Mom’s Cornbread Muffins

Makes 18 Muffins

One of the first recipes that my mom taught me how to bake was her cornbread muffins. After that it was my job to make the cornbread muffins (with adult supervision) whenever we had chili. I demonstrated this recipe to the class when I was in 3rd grade and then once again in my Sophomore year of high school. You can almost say that I can almost make these muffins in my sleep!

Enjoy these muffins with your favorite chili recipe. Or freshly out of the oven with butter and honey!


1 cup Flour

1 cup Cornmeal

1 T baking powder

3 T sugar

2 eggs

1 cup milk

3 T oil

½ t salt


Preheat oven to 400°F

Grease muffin tin.

Add ingredients to a medium sized mixing bowl, and mix.

Get ready to mix!
All mixed up.

Fill muffin tins half full and bake for 15 minutes.

Muffins are done when a toothpick is inserted and comes out clean.

Remove from muffin tin.

Perfectly little muffins!!


Perfect for a dessert with some melted putter and honey.

Storage Tip: Store in a plastic bag in the refrigerator for 1 week. Can be warmed in the microwave for 30 seconds.

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