Made with real corn these sweet Mini Corn Bread Muffins make the perfect side for any soup or stew. Baked in your mini muffin tin for a perfect bite-size treat.
These Mini Corn Bread Muffins are a favorite of mine.
I mean can you really eat chili or beef stew without a sweet Mini Corn Bread Muffins on the side? I guess you could but then my question is why? I love making them in my mini muffin tin because they some out there perfect size to add to the bottom of a soup bowl.
\My kids just love to snack on them as is and my husband crumbles them up into his chili.
You want to start by preheating your oven and preparing a mini muffin tin with liners or nonstick cooking spray. Whisk together cornbread, flour, salt, baking powder, and sugar.
In a separate bowl whisk, two eggs then add your milk and melted butter. Add this to your dry ingredients and mix together until just combined. (don't over mix, cornbread can have lumps).
Add well-drained corn and combine with your batter. Bake for 10-12 minutes or until a toothpick comes out clean.
What to serve your Mini Corn Bread Muffins with:
These Mini Corn Bread Muffins make the perfect side for soups and chilies. It's my all-time favorite way to have them.
Serve them as a side or add them to the bottom of the bowl and pour our soup or chili on top. Here are a few of my favorites to serve these with, Taco Soup, Turkey Chili, and Slow Cooker Beef Stew.
Love Cornbread? Check out these recipes:
Sloppy Joe Casserole: This is one of my favorites to take to a sick friend or new mama. Everyone loves it and it's so simple to make.
Easy Cornbread Taco Pie: I love this recipe. All my taco favorites baked with cornbread on top. I even top it all with sour cream when serving.
Muffin Tin Corn Dogs: My kids LOVE this recipe! It's so simple must cornbread cooked in a mini muffin with sliced hot dogs!
Mini Corn Bread Muffins
Ingredients
- ¾ cup yellow cornmeal
- 1 ¼ cups all-purpose flour
- 1 teaspoon salt
- 1 tablespoon baking powder
- ½ cup sugar
- 2 large eggs
- ¾ cup milk
- ½ cup unsalted butter (melted)
- 15 oz Corn (well drained)
Instructions
- Preheat your oven to 350 degrees F. Prepare a mini muffin tin with liners or nonstick cooking spray.
- Whisk together cornbread, flour, salt, baking powder, and sugar.
- In a separate bowl whisk, two eggs then add your milk and melted butter. Add this to your dry ingredients and mix together until just combined. (don't over mix, cornbread can have lumps) Add well-drained corn and combine with your batter.
- Bake for 10-12 minutes or until a toothpick comes out clean.
Nutrition
I made these today and they are very good. I got more muffins than what the recipe called for. I got 41 mini muffins. More to share. 🙂
These are sooo good! I serve them on the side when I make your taco soup and they are just delish! I am all for a super easy recipe, and these are a breeze to make and everyone loves them!
The BEST side for soups!! So glad you like them.