Recipe Image

Cornbread Muffins

  • Beginner
  • 12 muffins
  • 45 min
Baking Success Or Baking Mess


1 cup all-purpose flour
¾ cup cornmeal, for a more rustic texture try using a coarser cornmeal
cup 1/3 cup white sugar
1 teaspoon salt
3 teaspoons Fleischmann's® Baking Powder
1 egg
1 cup milk
1/3 cup Mazola® Corn Oil
Cupcake pan
Cupcake liners


Preheat oven to 400ºF. Grease cupcake pan with oil or

cooking spray.

In a large bowl mix together flour, cornmeal, sugar, salt and

baking powder. Whisk egg and milk together,

add oil. Pour into flour, mix until well combined.

Portion batter evenly into baking cups, filling each

approximately 2/3 full. Bake for 18 minutes, or until toothpick inserted

in the center comes out clean. Allow to cool in the pan for a few minutes

before removing to cool on wire rack.

Best consumed warm. Store in an airtight container up to 5 days.

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