These quick and easy cornbread muffins are so versatile you can eat them anytime during the day. A perfect side for chili, BBQ or a Thanksgiving Day Feast.
There is nothing like a hot cornbread muffin, right out of the oven, for breakfast. I love to add a big slab of butter and top off my muffin with a dollop of raspberry preserves. Cornbread muffins are so versatile you can eat them for breakfast, lunch, or dinner.
They are also a great side to a hot chill meal, spear rib barbecue grill, Thanksgiving Day Feast, etc. Short on time? Are you looking to add a starch to your dinner? You can whip up these quick and easy cornbread muffins in 5-10 minutes. In less than 30 minutes, start to finish, you and your family can enjoy these hot out of the oven cornbread muffins too!
Cornbread Muffins-Ingredients
Bisquick, milk, yellow corn meal, sugar, oil and egg.
Instructions
Spray a muffin pan with baking spray with flour until fully coated. In a large bowl, dump in Bisquick, milk, yellow corn meal, sugar, oil and egg and mix with a whisk until fully incorporated.
Pour batter into the muffin pan (batter will be on the thin side). Fill the muffin cups 3/4 of the way to the top.
Bake at 350 degrees for 12-15 minutes or until a toothpick comes out clean. Let cool in pan for about 5-10 minutes. All gone? Just repeat these quick and easy steps and make another batch!
Like muffins? Try these other easy muffin treats too!
Quick and Easy Cornbread Muffins
Equipment
- Muffin Pan
- Large Mixing Bowl
- Whisk
Ingredients
- 1 can baking spray with flour
- 1 cup Bisquick
- 1 cup yellow corn meal
- 1/4 cup vegetable oil
- 1/3 cup granulated sugar
- 1 egg
- 1 cup milk
Instructions
- Preheat oven to 350 degrees
- In a large mixing bowl, dump all the ingredients in and whisk until completely combined
- Pour into muffin pan filling 3/4 of the way to the top
- Bake for 12-15 mintues or until a toothpick comes out clean
- Cool in pan for 5-10 minutes
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