Stuffed Cornbread Muffins are packed with tasty mix-ins: corn kernels, chopped pepperoni, and chopped franks. Easy to make and delicious.
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.
These muffins are a variation of my popular Homemade White Cornbread. Developed it years ago (not the same as grandma’s secret recipe).
Serving Suggestion
Hot cornbread muffins slathered with salted or unsalted butter. Drizzle with honey or maple syrup if desired.
DISCLAIMER (NOT SPONSORED)
Photographed is a favorite product. It’s affordable and I use the affordable and delicious. Armour Pepperoni Slices.
How To Read & Follow A Recipe
Reading a recipe is an important life skill. It starts with knowing how to read a recipe’s ingredients, follow the instructions, prep ingredients, and knowing what equipment to use.
The following tips and strategies will help beginners or experienced cooks create a delicious dish as intended in the recipe.
Start with clean hands and organized kitchen. Wash hands thoroughly. Make sure kitchen and countertops are clean before making a recipe.
Create a relaxing environment. Play favorite music while in the kitchen. I love listening to classical or gospel music.
Read the recipe. Don’t just quickly skim it. Thoroughly read from start to finish. Visualize doing each step which will help you avoid missing a step.
If you see ingredient that you and your family don’t use for whatever reason, use a substitutions or omit the ingredient.
My recipes are packed with helpful tips like shortcuts and serving sizes which save time time and help with meal planning.
Pay attention to the order in which ingredients are prepped. For example, 1 cup of chopped pecans is not the same as pecans, chopped (measure whole pecans and then chop).
Know the assumptions. For example, when my recipe calls for “sugar,” use granulated sugar. If brown sugar is an ingredient, it will be written as such in the recipe.
Figure out the timing. Check the listed “prep time” and “total time” to be sure you have enough time to complete the recipe.
Look for hints, such as the words “meanwhile” or “at the same time,” which indicate two or more steps can happen simultaneously.
For example, my prep time doesn’t include bringing cold butter up to room temperature. Be sure to include in your timetable.
Watch Recipe Videos. If you’re a visual learner (like me), watch recipe videos. Perfect for when you’re learning a new skill or just want to see how a recipe is made.
Mise en place is a super time saver. This French cooking term translates as “putting in place.” It means prepping/measuring ingredients and chopping food before you start cooking. It’s the perfect way to get organized and avoid missing an ingredient or missing a step in the instructions.
Organize your tools and kitchen equipment. Mise en place isn’t just for ingredients. Before starting, make sure you have parchment paper, aluminum foil, measuring cups, measuring spoons, the right pans, mixing bowls, and other equipment.
Make notes in your recipe. Note any special prep instructions and highlight cooking times. Make note of ingredients omitted, favorite substitutions and creative twists. The notes will be very helpful the next time you make this recipe.
Enjoy!
Stuffed Cornbread Muffins
Ingredients
Cornbread Batter
- 1 cup white self-rising cornmeal mix
- 1/2 cup self-rising flour, sifted See recipe notes for all-purpose flour.
- 2 tablespoons sugar (optional)
- 2 medium eggs, beaten
- 1 cup buttermilk
- vegetable oil cooking spray Or, 3 teaspoons vegetable oil, divided.
Mix-Ins for 6 muffins. Use more or less as desired.
- 3 whole franks, precooked/chopped See recipe notes.
- 24 pepperoni slices
- 6 teaspoons corn kernels Fresh or frozen.
Instructions
- Preheat oven to 400 degrees.
- In medium-sized bowl, combine cornmeal mix, sifted flour, sugar (if using), 2 beaten eggs, and buttermilk.
- Stir together until batter is smooth. Remove large lumps by pressing with back of a spoon or fork. Set aside 10 minutes.
- Spray muffin tin (6 cups) with vegetable oil cooking spray. Or, grease each cup with 1/2 teaspoon of vegetable oil.
- Stir cornbread batter. Pour into each cup until 3/4 full.
- Add desired mix-in: 1/2 teaspoon corn kernels, 4-6 pepperoni pieces, or 4 sliced precooked franks. Cover cornbread batter (about 1 tablespoon).
- Reduce oven temperature to 375. Bake 20 to 25 minutes or until golden brown and knife inserted in center comes out clean.
- Serve hot. If desired, slather with salted butter, honey, or maple syrup.