Description
Bake small, individual cornbread portions in cupcake form for easy serving.
Ingredients
Scale
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup milk
- 1/4 cup vegetable oil
- 1 large egg
Instructions
- Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius). Line a 12-cup muffin tin with paper liners or grease it well.
- In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt.
- In a separate medium bowl, whisk together the milk, vegetable oil, and egg until combined.
- Pour the wet ingredients into the dry ingredients. Mix until just combined; do not overmix. A few lumps are fine.
- Spoon the batter evenly into the prepared muffin cups, filling each about two-thirds full.
- Bake for 15 to 18 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cupcakes cool in the pan for a few minutes before transferring them to a wire rack to cool completely.
Notes
- For a savory version, reduce the sugar to 1 tablespoon.
- You can add 1/2 cup of shredded cheddar cheese to the batter before baking.
- Prep Time: 10 min
- Cook Time: 18 min
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 150
- Sugar: 5
- Sodium: 180
- Fat: 7
- Saturated Fat: 1
- Unsaturated Fat: 6
- Trans Fat: 0
- Carbohydrates: 20
- Fiber: 1
- Protein: 3
- Cholesterol: 25
Keywords: cornbread, cupcakes, muffins, quick bread, cornmeal