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A quick and easy recipe for light, tender cornbread muffins. Perfectly portioned with reduced butter and sugar, they make a wonderful side for chili or soup, ready in under 30 minutes.
For 4 servings
Preheat oven and prepare muffin tin
Combine the dry ingredients
Combine the wet ingredients
Mix batter and fill muffin cups
A quick and easy recipe for tender, slightly sweet cornbread muffins. Made with less butter and sugar, they're a perfect light side for chili or soup, ready in under 30 minutes.
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A quick and easy recipe for light, tender cornbread muffins. Perfectly portioned with reduced butter and sugar, they make a wonderful side for chili or soup, ready in under 30 minutes.
This southern recipe takes 25 minutes to prepare and yields 4 servings. At 120.51 calories per serving with 3.58g of protein, it's a beginner-friendly recipe perfect for side or snack or breakfast.
Bake the muffins
Cool and serve
Replace the all-purpose flour with whole wheat flour and the sugar with 1.5 teaspoons of maple syrup for a more wholesome version.
Add 2 tablespoons of corn kernels (fresh or frozen) to the batter for a fun texture and extra sweetness.
Substitute the buttermilk with an equal amount of unsweetened almond milk mixed with half a teaspoon of lemon juice. Use melted coconut oil instead of butter.
To save time, you can mix the dry ingredients ahead of time and store them in an airtight container. When ready to bake, just add the wet ingredients.
Making individual muffins helps with portion control, making it easier to manage calorie intake as part of a balanced meal.
Cornmeal is a whole grain that provides dietary fiber, which is beneficial for digestive health and can help you feel full.
This recipe is designed to be lighter. Each small muffin contains approximately 115-125 calories, making it a great portion-controlled side dish.
Cornbread can be part of a healthy diet. Cornmeal provides fiber, and this recipe uses less butter and sugar than traditional versions. It's a source of carbohydrates for energy.
Absolutely! For a savory twist, omit the sugar and add 1 tablespoon of chopped jalapeños or 2 tablespoons of shredded cheddar cheese to the batter.
Store them in an airtight container at room temperature for up to 2 days. You can reheat them in a microwave for 10-15 seconds to freshen them up.
