If you love Sweet Cornbread Muffins from a box, you’ll love knowing you can make them from scratch just as easily! These muffins taste just like the classic corn muffin mix we all know and love and go with anything.
1 Preheat the oven to 400°F. Line a muffin tin with cupcake liners and spray with baking spray. Set aside.
2 Combine [wprm-ingredient text="1 cup stoneground yellow cornmeal" uid="1"], [wprm-ingredient text="1 cup all-purpose flour" uid="2"], [wprm-ingredient text="2 teaspoons baking powder" uid="3"] and [wprm-ingredient text="1 teaspoon kosher salt" uid="4"]. Stir to combine.
3 Melt [wprm-ingredient text="4 tablespoons unsalted butter" uid="5"] in the microwave. (You can technically warm it IN the milk.) Add [wprm-ingredient text="1 cup milk" uid="6"] and [wprm-ingredient text="½ cup granulated sugar" uid="7"] to the same bowl. Stir to combine.
4 Add [wprm-ingredient text="1 large egg" uid="8"] to the wet ingredients. Whisk until the egg is completely incorporated.
5 Pour the wet ingredients into the dry ingredients.
6 Mix with a rubber spatula until the batter comes together.
7 Use a spoon or a cookie scoop to measure a little more than 3 tablespoons of batter into the prepared muffin tin.
8 Bake the muffins in the preheated oven for 15-18 minutes, or until the tops have browned slightly and an inserted toothpick comes out clean.
9 Cool on a wire rack.
10 Enjoy warm with your favorite entree or main dish.
