Cooking With Kathryn

Recipes and Tips for Everyday Food Lovers

Cornbread Muffins

November 19, 2014 By CookingWithKathryn

One of my favorite parts of cold weather is making warm soup and eating cornbread with it.  However, when I went to make cornbread, I realized that I didn’t have enough flour, nor a baking dish small enough to cut the recipe in half.  So I decided to make cornbread muffins!  This recipe is sweet, delicious and perfect for a cold day!

Cornbread

Another thing that I love about cold weather is that my best friend, Katie always comes to visit.  She lives in Asheville, NC and is pretty much the greatest person ever.  She’s incredibly wise and hilarious at the exact same time.  So she came up this weekend and we had a blast looking at Christmas lights, making S’mores over a fire, and cooking together.  And I also got to take her to my favorite place in Nashville – Nashville Humane Association.

This is an incredible organization and is the place that blessed us with our cat, Reesie.  So I always love to visit, donate some food and love on the animals that certainly don’t get enough attention.  And, honestly, it’s a blast.

10425019_10152932455813969_3375494539992525032_n 10730868_10152932456118969_2992840332368756330_n

So I hope this cornbread recipe warms you up as much as it did us.  And I encourage you to give back wherever you see fit this holiday season.  It really is worth it.

Print
Cornbread Muffins

Rating: 51

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Yield: 12 muffins

Ingredients

  • 1 cup yellow or white cornmeal
  • 1 cup all-purpose flour
  • 1 tbs. baking powder
  • 1/2 cup sugar
  • 1 tsp. salt
  • 1 cup almond or soy milk
  • 2 large eggs
  • 1/4 cup Smart Balance Light Buttery Spread (or butter), melted
  • 1/4 cup honey
  • Paper muffin cups

Instructions

  1. Preheat oven to 400 degrees.
  2. In a large bowl, mix cornmeal, flour, baking powder, sugar and salt.
  3. In another bowl, whisk together milk, eggs, butter and honey.
  4. Add the wet ingredients to the dry ingredients and mix well.
  5. Evenly divide the batter between 12 paper muffin cups in a muffin tin. Bake for 15 minutes, until golden.
3.1
http://cookingwithkathryn.net/cornbread-muffins/

Filed Under: Sides

My name is Kathryn and I'm lactose-intolerant. For years I missed out on delicious food because I thought I had to avoid most of it. Here I show you that just because you're lactose-intolerant doesn't mean that you have to miss out on what you love to eat. I share tips and alternatives that took me YEARS to figure out. Every single recipe in this site can be made lactose-free. But don't worry. For those of you who aren't, you can adapt these recipes too.

Useful Pages

  • Lactose-Free Products

Categories

Search

Copyright © 2022 Kathryn Marr · Created by Blue Ivory Creative