One of my favorite things about cornbread is how pantry-friendly it is. As long as I have cornmeal at home, I know I can turn it into tasty cornbread with milk, eggs, and staples I always have around.
Ingredients
Paper muffin liners, or cooking spray or butter for coating the pan
1 stick (8 tablespoons) unsalted butter
1 1/2 cups all-purpose flour
1 cup finely ground yellow cornmeal
1/4 cup granulated sugar
2 teaspoons baking powder
1 teaspoon kosher salt
1 cup whole or 2% milk
2 large eggs
Instructions
Arrange a rack in the middle of the oven and heat the oven to 400°F. Coat the wells of a standard 12-well muffin pan generously with butter or cooking spray (you will get better browning if you grease instead of using the paper liners).
Place 1 1/2 cups all-purpose flour, 1 cup finely ground yellow cornmeal, 1/4 cup granulated sugar, 2 teaspoons baking powder, and 1 teaspoon kosher salt in a large bowl and whisk to combine.
Place 1 stick unsalted butter in a medium microwave-safe bowl and microwave until melted, 45 seconds to 1 minute. (Alternatively, melt the butter on the stovetop and transfer to a medium bowl.) Add 1 cup whole or 2% milk and 2 large eggs, and whisk to combine (it may look slightly curdled).
Pour into the cornmeal mixture and stir with a rubber spatula until combined with no big lumps. Divide the batter among the prepared muffin wells (about 1/3 cup each); they will be about 2/3 full.
Bake until golden-brown around the edges and a toothpick inserted in the center comes out clean, 15 to 17 minutes. Let the muffins cool in the pan on a wire rack for 5 minutes. Remove from the pan and serve warm or at room temperature.
