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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