Name: Cornbread Muffins
Ingredients: 1 1/2 Cups flour; 1 Cup corn meal (yellow corn meal); 1/2 Cup sugar; 1 Tbsp baking powder; 1 tsp salt (optional); 1 Cup milk; 1/2 Cup butter (1 stick) (room temperature); 2 large eggs (room temperature); 1/2 Cup vegetable or canola oil

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Get ready to make one of your families favorite muffins. This recipe always gets a thumbs up.

Cornbread goes with unlimited meals. Make ahead of time for meal prep. They keep wonderfully in a container in the refrigerator.

Cornbread Muffins

Jill Christine Lodato

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Ingredients

1 1/2 Cups flour
1 Cup corn meal yellow corn meal
1/2 Cup sugar
1 Tbsp baking powder
1 tsp salt optional
1 Cup milk
1/2 Cup butter (1 stick) room temperature
2 large eggs room temperature
1/2 Cup vegetable or canola oil

Instructions

In a bowl, add flour, corn meal, sugar, baking powder, and salt. Mix well.
Make a well in the middle of flour mixture.
Add milk, butter, and eggs, and oil. Mix all together until well mixed.
Scoop into cupcake liners.
Bake in pre-heated oven 350 F for 22 minutes. Check for doneness.
Serve with honey.