New England Corn Bread Muffins
From Scratch Baking

New England Corn Bread Muffins

These corn bread muffins are mouthwatering and buttery with a touch of sweetness.

I love the Indian Head enriched yellow cornmeal. First. it’s made in the U.S.A. 
Secondly, it is so flavorful when blended with the other ingredients. It just makes a good corn bread. So, I recommend this brand and have connected a link below if you’d like to try it too.


Dry Ingredients:

1 C Indian Head yellow corn meal

1 C all-purpose flour

1/2 C organic sugar

1 Tbsp. baking powder

1 Tsp. Himalayan fine salt

1 Tbsp. baking powder

Wet Ingredients:

1 C organic milk or buttermilk (I used organic farm milk from my local dairy)

2 large organic eggs beaten

1/2 stick salted organic butter, melted

1/4 Tsp. pure vanilla

1/4 C organic local honey

Let’s get baking!

Preheat your oven to 400 degrees.

Combine all of the dry ingredients in one bowl and mix gently. Next, combine all of the wet ingredients in a separate bowl and whisk together until well blended. Then, combine the wet and dry ingredients together and stir until just well blended.

Pour into muffin cups, about 2/3 full. Bake for about 15min. or until golden brown. This mix will make about 12 muffins

Let cool and pair with a hearty bowl of Sunday Football chili, or any meal. Warm the muffin and enjoy as a quick snack with a pat of butter.

Please tag me @breezygreenhome on Instagram, or comment below when you bake these and I will share your corn bread muffin!

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Indian Head Enriched Yellow Corn Meal