Corn Bread(60 Muffins)
Golden and moist corn bread muffins with a rich cornmeal flavor, perfect for breakfast, brunch, or as a side to hearty dishes. Soft inside with a slightly crispy crust, these muffins are versatile and crowd-pleasing, suitable for family gatherings, potlucks, or everyday comfort food.
Ingredients
Instructions
- Combine all ingredients and mix well.
- Pour the batter into hot, greased muffin pans.
- Bake at 350°F (175°C) until golden brown.
- Serve warm or at room temperature.
Tips & Substitutions
For a lighter texture, consider folding in whipped egg whites after mixing the batter. You can substitute half the oil with applesauce for a healthier twist. If you prefer a savory flavor, adding chopped onions is a great option. For variety, you might also experiment with adding cheese or jalapeños. This recipe is versatile and fits well with other American recipes.
Serving Suggestions
These cornbread muffins make an excellent side for chili or soups, enhancing your meal with a comforting touch. They can be served warm with butter or honey for a delightful treat. Pair them with a fresh salad for a complete vegetarian meal. For a sweet option, consider serving them alongside Maraschino Cherry Cake for dessert.
Storage & Reheating
Store any leftover cornbread muffins in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate them for up to a week or freeze for up to 3 months. To reheat, wrap in aluminum foil and warm in the oven at 350°F (175°C) until heated through, or microwave for a quick option.
Nutrition & Diet Analysis (per serving)
Each serving of Corn Bread(60 Muffins) contains roughly 7055 calories, with 43g protein, 486g carbohydrates, and 562g fat. It is an excellent source of calcium (93% of the Daily Value), protein (87% of the Daily Value), and iron (69% of the Daily Value), and a good source of dietary fiber. Note that it is relatively high in sodium, at 2186mg per serving (95% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of milk in this recipe?
Yes, you can substitute any type of milk, such as almond or oat milk, for a dairy-free version. The flavor and texture may vary slightly, but it will still yield delicious muffins. Just ensure the milk is unsweetened if you prefer to keep the flavor balanced.
How do I know when the muffins are done baking?
To check if the muffins are done, insert a toothpick into the center of a muffin. If it comes out clean or with a few crumbs, they're ready. The tops should be golden brown and spring back when lightly pressed.
Can I make this recipe ahead of time?
Absolutely! You can prepare the batter the night before and store it in the refrigerator. However, for best results, bake the muffins fresh before serving. If you have leftovers, follow the storage tips for reheating.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).