Cornbread Muffin Recipe


Here are the main ingredients: milk (we used unsweetened Almond Breeze), plain yogurt (Greek yogurt works too), and cornmeal.


Plopped into mini muffin trays – they look just like scrambled eggs!

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And baked…

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I ate one two immediately, of course! 🙂 They are so moist and slightly sweet.

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Best Cornbread Recipe

Makes 24 mini muffins or 9 squares


  • ½ cup butter
  • ½ cup sugar
  • 2 eggs, whisked
  • 1 tbsp lemon juice + enough milk to make 1 cup OR 1 cup plain fat-free yogurt
  • ½ tsp baking soda
  • 1 cup cornmeal
  • 1 cup all-purpose flour
  • ½ tsp salt


  1. Preheat oven to 375 degrees F (175 degrees C). Grease an 8 inch square pan or 24 mini muffin cups.
  2. Melt butter in a skilled. Stir in the sugar.
  3. Let cool and then add eggs, beat until well blended.
  4. If using lemon juice + milk, mix the baking soda inside. If using yogurt, add baking soda to other dry ingredients.
  5. Whisk dry ingredients together – cornmeal, flour, salt, and baking soda (if using yogurt).
  6. Stir in until well blended but still a little lumpy. Pour into prepared pan.
  7. Bake for 30 to 40 minutes.


  • Make sure the butter + sugar mixture is COOL before adding the beaten eggs, or else the eggs might scramble.
  • Do not overmix the batter after combining wet with dry. If you overmix, you’ll end up with dry, dense, tough muffins.
  • Warning – the muffins do take significantly more time than the plain 8 inch pan, because you have to grease them all and spoon them into each muffin cup. I would recommend the 8 inch pan unless you have lots of time to kill, like I did. 🙂

3 thoughts on “Cornbread Muffin Recipe

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