Fluffy Bakery-Style Cornbread Muffins

Course: Side Dish


  • 1 ⅔ cup all-purpose flour
  • 2/3 cup stoneground cornmeal finely ground
  • 1.5 TBSP reduced-sodium aluminum-free baking powder*
  • 1/4 tsp salt
  • 1/2 cup sugar
  • 1/4 cup butter softened
  • 1 cup milk
  • 2 TBSP oil
  • 2 large eggs


  • Combine flour, cornmeal, baking powder and salt in a medium bowl.
  • In a large bowl, cream together butter and sugar with an electric hand mixer.
  • Add milk and oil and mix on low. Add two slightly beaten eggs to the mixture and whisk or lightly beat to incorporate.
  • Slowly add the cornmeal mixture in; mixing the two together with a fork until combined. The batter should be slightly airy and sticky.
  • Spoon into a greased muffin tin and bake for 18-20 minutes at 350F, using a toothpick to test the center of the muffins for doneness.
  • Allow to cool. Of course typical cooling protocol in this household involves munching a molten hot muffin while the others chill to room temperature.