Cornbread Muffins {recipe}

Cornbread MuffinsThese 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}
Serves: 12
  • 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
  1. Preheat oven to 350 degrees F. Line one muffin tin with paper liners, set aside.
  2. In the bowl of a stand mixer fitted with a paddle attachment add the flour, cornmeal, sugar, salt, and baking powder. Stir to combine.
  3. Add in the oil, egg, and coconut milk.
  4. Mix on low until combined.
  5. Divide batter evenly into 12 muffin cups.
  6. Bake for 15-20 minutes until golden brown and spring back to the touch.