My husband adores cornbread, so I have made it scores of different ways over the years. Since his birthday is today, and because we like to start birthdays in our family with birthday muffins, bagels, donuts or baked oatmeal — basically, anything I can stick candles in to start the day off in a festive way! — I figured it was finally time to type up what is my favorite basic corn muffin recipe.
When I want to make cornbread as muffins, this recipe is one that I like for several reasons. First, the addition of flour gives the cornbread a “cakier” texture. (I have a delicious, Southern-style recipe using all cornmeal, but the texture does not lend as well to muffins.) Second, this recipe works quite well with my gluten-free flour blend which, as a bonus, incorporate whole grains. I keep the recipe clean by using honey instead of white sugar and coconut oil for the fat. That said, you could use sugar — simply mix it in with the dry ingredients — and melted butter would be a fine option, too. You may certainly use all-purpose flour instead of the gluten-free blend if that is not a concern for you. With either flour choice, the measurements are the same.
Lastly, although I usually make this recipe with plain Greek yogurt, I have prepared many times with buttermilk. In this case, I adjust the measurements to 2/3 cup milk and 2/3 cup buttermilk. While non-fat milk works fine, and is what I often use, 2% or whole milk are delicious options. I mention this substitution as it could be helpful if you have everything but the yogurt on hand. Remember, you can always make your own buttermilk by using 1 tablespoon of lemon juice or white vinegar and enough milk to make one cup. Then allow to sit for five minutes, and use the amount called for in the recipe.
For my gluten-free flour blend, which I use often in baking, click here.
- 1 1/4 cup stone ground cornmeal
- 3/4 cup all-purpose flour or gluten-free flour mix
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 2 large eggs
- 3/4 cup (one 6-ounce cup) 2% or nonfat plain Greek yogurt
- 1/2 cup milk (I usually use nonfat; 2% or whole will work well, too)
- 1/4 cup honey (see note)
- 1/4 cup melted coconut oil or butter
- Preheat the oven to 400 degrees.
- Grease a 12-cup muffin tin. (You can use liners, but I find the muffins can stick to the papers.)
- In a large bowl, whisk together the cornmeal, flour or gluten-free blend, baking soda, baking powder, and salt.
- In a medium bowl, lightly beat the eggs. Add the yogurt, milk, honey, and melted coconut oil or butter and whisk to combine well.
- Add the wet ingredients to the dry ingredients and fold together until just incorporated. The batter should be light and fluffy, so try not to stir too much and deflate the batter.
- I like to use my ice cream scoop to fill the 12 muffin cups easily and without mess. Then bake 10-12 minutes or until the muffins are just cooked through. As all ovens vary, check a few minutes early; they will cook quickly at the high oven temperature and over-baking will create a dry baked good.
- Serve warm with butter and/or your favorite jam, as desired. Once cooled, wrap and store any leftovers in the refrigerator. Gently reheat in the microwave. If you let them go a day or two and they seem dry, wrap in a damp paper towel and gently reheat in the microwave. This is my trick to freshen dried-out cornbread beautifully.
- While I add 1/4 cup honey to make these muffins slightly sweet, you could use anywhere between 1 and 4 tablespoons, depending on your preference.