Name: Classic Cornbread - Made in a Mini Cupcake Pan
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 24
Cuisine: American
Ingredients: 1 Cup of Flour; 1/2 cup of Cornmeal; 1/2 cup of Sugar; 2 tsp of Baking Powder; 1/2 tsp of Salt; 4 tbsp of Butter; 1/4 cup of Oil; 1/2 cup plus 2 tbsp of Milk; 1 Egg; 2 Egg Whites

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My Classic Cornbread is the perfect morning bite. You can pair it with a morning buffet or as a side dish to your main dish. Better off, top it with honey or jam for a sweet treat for breakfast. The possibilities are endless! My cornbread is the right amount of moisture and the traditional cornbread texture for the best taste ever.

Recipe Ingredients:

This dish is so fast and easy to make! It is ready in less than 15 minutes and the simple ingredient list means you very likely already have most of what you need in your house already. Here is everything you need for the Classic Cornbread.

Flour
Cornmeal
Sugar
Baking Powder
Salt
Butter
Oil
Milk (Feel free to substitute your favorite milk alternative, like almond milk or oat milk.)
1 Egg
2 Egg Whites

Let’s Get Baking!

To get started, preheat your oven to 350 degrees Fahrenheit and spray your pan with baking spray. Next, gather the dry ingredients, which are flour, the cornmeal, sugar, baking powder, and salt, and whisk them together. Afterwards, melt the butter and pour it into a new bowl. Add oil, milk, one egg, and two egg whites to this bowl. Following this, add the dry ingredients and wet ingredients together and mix them until they are combined well. Then, with a cookie scooper, scoop the batter into the mini cupcake pan. To create the cute muffin shape, fill them all the way to the top. Lastly, bake the cornbread for 15 minutes, or until the edges are brown. Now, you can enjoy and devour this adorable treat.

I love that you can serve this treat with so much variety. Maybe you want butter for a savory breakfast, or perhaps you want to add jam for a sweet treat. There are so many possibilities and you know whatever you decide on will be scrumptious.

My No-Crumble Classic Cornbread Recipe:

Personally, my favorite part about this recipe is the end result: there is no crumble everywhere. This is due to the addition of egg and egg whites that hold the cornbread all together. Also, the use of the mini cupcake baking pan mitigates the risk of crumble.

Now, here is a little tip that may be obvious. Do not forget to spray the pan with a baking spray that includes flour! The dreamy mini cornbread will slide off the pan once cooled. Let them cool further on a cooling rack, but do enjoy them warm if you wish to add a little butter on top.

This classic cornbread recipe is so quick to make and the cornbread is ready in 15 minutes. Quick and simple? Say less. I make a small batch, one mini cupcake pan at a time. If you wish to double the batter, simply store them in the refrigerator for up to a week or in the freezer for longer. It can last at room temperature for two days, but I am sure you will finish all your cornbread by then!

So, can you bake the Classic Cornbread in a 9×13 pan?

The answer is yes. The cornbread will come out the same, but you will just need to bake it for 30 minutes instead of 15 minutes. The best thing about a classic cornbread, aside from the various toppings, is the infinite possibilities of add-ons to the cornbread batter. You can get creative and add on cheese, bacon, peppers, and more. Personally, I love to add a little cheese. Gouda is my favorite for its taste, and perfect for a morning treat paired with a fresh omelet.

I love making this dish in a cupcake pan. It makes a typical cornbread make that much cuter. If you close both your eyes, maybe you will feel like you are eating a cupcake. Just kidding, this dish gives you all the flavor you need!

Now, you are officially ready to get started. I cannot wait for you to impress everyone with your Classic Cornbread. Check out the final recipe below!