Perfect Sweet Cornbread Muffins


Recently my husband and I celebrated our 14th wedding anniversary! 
We went away for the day, did a little shopping, visited my brand new nephew, Baby Jace, saw the new Amazing Spiderman movie, and just spent the day together.

As were heading home that evening we decided to eat dinner at this cute little BBQ joint called Millstone BBQ.  Now, the food was OUT OF THIS WORLD, but the thing that we loved the most were these little cornbread muffins they serve at the table!

These muffins were like nothing I have ever tasted!  Moist, sweet, almost cake-like!  It was divine!  I HAD to take a chance and ask for the recipe.  While they were not willing to give up their recipe, the waitress DID tell me about the secret ingredient, Vanilla Pudding.  So, after a little tweaking in my kitchen, I present to you the closest I could come to the Millstone BBQ muffins (and between you and me...it's pretty darn close). 

You are going to FLIP over these muffins and I can't wait to share them with you!

Perfect Sweet Cornbread Muffins:
*Prep Time: 10 min.  *Cook Time:  10-13 min.  *Difficulty:  Easy  *Servings: 18 large muffins

Ingredients:



  • 2 c. flour
  • 1 c. yellow cornmeal
  • 1 small pkg. instant vanilla pudding (not sugar free!)
  • 1 1/2 tsp. baking powder
  • 1 tsp. baking soda
  • 1/2 tsp. salt
  • 2 eggs
  • 1 c. granulated sugar
  • 1/2 c. butter, melted and cooled slightly
  • 3/4 c. sour cream
  • 1 c. milk
  • Cooking spray

 Tools:
  • 2 mixing bowls
  • Muffin tins
  • Whisk
  • Spatula
  • Ice cream scoop
Pre-heat the oven to 400 degrees and place the racks in the middle of the oven.


To begin, you will combine the flour, cornmeal, pudding, baking powder, baking soda, and salt in one bowl.
Whisk together until well combined.


In a separate bowl, combine the eggs, sugar, butter, milk, and sour cream.
Whisk together until smooth.


Now, slowly combine the dry into the wet while stirring with a rubber spatula.
You don't want to use a mixer here, because if you over beat the batter,
it will become tough.


Keep adding the dry to the wet and stirring until you get this lovely, thick, batter.


Now, spray your muffin tin with cooking spray, as well as your ice cream scoop.
Then place one scoop of batter into each compartment of your muffin tin.


Place in the oven.


And bake for 10-13 minutes until the edges are golden brown,
and a toothpick comes out clean.


Mmmmm....Don't they look beautiful? 

These corn muffins are so sweet and moist, perfect with some warm butter and raw honey.
You would never think these had pudding in them, and it will leave your family and friends saying
"What is that?  It's soooo good!"

Enjoy y'all!

And as always...

Happy Reading, Happy Eating, and Happy Living,

~The Kitchen Wife~


Perfect Sweet Cornbread Muffins:
*Prep Time: 10 min.  *Cook Time:  10-13 min.  *Difficulty:  Easy  *Servings: 18 large muffins


Ingredients:
  • 2 c. flour
  • 1 c. yellow cornmeal
  • 1 small pkg. instant vanilla pudding (not sugar free!)
  • 1 1/2 tsp. baking powder
  • 1 tsp. baking soda
  • 1/2 tsp. salt
  • 2 eggs
  • 1 c. granulated sugar
  • 1/2 c. butter, melted and cooled slightly
  • 3/4 c. sour cream
  • 1 c. milk
  • Cooking spray

 Tools:
  • 2 mixing bowls
  • Muffin tins
  • Whisk
  • Spatula
  • Ice cream scoop
Directions:
  1. Preheat the oven to 400 degrees and place the racks of the oven in the middle.
  2. Combine the flour, cornmeal, pudding, baking powder, baking soda, and salt in one bowl.
    Whisk together until well combined.
  3. In a separate bowl, combine the eggs, sugar, butter, milk, and sour cream.Whisk together until smooth.
  4. Slowly combine the dry into the wet while stirring with a rubber spatula.You don't want to use a mixer here, because if you over beat the batter, it will become tough.
  5. Spray your muffin tin with cooking spray, as well as your ice cream scoop.  Then place one scoop of batter into each compartment of your muffin tin.
  6. Place in the oven and bake for 10-13 minutes until the edges are golden brown, and a toothpick comes out clean.
  7. Serve and ENJOY!

6 comments

  1. Nowhere in the instructions did I see where it said to add the milk listed in the ingredients. Should you use the milk by making the pudding first or do you add the milk when you add in the other liquid ingredients? My daughter made these tonight and by the time we noticed it didn't say when to add the milk, we had to just add it at the very end. They came out amazing and everyone loved them, but I was just curious how you do it. Thanks!

    ReplyDelete
    Replies
    1. Hi Christy! Thanks so much for pointing that out to me. Sometimes it's easy to overlook the simplest of details when you have read something a million times. lol You add the milk with the eggs, butter, and sour cream. I'm so glad they turned out in spite of the milk though. I've made the proper corrections and thanks so much for being a loyal reader! :)

      Delete
  2. Hi Mandee,

    Have you ever made this as a single recipe in a baking dish? If so, what size pan, oven temp. and how long would you bake? thanks!

    ReplyDelete
    Replies
    1. I haven't :( However, I will give it a try this weekend and get back to you.

      Delete
  3. Thank you! I made 2 batches of the muffins last weekend and they were wonderful. Another question: how do you recommend storing them overnight to keep them fresh but not sticky.

    ReplyDelete
    Replies
    1. I usually store mine in a gallon-sized resealable bag with a slice of bread in it.

      Delete

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