These tender cornbread muffins by Stefano Faita are the perfect side to any Southern or Southwestern dish. You can whip up the batter in no time!
Ingredients (Produces 12 Muffins)
- 1-1/4 cups all-purpose flour, spooned into a measuring cup and levelled-off
- 3/4 cup yellow cornmeal
- 1/4 cup plus 2 tablespoons sugar
- 2 teaspoon baking powder
- 1 teaspoon salt
- 2 large eggs
- 1/4 cup butter
- 1 cup milk
- 2 tablespoons Jalapenos
- 2 tablespoons Sundried tomatoes
- 2 tablespoons Corn kernels
- 2 tablespoons Monterey jack
Instructions for Fully Loaded Cornbread Muffins
- Preheat the oven to 350°F degrees. Line a muffin pan with paper liners or spray with non-stick cooking spray. (I prefer to use non-stick cooking spray so the muffins get nice and crisp on the edges.)
- In a medium bowl, break up the eggs with a whisk. Whisk in the milk. Set aside.
- In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, and salt. Add the milk mixture and the melted butter to the dry ingredients. Add remaining ingredients. Whisk until just blended.
- Do not overmix; it’s okay if there are a few lumps. Spoon the batter evenly into the prepared muffin pan, filling each cup about 3/4 full. Bake for 17 to 20 minutes, or until the tops are set and golden. (Note that the muffins will not dome.)
- Cool the muffins for a few minutes in the pan, then serve warm.
- Enjoy Stefano’s Full Loaded Cornbread Muffins!
Hungry for more recipes? Check out In the Kitchen with Stefano Faita!