small batch cornbread muffins
Naturally, I cook for one or two people at a time because I hate wasting food + it’s simpler for me. This small batch cornbread muffin recipe solely exists so I do not eat 2 dozen of these delicious muffins in one sitting!
This is a one bowl recipe and comes together quickly. You’ll just need to make sure you have a few things in your pantry when you want to whip up these quick muffins to go with chili or really any meal you desire.
Makes 6 muffins | 400 degree oven | Bake time: 15 minutes
Here’s what you’ll need:
- ½ cup cornmeal
- ½ cup flour
- ½ tablespoon baking powder
- ¼ cup white sugar
- ½ teaspoon salt
- ½ cup milk (any kind you like)
- 1 egg
- ¼ cup butter, melted
Preheat your oven to 400 degrees. In a medium sized, microwave safe bowl, put ¼ cup butter (one stick) and microwave for a few seconds, until melted.
Add the milk + the egg and mix with a fork. Continues to add the rest of the ingredients on the list. I add the honey last using my ¼ cup that I only fill half way (aka 1/8 cup is all you need).
Spray a 6 muffin tin with some cooking spray and spoon the mix evenly into the muffin tin. You may have a little extra to make 1-2 extra but I push the limits and fill the muffin tin pretty full.
Bake at 400 degrees for no more than 15 minutes. You can do the toothpick check but if you notice the edges are golden brown, they’re done! Remove from the oven and cool on a baking rack or serve warm with your meal. These keep + reheat nicely in the microwave or low temp oven.