Cornbread muffins
Yield:
6 muffins
Prep Time:
5 minutes
Total Time:
5 minutes
A great side dish for any hearty dinner.
Ingredients
Wet ingredients
- 1/3 cup milk
- 1 egg
- 1 1/2 Tbsp. sugar
- 2 Tbsp. oil
Dry ingredients
- 1/2 cup cornmeal
- 2/3 cup all-purpose flour
- 2 1/2 tsp. baking powder
- 1/4 tsp. salt
Instructions
- Stir cornmeal and milk together. Allow to sit for at least 10 minutes (30 minutes up to a couple hours is best).
- Stir in remaining wet ingredients until fully incorporated.
- Stir dry ingredients together in a separate bowl. Add to wet ingredients. Mix until fully combined.
- Separate batter into 6 muffin tins. Bake at 400°F for 15 minutes or until tops are firm and starting to turn golden.
- Let muffins sit in pan for 5 minutes, then move to wire rack to cool.
Cornbread (gf/vegan)
Yield:
6 muffins
Prep Time:
5 minutes
Cook Time:
17 minutes
Total Time:
22 minutes
A great vegan and gluten-free version of a classic side dish.
Ingredients
Wet ingredients
- 1/2 cup milk
- 1 tsp. apple cider vinegar
- 1 1/2 Tbsp. oil
- 1 1/2 Tbsp. yogurt (or 1 Tbsp. oil)
Dry ingredients
- 1/2 cup cornmeal
- 1/2 cup gf flour
- 1 1/2 Tbsp. sugar
- 2 tsp. baking powder
- 1/4 tsp. salt
Instructions
- Mix wet and dry ingredients together in separate bowls.
- Whisk wet ingredients into dry until fully combined. Pour batter into 6 muffin tins.
- Bake at 350°F for 18 minutes.
Leave a Reply