change.)
• 0.5 cup granulated sugar
• 1 tsp baking powder (Check that the leavening is not expired.)
• 1 tsp baking soda (Check that the leavening is not expired.)
• 1 tsp salt
• 1.25 cup buttermilk (Room temperature. As a substitute, add 1 tbsp lemon juice or vinegar to 1 cup milk and let it stand for about 5 minutes; thinned plain yogurt or sour cream may also be used.)
• 1 large egg (Room temperature.)
• 0.333333 cup vegetable oil (A neutral oil such as canola may be used instead.)

Steps

1. 1

   Preheat the oven to 400°F (the source specifies 400 degrees). Line a muffin pan with muffin liners.

2. 2

   In a large bowl, whisk together the yellow cornmeal, all-purpose flour, granulated sugar, baking powder, baking soda, and salt until combined.

3. 3

   In a separate medium bowl, whisk together the room-temperature buttermilk, egg, and vegetable oil until combined and smooth.

4. 4

   Pour the wet mixture into the dry ingredients. Mix only until the batter just comes together and is well combined; do not overmix, since the finished cornbread should retain some texture rather than become tough.

5. 5

   Add the batter to the muffin liners, filling each about two-thirds to three-quarters full so the muffins have room to rise.

6. 6

   Bake for 14–20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

7. 7

   Allow the muffins to cool, then serve and enjoy.

Notes

Leftovers can be stored at room temperature in an airtight container or wrapped in aluminum foil for 1–2 days. The source also notes that the cornbread may be baked in a bacon-greased cast-iron skillet instead of a muffin pan, but it does not provide skillet-specific baking instructions.

Nutrition per serving

• side dish
• bread
• muffins
• American
• baked
• vegetarian