These baked goods (emphasis on the good!) are so beautifully golden you'd expect a rainbow to shoot out of them! Easy Pantry Cornbread Muffins are the perfect addition to any meal, with a lightly sweet and sunny flavor perfect for pairing with your favorite soup, protein, or even breakfast classic! Buttery and rich, Easy Pantry Cornbread Muffins can be made in a hurry—in less than 30 minutes—so you can whip them up in a jiffy. This recipe is a little touch of Southern cooking to get the perfect meal started out on the right foot!
Ingredients• 1/3 cup vegetable oil • 2 large eggs, at room temperature • 1 1/4 cups whole milk, at room temperature • 3 tablespoons salted butter, melted • 1/2 cup yellow cornmeal • 1 1/2 cups all-purpose flour • 1/4 cup granulated sugar, plus more to taste • 1 tablespoon baking powder • 1/2 teaspoon salt
Preheat the oven to 350 degrees F.
Grease the muffin tins or line them with paper liners. You should have 12 prepared muffin tin cups.
In a large mixing bowl, combine the vegetable oil, eggs, milk, and melted butter until well mixed.
Add the cornmeal, flour, sugar, baking powder, and salt. For sweeter muffins, add another 1/4 cup sugar.
Gently stir the dry ingredients into the egg and milk mixture until just combined. Be careful not to over-mix, as that will lead to tougher muffins.
Divide the batter into the prepared muffin tin cups, filling each one 3/4 of the way full.
Bake until a toothpick inserted in the center of a muffin comes out clean, about 15-20 minutes.
Allow the muffins to cool in the pan for about 1-2 minutes before transferring to a cooling rack.