These cornbread muffins are the perfect addition to your Thanksgiving table. They are slightly sweeteened so they can work perfectly as a side dish, but they can also be enjoyed as a breakfast muffin or as a dessert. The yellow cornmeal gives these a great slight crunchy texture. These muffins come together so quickly and can be made in advance. You can easily double the recipe. One can of coconut milk has less than 2 cups of coconut milk so when I double the recipe I just add enough water to the coconut milk until there is 2 cups of liquid. No need to open a second can. Here’s my dairy free recipe:
Cornbread Muffins {recipe}
Author: Lil' Miss Cakes
Serves: 12
Ingredients
- 1 cup all-purpose flour
- 1 cup yellow cornmeal
- ⅔ cup granulated sugar
- 1 teaspoon salt
- 3½ teaspoon baking powder
- ⅓ cup vegetable oil
- 1 large egg
- 1 cup coconut milk
Instructions
- Preheat oven to 350 degrees F. Line one muffin tin with paper liners, set aside.
- In the bowl of a stand mixer fitted with a paddle attachment add the flour, cornmeal, sugar, salt, and baking powder. Stir to combine.
- Add in the oil, egg, and coconut milk.
- Mix on low until combined.
- Divide batter evenly into 12 muffin cups.
- Bake for 15-20 minutes until golden brown and spring back to the touch.