Cornbread Muffins and Cornsticks Recipe
Cornbread, Muffins, and Cornsticks have been the warm, golden side dish at Southern tables for as long as anyone can remember — whether you press the batter into cast iron cornstick molds or pour it into a muffin tin, the result is always the same satisfying, crumbly sweetness that makes any meal feel more complete.
These Cornbread Muffins and Cornsticks are made with Pioneer Yellow Cornbread Mix for the golden, perfectly textured cornbread that bakes up beautifully in any form and tastes like the best version of itself every single time.
Instructions
- Preheat and Prep Pan
Preheat oven to 400°F. Coat a round 8-inch pan, 6 muffin cups, or 9 cornstick molds with oil.
- Mix the Batter
In medium bowl, combine Pioneer Yellow Cornbread Mix, egg and milk, stirring just until cornmeal is moistened.
- Fill the Pans
Pour batter into prepared pan, filling so that each pan is no more than 2/3 full.
- Bake Until Golden
Bake for 20 to 25 minutes or until the top is golden brown.
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