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Moist and Fluffy Cornbread Muffins

Tuesday, February 10, 2015

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These moist and fluffy cornbread muffins are the best I’ve found on my search for the perfect cornbread recipe! I got this recipe from a good friend several years ago and haven’t used another one since! These muffins are no-fuss and they turn out light, fluffy and delicious every time!

Moist and fluffy cornbread muffins

Yesterday I shared one of our family’s favorite recipes – Quick and Easy Taco Soup! I love serving cornbread on the side when we enjoy this meal and today I wanted to share this no-fail cornbread muffin recipe with you. There’s nothing worse than dry cornbread and these muffins are anything but!

Moist and fluffy cornbread muffins

I love that these muffins are so moist and fluffy and that they turn out every single time! After trying this recipe that my friend Sara from gave me several years ago I was hooked. They use a special ingredient – Krusteaz Pancake mix, if you can believe it! They’re hit with the whole family and make the perfect addition to any meal.

Moist and fluffy cornbread muffins

My secret for getting evenly cooked, perfectly shaped muffins every time is my trusty 2 oz Vollrath scoop. I have several of their scoops and they’ve lasted for YEARS! I absolutely love them, they’re one of my most used kitchen gadgets!

Moist and fluffy cornbread muffins

You’ll find the recipe below. If you give them a try you’ll have to let me know what you think. Just one more simple, no-fuss recipe that’s in our regular meal rotation around here! For more easy recipes, check out the recipe archives here at Simple as That!

Moist and fluffy cornbread muffins

Fluffy and Moist Cornbread Muffins
 
Print
Prep time
20 mins
Cook time
15 mins
Total time
35 mins
 
Serves: 12-15
Ingredients
  • ½ cup butter or margarine
  • 1 cup milk
  • 2 eggs, beaten
  • 2 cups Krusteaz Pancake Mix or Bisquick
  • 3 Tbsp cornmeal
  • ¼ tsp baking soda
  • ½ cup sugar
Instructions
  1. Melt butter/margarine. Add milk.
  2. Add eggs to milk/butter mixture and quickly add dry ingredients.
  3. Stir as little as possible until dry ingredients are absorbed.
  4. Place batter in papered muffin tins and bake at 350 degrees for 15-20 min.
  5. Makes 12-15 muffins.
3.2.2885

These cornbread muffins go perfectly with our Quick and Easy Taco Soup! If you missed the recipe, click here to visit my last post where you can check it out!

taco-soup1color2web

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Rebecca

Rebecca

Rebecca Cooper is a 42-year-old wife and mother of four from Alberta, Canada. As a photographer, crafter, author, and blogger, she finds joy and fulfillment in celebrating everyday moments. She loves to read and eat chocolate, and is a firm believer in afternoon naps. Rebecca shares her family’s adventures, photo tips, simple craft projects + more right here at Simple as That.
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Hello, I'm Rebecca. Welcome to my blog, Simple as That. Come along as we embrace simplicity in crafting, photography, travel, and family life. Read more about me.

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