Cornbread is so simple and quick to make from scratch, there is no reason to use a mix! This recipe has been my cornbread “go to” for years. I have served it to many crowds, all of which have raved about its flavor. The muffins have a hint of sweetness that goes well with chili or other soups and stews. These muffins also freeze really well, so make a double batch and put the second half in the freezer for one of those nights when you just don’t have enough time.
I like to use coconut oil in this recipe but it does leave a slightly coconut flavor. If you would prefer to use a flavorless oil, canola works well here too. My husband loves these muffins topped with extra butter and syrup (even if we are having them with chili!) but to each his own I guess. Whatever way you like your cornbread, give these a try, you can’t go wrong!
Cornbread or Muffins
Adapted from Albers
- 1 1/2 cups flour
- 1/2 cup sugar
- 3/4 cup cornmeal
- 1 Tbs. baking powder
- 1 tsp. salt
- 1 1/4 cup milk
- 2 large eggs
- 1/3 cup coconut or canola oil
- 3 Tbs. butter, melted
Preheat the oven to 350 degrees. Grease or paper line 16 muffin cups or an 8×8 inch pan.
In a large bowl stir together the flour, sugar, cornmeal, baking powder, and salt. Set aside.
In a small bowl whisk together the milk, eggs, liquid coconut oil, and melted butter.
Pour the liquid ingredients into the dry ingredients and stir until just blended. Fill the muffin tins about 2/3 full with batter or pour the batter into the prepared pan. Bake for 17-19 minutes for muffins or 25-30 minutes for bread or until a toothpick is inserted in a muffin and it comes out with only a crumb. Cool muffins on a wire rack for about 5 minutes before removing from the pan. Serve warm with chili!