Sweet Milk Cornbread Muffins: A Southern Delight | All About Living

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil adds a subtle flavor while reducing saturated fat.

milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk is lower in calories and offers a nutty flavor.

Preheat the toaster oven to 375°F.

Grease the muffin pan with lard or shortening to prevent sticking.

In a large bowl, combine 1 cup cornmeal, 1 cup all-purpose flour, 1 1/4 cup sugar, 3 tablespoons baking powder, and 1/2 teaspoon salt. Mix well for about a minute.

In a small bowl, crack 1 large egg and check for double yolk.

Add 1 cup of sweet milk and 1/4 cup of lard to the egg and mix with a whisk until combined.

Pour the wet ingredients into the dry ingredients and mix until just combined. Adjust consistency with a tablespoon of milk if the batter is too thick.

Scoop the batter into the hot greased muffin pan using a 1/3 cup scoop, filling each cup.

Bake in the preheated oven for 25-30 minutes, checking with a toothpick for doneness.

Remove muffins from the oven and allow to cool slightly before removing them from the pan.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens