Mini Cornbread Muffins

Mini Cornbread Muffins are small bites of cornbread

that are baked in a mini muffin tin. 

Excellent slathered with butter and dipped in honey.

Drop a few in a big bowl of Crock Pot Pinto Beans, your favorite salad or soup… and enjoy every bite.

HOW TO MAKE MINI CORNBREAD MUFFINS

This recipe is a variation of my super popular Homemade Self-Rising Cornbread.

After making the cornbread batter, set aside and prepare the muffin tin.

Grease a 12-cup or 20-cup mini muffin tin with no-stick cooking spray.

DISCLOSURE (NOT SPONSORED):   I have not been paid to endorse pictured products.  

Delighted to share the ingredients I purchased and used to make this delicious recipe. 

All comments are my own.

 

GREASE MUFFIN TIN WITH VEGETABLE OIL

This is the old-fashioned method.  Fill a measuring cup with 1/4 cup of vegetable oil. 

Dip a folded napkin into the oil.  Wipe bottom and sides of each cup in the muffin tin with the “oiled napkin.”  

Use a teaspoon to spoon the cornbread batter into each cup in the mini muffin tin.  

Bake 20 to 25 minutes in a preheated 375 degree oven until golden brown.  

ENJOY!

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Mini Cornbread Muffins

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Mini Cornbread Muffins are small bites of cornbread baked in a mini muffin tin. Excellent slathered with butter and dipped in honey. Drop a few in a big bowl of Crock Pot Pinto Beans, your favorite salad or soup and enjoy every bite. Recipe and photography by Beverly Davis for CornbreadMillionaire.com

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 25 minutes mins

Total Time 45 minutes mins

Servings: 20 mini muffins

Course: Side Dish

Cuisine: southern

Calories: 19

Ingredients Method Nutrition Notes

Ingredients

  

1x2x3x?

• 1 cup self-rising cornmeal mix white or yellow
• 1/2 cup self-rising flour sifted, spooned and leveled
• 2 tablespoons sugar (optional)
• 1 large egg, beaten
• 1 cup buttermilk I use cultured whole buttermilk
• No-Stick Spray to grease muffin tin Or use 1/4 cup vegetable oil.

Method

 

1. Preheat oven to 400 degrees.
2. In a medium sized bowl, combine cornmeal mix, flour, sugar (if using), one large eggs (beaten), and buttermilk. Stir together until smooth and pourable. Small lumps okay. Set aside.
3. Grease a 12-cup or 20-cup "mini" muffin tin with No-Stick Spray (or grease with vegetable oil.
4. Stir batter until smooth.
5. Reduce oven to 375. Bake 20 to 25 minutes OR until knife inserted in center comes out clean and cornbread is golden brown. Watch carefully to prevent burning. Serve hot.
6. Fill each cup in the mini muffin tin with about 1-1/2 teaspoons of cornbread batter.
7. Reduce oven to 375. Bake 20 to 25 minutes OR until knife inserted in center comes out clean and Mini Cornbread Muffins are golden brown.
8. Oven temperatures do vary. Watch the muffins carefully to prevent burning.
9. Serve hot. Delicious slathered with butter, plus honey or maple syrup.
10. STORAGE TIP Place cooled muffins in a bag with a zipper. Seal tight before placing in the refrigerator. Keeps well in fridge for up to 4 days.

Nutrition

Serving: 1muffinCalories: 19kcalCarbohydrates: 3gProtein: 1gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 1mgSodium: 13mgPotassium: 19mgFiber: 1gSugar: 1gVitamin A: 20IUCalcium: 14mgIron: 1mg

Notes

HOW TO REFRIGERATE

Store cooled cornbread in a container with a tight lid or in a large, zippered bag.  Keep in fridge (not freezer) for up to 4 days.   

After refrigeration, cornbread will feel slightly hard and dry, but will perk up when reheated.

 

HOW TO REHEAT

Arrange one layer of cornbread muffins in one layer.  Do not stack.

Fold foil over cornbread.  Warm in preheated 350 oven for 10 to 12 minutes.  Cornbread will be soft. 

To form a crispy texture, open foil containing warm muffins. 

Return to HOT oven for 2-3 minutes to lightly toast.  Watch closely to prevent burning.

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