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.
Let’s Test Out This Recipe
I am happy to have an eager recipe tester, Kalya, on board, who tried out this recipe and shared her feedback. Kayla is a rookie home cook, understandably, still attending high school. I’m excited to have Kalya’s feedback, as I’m sure some of the readers here are also just learning to cook. I hope you find this section helpful and relatable.
Kayla: “First of all, I would like to say that these were so delicious! Fresh out of the oven, the steaming muffins were perfect for a downcast day. I would especially recommend these for a quick and easy snack whether it’s for the holidays or even an everyday munch. Not only convenient and tasty, these muffins are easy to make and even easier to eat!
First, is the baking process. I have to admit that I have never even seen cornmeal before… However, it was surprisingly easy to work with! After I combined the wet and dry ingredients, the mixture formed rather quickly and it was convenient just to pop them in the muffin tins. Instead of worrying about using canned corn and other complicated steps to make cornbread, this recipe was perfect.
Next, is the taste. The crunch was impressive! It went perfectly with the softness of the muffin and its taste was by far the best cornbread muffin I have ever had. As Heejee said, I would definitely eat these with salted butter. Although these are good without it, the muffins tasted so amazing right out of the oven with melted butter on top! The sweet flavors mixed very well with the salty butter so I would definitely recommend it. Even adding your favorite jam would taste great with these! These muffins are also quite filling and the flavors would go with pretty much any meal.
I also have to add that my whole family absolutely loved these muffins. In fact, my grandma ate four! I also had around three… who’s actually counting? (Not me…) Soon enough, after a couple hours, the whole batch was snatched up! I definitely couldn’t resist these muffins and I would definitely try these out again.”
Hello from Kayla: “My name is Kayla and I am currently trying out new recipes from this blog. From my own amateur baking and cooking experiences with making these dishes, hopefully, you guys can gain some insight and have a good laugh!”