Making corn bread muffins is a great way to make them easier to eat. This dairy-free version is a perfect side dish.
Jump to RecipeWe’ve been making cornbread a lot lately to go with our meals. It’s a great recipe to have as a perfect side dish with my homemade chili and other dinners. For New Year’s Eve, we had a potluck and I was in charge of making chili and the toppings and sides. I wanted cornbread but also wanted it easy to eat for everyone.
Instead of making traditional cornbread in my cast iron skillet, I made them in muffin form. You can use a regular muffin pan or a mini muffin pan if you want them to be bite-sized.
For allergy reasons, I made this as a dairy-free version of corn muffins by using almond milk in place of cow’s milk and vegetable oil instead of melted butter. While this cornbread muffin recipe is dairy-free as written, you can still sub out dairy options if you prefer.
If you want something to put on your homemade cornbread muffins once they are cooked, there are a lot of options. Butter works well, along with making honey butter. Some with top with cheddar cheese or sour cream. Obviously, some of these aren’t dairy-free, but if you don’t need that in particular then you can give some of these a try. My favorite is (vegan) butter on a warm muffin.
Easy Corn Bread Muffins Step by Step
Ingredients
- 1 1/4 cups all-purpose flour
- 3/4 cup yellow cornmeal
- 1/4 cup sugar
- 2 tsp baking powder
- 1/2 tsp salt
- 1 cup almond milk
- 1/4 cup vegetable oil
- 1 egg, beaten
Preparation
Heat the oven to 400F and grease a muffin pan or line it with paper liners or aluminum foil.
In a medium bowl, whisk the dry ingredients: flour, cornmeal, sugar, baking powder, and salt.
Slowly stir in the wet ingredients: milk, oil, and egg until just moistened.
Pour the batter into the muffin tin.
Bake for about 15-20 minutes or until golden brown.
Cool on a wire rack for 5 minutes.
Easy Corn Bread Muffins Leftovers
Storage: Let the corn muffins cool to room temperature before storing them in an airtight container. Store on the counter for up to 2 days.
Reheating: You can eat the muffins as they are or warm them in the microwave for about 10 seconds until just warm.
Freezing: If you want to freeze the cornbread muffins, place them on a baking sheet until frozen. Then you can move them to a freezer bag to store.
Recipe
Originally Published On: February 20, 2023
Easy Corn Bread Muffins
Ingredients
- 1 1/4 cups all-purpose flour
- 3/4 cup yellow cornmeal
- 1/4 cup sugar
- 2 tsp baking powder
- 1/2 tsp salt
- 1 cup almond milk
- 1/4 cup vegetable oil
- 1 egg (beaten)
Recommended Equipment
Instructions
- Heat the oven to 400F and grease a muffin pan or line it with paper liners or aluminum foil
- In a medium bowl, whisk the dry ingredients: flour, cornmeal, sugar, baking powder, and salt
- Slowly stir in the wet ingredients: milk, oil, and egg until just moistened
- Pour the batter into the muffin tin
- Bake for about 15-20 minutes or until golden brown
- Cool on a wire rack for 5 minutes
All nutritional information is based on third-party calculations and should be considered estimates. Actual nutrition content will vary based on brands used, measuring methods, portion sizes, and more.
Cornbread is my favorite!!!! I always used a cheap mix, but now I know how to make easy corn bread muffins thanks to your delicious recipe. I so appreciate it!
We love cornbread! It’s so delicious and satisfying. We’ve never tried making cornbread muffins though and now I want to make some!
Mmmm! I love corn bread, making it into muffin sized makes it so much easier to eat and also less mess since you don’t need to cut it. I love making these alongside chili!
Great recipe! I love corn bread and to make them as muffins is so great! Thank you for sharing the recipe!
These look and sound great! Thanks for sharing your recipe
I haven’t had cornbread or muffins in ages. This sounds delicious. Perfect alongside some soup.
I love cornbread! I have never tried making cornbread or muffins without dairy. I will have to try this recipe.
Great recipe! Easy and fast and without any allergens. The almond milk must give it a wonderful taste.
Wow! This muffin recipe looks absolutely delicious and very yummy! The texture and softness make it so enticing and tempting! A perfect side dish!
Hhhhmmmm….I live for muffins and I am not so big on dairy, either. This recipe is a must-try for me. Thanks for sharing it here.
I am always looking for dairy-free recipes. I also love corn bread, so this recipe is perfect. I’m going to have to make it soon.
I’ve never had cornbread! And cornbread muffins? Definitely being added to my ‘to try’ list!
These would be ideal served alongside a soup. I’ve not tried these sorts of muffins before. I’d love to try them and love that they have cornmeal. I bet they taste yummy!!! It’s great these can be frozen for use later.
If it’s dairy free then I’m all in. I loved this one and thoroughly enjoyed it. I’m pinning this recipe fOr tomorrow.
These are perfect for eating with a generous drizzle of honey. My whole family loved it.
I too have allergies so I will use a dairy-free version of your corn muffins. Almond milk is a good alternative to cow’s milk.
I love muffins as it has many of them and are good when feeling hungry. I haven’t tried this corn bread muffin but looks yummy.
Butter is my favorite topping for cornbread. I like the idea of making them in muffin form for less mess. Smart thinking.
I love the colour of how the muffins turn out. I’m sure it will taste as good as it looks.