Cornbread Muffins
This past summer I got hooked on mini cornbread muffins from Jason’s Deli. So crunchy and sweet! This recipe is not an exact clone of the Jason’s Deli mini cornbread muffins but they come pretty close. Be generous with the amount of butter you brush on them when they come out of the oven to achieve the richness of those found at Jason’s Deli or other restaurants. This recipe also is great when baked in a 9 in. by 13 in. or an 8 in. by 8 in. casserole dish. Just increase the baking time. We always make either a pan of cornbread or cornbread muffins to serve with chili.
Cornbread Muffins
- ½ cup (one stick) butter, softened
- 1 cup sugar
- 2 eggs
- 1 cup cornmeal
- 1 ½ cup flour
- ½ tsp. salt
- 2 tsp. baking powder
- 1 ½ cup milk
Preheat oven to 350 F. Line muffin tin generously with oil or cooking spray. In a large bowl beat together softened butter, sugar, eggs and cornmeal until well combined. In a separate bowl whisk together flour, salt, and baking powder. Alternatively fold in milk and flour mixture into the wet ingredients. The batter will be slightly lumpy. Fill muffin tins about 2/3 of the way leaving room for the muffins to rise and expand in the oven. Bake 10-15 minutes. Makes about 3 dozen mini muffins, 18 regular size muffins or one casserole dish full. Bake for 15-20 minutes for the larger muffins. Bake a cornbread loaf for 20-25 minutes or until slightly golden brown. Cooking time will vary depending on oven.
