Copycat Cornbread Muffins

So here’s a story…

I make cornbread muffins (or Mini Corndog Muffins), like ,once a year.  But for some reason, I bought a 3-pack of packed muffin mix and put it in my pantry.

Then I came along to make cornbread and my cornbread mix was like, 2 years expired.  Now, I am pretty flexible with expiration dates…if it’s a little past, I’ll probably still use it, but 2 years?!? Excessive, even for me.

So I decided to throw the mix and make my own.

And then I discovered how easy it is to make your own cornbread muffins assuming that you have cornmeal on hand (which I always do since it is a key component of my pizza and english muffin recipes).

This recipe is just like this mix and so easy!  I am so glad to have a recipe so that I don’t have those mixes go bad on my pantry shelf anymore! 

Sunday Funday

Recipes using Ground Corn:Grits, Corn Meal, Polenta, Masa, Makki ki Roti, Etc.

• Chicken with Cornmeal Dumplings from A Day in the Life on the Farm
• Copycat Jiffy Cornbread Muffins from Amy's Cooking Adventures
• Fried Cornmeal Mush from Palatable Pastime
• Masala Shrimps With Cheesy Grits from Sneha's Recipe
• Makki Di Roti from Mayuri's Jikoni
• Small-Batch Eggnog Crumbly Cornbread Muffins from Faith, Hope, Love,& Luck Survive Despite a Whiskered Accomplice

Copycat Jiffy Cornbread Muffins

Recipe from Our Zesty Life

⅔ cup all purpose flour

½ cup yellow cornmeal

3 tablespoons granulated sugar

1 tablespoon baking powder

¼ teaspoon salt

1 egg

⅓ cup milk

2 tablespoons canola oil

Preheat oven to 400 degrees F and grease an 8-cup muffin tin.

Whisk together the dry ingredients.  Then, add the wet ingredients and stir to combine.  Set aside for 3 minutes, then scoop evenly into the greased muffin tin.

Bake in the preheated oven for 12-15 minutes or until lightly browned and a toothpick inserted into the center comes out clean.