Loading...
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.
For 4 servings
Preheat oven and prepare muffin tin
Combine the dry ingredients
Combine the wet ingredients
Make the batter and fill the tin
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.
Tender, juicy beef brisket, slow-cooked in the oven until it's fall-apart perfect. A smoky, savory dry rub and a rich braising liquid create an unforgettable Southern classic that's perfect for feeding a crowd.
Fall-apart tender pork shoulder, slow-cooked for hours in a tangy, smoky spice blend. Shredded and tossed in your favorite BBQ sauce, this is the ultimate filling for sandwiches, tacos, or just piling high on a plate. This recipe leans towards a Memphis-style BBQ, known for its flavorful dry rub and tangy sauce.
Crispy, golden-brown oysters with a savory, seasoned cornmeal crust. This classic Southern delicacy is juicy on the inside, crunchy on the outside, and perfect with a squeeze of fresh lemon and a side of tangy tartar sauce.
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.
This southern recipe takes 25 minutes to prepare and yields 4 servings. At 133.82 calories per serving with 3.84g of protein, it's a beginner-friendly recipe perfect for side or snack or breakfast.
Bake the muffins
Cool and serve
For a spicy kick, fold 1 tablespoon of finely diced jalapeño into the batter.
Make it cheesy by folding in 1/4 cup of shredded mild cheddar cheese into the batter before baking.
Replace the all-purpose flour with whole wheat flour for extra fiber. You can also replace the sugar with maple syrup.
Use a neutral oil like canola instead of butter, and substitute the buttermilk with an equal amount of unsweetened almond milk mixed with half a teaspoon of lemon juice.
Cornmeal and flour are excellent sources of carbohydrates, which provide your body with essential energy.
This small-batch recipe is designed for portion control, helping you enjoy a classic comfort food in a mindful way.
This version is lighter than traditional recipes, with reduced sugar and butter. They provide carbohydrates for energy and can be part of a balanced meal, especially when paired with protein like chili or a hearty soup.
Each muffin made from this recipe contains approximately 125 calories, making it a light and portion-controlled side dish.
Yes, you can use white cornmeal if you prefer. It will result in a slightly different flavor and a lighter color, but will be equally delicious.
Dryness is usually caused by overmixing the batter or overbaking. Mix just until the ingredients are combined and bake only until a toothpick comes out clean.
