Description
The simplest cornbread ever with just 3 ingredients for ultra fast and easy corn muffins or cornbread whenever you want.
Ingredients
Scale
- 2 cups homemade cornbread mix
- 1 cup buttermilk, preferably homemade buttermilk, (substitute 2 Tablespoons of lemon juice and 14 Tablespoons of milk)
- 1 egg
Instructions
- Preheat the oven to 350 F (180 C). Brush the wells in a muffin tin with butter or line them with squares of parchment .
- Measure out the cornbread mix into a bowl. Make a well in the center of the bowl.
- Crack the egg into the well and scramble it with a fork. Pour the buttermilk over the top.
Mix everything just until the cornbread is thoroughly moistened. - Scoop the cornbread into the muffin cups. Bake for 20 minutes until you can touch the center of a muffin and it bounces back. Cornbread is best eaten the day it’s made, but you can store it at room temperature for a couple of days. Warm it back up in the toaster oven for a couple minutes. Cornbread can be frozen for up to 2 months.
Mix everything just until the cornbread is thoroughly moistened. 
- Prep Time: 2 minutes
- Cook Time: 20 minutes
- Category: Breads
- Method: Oven
- Cuisine: American
