The best homemade cornbread muffins you’ll ever eat. Super easy to make and so delicious!
These cornbread muffins really are the most perfect cornbread muffin – a little sweet, but not over the top, light and fluffy, but with just enough texture, and not too dense, but hold together nicely.
Perfect with any meal, these easy cornbread muffins go great with chilis, soups, or salads, or eat them like my husband does with a dab of butter and a drizzle of honey.
You can also use this recipe to make cornbread in an 8 x 8 inch baking dish if you prefer, baking time will be around 27 minutes.
Make sure to tag @glutenless_apron on Instagram and comment below if you make this recipe. To pin this recipe and save it for later, click on the Pinterest button or any of the photos. Enjoy!
Easy Cornbread Muffins
(links below are the gluten free/celiac safe products used in this recipe)
|– gluten free multipurpose flour|
|– gluten free cornmeal|
|– cane sugar|
|– baking powder|
|– baking soda|
|– kosher salt|
|– unsalted butter|
|– canola oil|
|– frozen corn|
– Get the full recipe instructions here from ‘Two Peas & Their Pod‘
– Line a regular size muffin tin with baking cups or spray with non stick cooking spray. Divide batter equally among prepared cups. Bake muffins for about 15 to 18 minutes until tops are golden brown and a toothpick comes out clean or with just a few crumbs attached.