These cornbread muffins are super soft, moist, and far better than readymade cornbread mix muffins. Like any other muffin recipe, the batter comes together in less than 10 minutes. You get large tall muffins, which can be served as a side dish. With a dollop of butter and a good drizzle of honey, these warm muffins are good as breakfast too. If these are going to be on your holiday table, then make these ahead of time and warm before serving.
How to store Cornbread Muffins?
Cornbread muffin tendes to dry out if not kept in an air tight container. They can stay at room temperature for up to 3 days, but I prefer to keep them refrigerated for up to 5 days or freeze for 3 months. Cornmeal is nothing but ground cron kernels and its yello in colour. It is ideally used for baking. Where as as white powder made from the starchy part of the corn kernel. It is usually used for thickening gravy, soups etc.
More Corn recipes to try
Creamed Corn Shrimp Corn Chowder Cheesy Corn Dip Corn Fritters
