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Stuffed Cornbread Muffins
These amazing white cornbread muffins are crusty outside. Buttermilk is the key ingredient that makes them moist, flavorful, and golden brown. Mix-ins add more flavor and a little texture. Sugar is optional. Quick and easy to make. Recipe and photography by Beverly Davis for CornbreadMillionaire.com.
Course Bread
Cuisine American
Prep Time
45 minutes

Cook Time
25 minutes
Servings
muffins
Ingredients
Cornbread Batter
Mix-Ins for 6 muffins. Use more or less as desired.
Course Bread
Cuisine American
Prep Time 45 minutes
Cook Time 25 minutes
Servings
muffins
Ingredients
Cornbread Batter
Mix-Ins for 6 muffins. Use more or less as desired.
Instructions
  1. Preheat oven to 400 degrees.
  2. In medium-sized bowl, combine cornmeal mix, sifted flour, sugar (if using), 2 beaten eggs, and buttermilk.
  3. Stir together until batter is smooth. Remove large lumps by pressing with back of a spoon or fork. Set aside.
  4. Spray each cup in a 6-cup muffin tin with vegetable oil cooking spray. Or, grease each cup with 1/2 teaspoon of vegetable oil.
  5. Stir cornbread batter. Pour into each cup until 3/4 full.
  6. Add desired mix-in: 1/2 teaspoon corn kernels, 4-6 pepperoni pieces, or 4 sliced precooked franks. Cover cornbread batter (about 1 tablespoon).
  7. Reduce oven temperature to 375. Bake 20 to 25 minutes or until golden brown and knife inserted in center comes out clean.
  8. Serve hot. If desired, slather with salted butter, honey, or maple syrup.
Recipe Notes

How to substitute 1 cup of all purpose flour for 1 cup of self-rising flour…

INGREDIENTS

1 cup of all-purpose flour

1-1/2 teaspoons baking powder

1/2 teaspoon salt

INSTRUCTIONS

Sift together in a medium sized bowl.  Use 1/2 cup for this recipe.  Store remainder in a zippered bag.  Refrigerate until ready to use.

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Precooked/Chopped Franks

To decrease sodium, boil in water 10 minutes.  Drain.  Dry with paper towel.  Slice each frank into 8-10 pieces.  Add 4 to 5 pieces to each muffin cup before baking.