This post is sponsored by Nellie’s Free Range.
I feel like Thanksgiving dinner isn’t complete without cornbread. How about you? I love these cornbread muffins because you get those crispy edges in every bite. Top them with Nellie’s Free Range Butter from grass-fed cows and you’ll have a hard time stopping at one. Save this post and try it for Thanksgiving dinner!
My go-to butter from Nellie’s Free Range is made with cream from happy cows who are free to roam in open pastures.Just like the hens that lay their free range eggs, Nellie’s cows spend their days on small family-run American farms.
I feel like Thanksgiving dinner isn't complete without cornbread. How about you? I love these cornbread muffins because you get those crispy edges in every bite.
- 2 Nellie’s Free Range Eggs
- 1 cup Greek yogurt
- 1/2 cup milk
- 1 stick Nellie’s Free Range Unsalted Butter melted
- 1 1/4 cup yellow cornmeal
- 1 1/4 cup all-purpose flour
- 1/2 cup sugar
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- baking spray
- Serve with Nellie’s Free Range Sea Salted Butter softened
Position rack in the middle and preheat oven to 400 F.
In a bowl, beat the eggs. Mix in Greek yogurt and milk. Slowly add melted butter while whisking.
In a separate bowl, combine cornmeal, flour, sugar, baking powder, baking soda, and salt.
Add the wet mixture into the bowl with the dry mixture. Gently mix until just combined.
Grease a muffin tin with baking spray. Divide the batter into each muffin cup.
Bake for about 18 minutes until muffin tops are golden brown.
Serve with Nellie’s Free Range Sea Salted Butter, and enjoy.