Cornbread Muffins

The skillet cornbread's portable cousin — every muffin gets a crackly edge, made for pulled pork & chili

Makes 12 · 10 min

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1¼ cups cornmeal (medium grind for texture)
1 cup flour
1 Tbsp baking powder · ½ tsp baking soda · ¾ tsp salt
2–3 Tbsp sugar or honey (to taste)
2 eggs
1¼ cups buttermilk (or milk + 1 Tbsp vinegar, soured 5 min)
4 Tbsp butter, melted (plus a little for the tin)
optional: ¾ cup corn kernels · diced jalapeño · grated cheddar

What you need

1¼ cups cornmeal (medium grind for texture)

1 cup flour

1 Tbsp baking powder · ½ tsp baking soda · ¾ tsp salt

2–3 Tbsp sugar or honey (to taste)

2 eggs

1¼ cups buttermilk (or milk + 1 Tbsp vinegar, soured 5 min)

4 Tbsp butter, melted (plus a little for the tin)

optional: ¾ cup corn kernels · diced jalapeño · grated cheddar

Heat the oven & grease the tin. Oven to 400°F. Grease the muffin tin well — for extra-crisp edges, pop the greased tin in the oven to heat while you mix, so the batter hits hot fat.
Whisk dry, then wet. Stir the cornmeal, flour, baking powder, soda, salt, and sugar. Separately beat the eggs and buttermilk, then whisk in the melted butter.
Barely combine. Fold wet into dry just until no dry streaks remain — lumpy is right; overmixing makes them tough. Fold in corn, jalapeño, or cheddar now if using.
Fill & bake. Fill cups about ¾ full; bake 15–18 min until golden and a tester comes out clean. Cool 5 min, then tip them out so the bottoms don't steam.

Steps — tap one to keep your place

1. Heat the oven & grease the tin. Oven to 400°F. Grease the muffin tin well — for extra-crisp edges, pop the greased tin in the oven to heat while you mix, so the batter hits hot fat.

2. Whisk dry, then wet. Stir the cornmeal, flour, baking powder, soda, salt, and sugar. Separately beat the eggs and buttermilk, then whisk in the melted butter.

3. Barely combine. Fold wet into dry just until no dry streaks remain — lumpy is right; overmixing makes them tough. Fold in corn, jalapeño, or cheddar now if using.

4. Fill & bake. Fill cups about ¾ full; bake 15–18 min until golden and a tester comes out clean. Cool 5 min, then tip them out so the bottoms don't steam.

✨ Untested — Claude drafted this one from scratch; it hasn't been cooked and amended in our kitchen yet, so treat the amounts as a starting point. Low salt — salt at the end and taste as you go; broth, cheese, and canned goods already bring salt.