Hurricane comfort baking continues…I wanted a savory muffin this time, and these Southern-Style Cornbread Muffins immediately caught my eye because of how few ingredients they require. To top it off, they don’t have butter or oil! I may be stress eating through this storm, but at least I’m eating healthy.

These are a bit on the plain side, which just means they’re the perfect accompaniment to a chunky bowl of soup or chili.

Cornbread Muffins

Cornbread Muffins

Southern-Style Cornbread Muffins (21 of 750)

Adapted from 750 Best Muffin Recipes by Camilla Saulsbury
Makes 12 muffins

  • 2 cups cornmeal, divided (I used a mix of white and yellow)
  • 1 tbsp granulated sugar
  • 2 tsp baking powder
  • 1 tsp salt
  • 1/2 tsp baking soda
  • 3/4 cup boiling water
  • 1 1/2 cups skim milk
  • 2 eggs
  1. Liberally grease your muffin tin and heat it in the an oven set to 450F. Heating the pan will make the grease sizzle, yielding a deep brown crust on the muffin bottoms and sides.
  2. In a large bowl, whisk together 1 1/3 cups of the cornmeal, sugar, baking powder, salt, and baking soda.
  3. In a medium bowl, combine the remaining cornmeal and boiling water; stir until blended. Slowly whisk in milk until smooth. Whisk in eggs until blended.
  4. Add the egg mixture to the dry mixture and stir until just blended.
  5. Divide batter equally among heated prepared muffin cups.
  6. Bake in preheated oven for 18 minutes or until tops are just turning  golden. Let cool in pans on a wire rack for 5 minutes, then transfer to the  rack to cool. Store in airtight container.

These muffins are dense little hockey pucks – I mean that in the best possible sense. They’ve got a great golden-brown crust and a really moist middle. Combining the cornmeal with boiling water ensures that you get an almost polenta-like texture inside once they’re baked.

I can’t vouch for whether or not they’re a true Southern-style cornbread, but they are pretty tasty, especially when toasted and serve with a hot bowl of soup.

Cornbread Muffins

They don’t puff up much, so fill the tins almost to the top

Cornbread Muffins

Freeze the leftovers and toast them up in your toaster oven!