My Sweet Southern Cornbread Muffins I made for Easter Sunday!
This Easter Holiday I was scheduled to work the weekend. At work it was busy, but it was a steady busy that didn’t have me running to the door screaming when it was time to clock out. I made it! Yay!
And being that I had to work, I made a few dishes ahead of time for my family to enjoy while I worked, so they didn’t have to stand in a long line for an Easter Sunday Buffet dinner… And considering the fact that work was upon me, I tried to make it easy on myself in the kitchen so I didn’t wear myself out before work.
So I threw some collard greens in the slow cooker, and had my kid assist me in making the macaroni and cheese. (I had the kid do the hard part – shredding the cheeses 🙂 ) And the hubby – JT, put the ham in the oven Sunday morning with step by step instructions I left for him.
And last but not least, I threw together some quick sweet cornbread muffins…..
Now there are a variety of cornbread muffins across the South. You can get anything from a savory cornbread, to a sweet one, or that good old Jiffy cornbread! The recipe I like to make was shared with me a few years ago… And it’s a sweet, buttery, cake type cornbread that’s also not difficult to make, which I am so happy to share with you below.
Hey and don’t you know that my family was kind enough to wait for me to come home before they ate Easter dinner!?!? We said our prayers, then buttered these cornbread muffins up! 🙂
♥♥♥ Stay Connected – like us on Facebook, follow us on Twitter, Instagram, and Pinterest! ♥♥♥
Ingredients
- 2 cups of bisquick (pancake/waffle batter)
- 6 tablespoons yellow cornmeal
- 1/2 cup white sugar (I used pure cane sugar)
- 1 teaspoon baking powder
- 1 cup milk
- 2 eggs lightly beaten.
- 12 tablespoons unsalted melted butter
Instructions
- Preheat oven to 400 degrees
- Grease a standard cupcake/muffin pan with baking spray.
- In a large mixing bowl mix together the bisquick, cornmeal, white sugar, and baking powder.
- Next add the milk and the eggs to the mixing bowl. Mix for about 30 seconds just until the batter is mixed together.
- Add the melted butter to the mixing bowl and mix for about another 30 seconds or just until everything is mixed completely.
- Use a standard size ice cream scoop to fill the muffin cups.
- Bake cornbread muffins for 14 to 16 minutes.
Notes
I suggest to only mix batter for about 30 seconds after adding the different ingredients to prevent over mixing batter which will make the batter tough... Which equals tough cornbread muffins.....
Please note that I am not a nutritionist, and the nutritional information is an estimate only. It varies based on the products and brands used.
You can get my macaroni and cheese recipe HERE.
Thanks for stopping by! Welcome to the Savory Spicerack! In my kitchen, there is no such thing as a bland meal. Each of my creations are just the way food should be – packed with flavor and created with love. 
We saw those on your Twitter feed and they looked amazing! One small question: is the batter a moist classic batter for pancakes to which you add the rest of the ingredients? We’ll make it from scratch.
Thanx for another delicious idea dear Sharee!
Kalimera from Athens! xoxoxo
The pancake batter I used in this cornbread recipe is a popular dry pancake batter in the U.S. Let me know how you dry homemade pancake batter turns out in this recipe! Take care!
Oh we see, then it’s a bit tricky (since pancake batter already has milk and eggs) 🙂 We’ll be on the lookout for some pancke/waffle mix then. We think Betty Crocker is available in a super market which imports US grocery (like Dr. Pepper etc which are only available there).
Thank you for clarifying dear! xoxo
No Problem! xo!
Oh we see, then it’s a bit tricky (since pancake batter already has milk and eggs) 🙂 We’ll be on the lookout for some pancke/waffle mix then. We think Betty Crocker is available in a super market which imports US grocery (like Dr. Pepper etc which are only available there).
Thank you for clarifying dear! xoxo
LOL no problem! xo!
We love your blog and have nominated you for the Leibster Award! http://simplysundaysfoodblog.com/2016/03/31/liebster-award/
Thanks so much!
I have to say I am proud of those acts of kindness this weekend! We pulled through as a team for this one! Yep made it through work yay!
I am a huge cornbread and polenta fan. Yum! 🙂
I love polenta too!
I never tried baking cornbread muffins, but I guess it’s time for me to try! Pinning for later!
It’s good! Hope you like it!
I love southern food, though I don’t indulge that often. 🙂 What could be better than ham, collard greens, mac and cheese, and sweet corn muffins? What a thoughtful wife and mom! It all sounds delicious, and I’m especially fond of sweet, cakey cornbread muffins.
Thanks so much! I actually planned on letting them figure it out at first lol…. But I decided not to… My family likes cakey cornbread too, so that made me hold on to this recipe 🙂 Have a good one!
I love cornbread! and into muffins is my favorite because you get all the crispy outside with the yummy soft middle.
Me too!