Wednesday, November 28, 2012

Sweet Cornbread Muffins

You have to have cornbread to go with Ham and Bean Soup or even Chili and I really like the sweeter versions better than the traditional cornbread you eat in the south. I didn't even like cornbread until I had these. These are pretty sweet and I usually cut back a little on the sugar and sometimes I add a little bit of maple flavoring too.
If you don't want to take the time to make the muffins just pour it into a 9 x 13 pan.

Sweet Cornbread Muffins

1 cup yellow cornmeal
2 cups flour
1 Tbsp baking powder
1/2 tsp salt
1 1/2 cup sugar ( I like to use half white / half brown) Note: These are plenty sweet. You can reduce the amount of sugar if you like.
4 eggs, separated
1 cup milk
3/4 cup melted butter
1 tsp vanilla
Combine first 5 ingredients. Beat together egg yolks, milk, butter and vanilla. Stir into dry ingredients. Beat egg whites until stiff. Fold into rest of ingredients. Pour into greased 9 x 13" pan or muffin pans. Bake at 350 for 25 minutes.  Bake muffins approx 20 minutes.


  1. Have to admit they look delicious. I take the easy way and open a box of cornbread and stir it up. :) Yours do look better.
    Cher Sunray Gardens

  2. That's my kinds of corn muffins, Pearl. I grew up with cornbread ---but absolutely love the SWEET ones..... YUM..