Perfect Cornbread Muffins

Last week I shared this recipe for Momma’s Taco Soup. What I forgot to mention was, even though that soup is delicious, it is even better when served with my Perfect Cornbread Muffins!

These cornbread muffins are not exactly like the ones that come out of a Jiffy cornbread mix box.

They are better!

A hundred times better.

Unlike many cornbread recipes, this bread stays incredibly moist.

It may be an educated guess, but I attribute this to the many sticks of melted butter.

Butter makes everything better!

And these cornbread muffins are no exception.

These cornbread muffins are great served with melted butter and a light (or not so light) drizzle of syrup.

Or as a great side dish with these Slow Cooker BBQ Ribs

or your family’s favorite soup.

5 from 1 vote

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Perfect Cornbread Muffins

Prep Time 5 minutes

Cook Time 15 minutes

Total Time 20 minutes

Author My Farmhouse Table

Ingredients

• 2 1/2 cups Bisquick
• 1 cup White Sugar
• 2/3 cup Yellow Cornmeal
• 1/4 tsp Baking Powder
• 1 1/4 cups Butter, melted
• 1 1/4 cups Milk
• 2 Eggs, slightly beaten

Instructions

1. In a bowl, combine the dry ingredients: Bisquick, sugar, cornmeal, and baking powder.

2. In a separate bowl stir together the melted butter, milk, and eggs. 

3. Pour the wet mixture into the dry ingredients and stir until the batter just comes together.

4. Spoon into greased muffin tins and bake at 350 degrees F for 15-20 minutes until golden brown and a toothpick inserted into the center of a muffin comes out clean. Serve warm.

5. Notes: This recipe can be used to make mini muffins (bake 12-15 minutes) or in a 9-inch square baking dish (bake 30-35 minutes).