Cornbread or Corn Muffins
Baked in a scone pan, these come out perfectly portioned and golden brown in 15 minutes.
Ingredients
- 1 cup (~154 g) corn meal we prefer Indian Head yellow
- 1 cup (130 g) all-purpose flour
- ¼ cup sugar
- 1 teaspoon salt
- 3 teaspoons baking powder
- ¼ (56 g) cup extra-light olive oil
- 1 cup milk
- 1 egg beaten
- heaping ⅓ cup chopped jalapeño peppers optional
Instructions
- Preheat oven to 425°F.
- Combine corn meal, flour, sugar, baking powder, and salt in a bowl.
- Mix oil, egg and milk together, and add to dry ingredients, mixing just until combined.
- Bake in a greased 9” x 9” x 2” pan for 20-25 minutes for cornbread, 14-15 minutes for muffins.
24 February 2026: I’ve been making this in the scone pan shown in the picture for years. This morning I decided to try making the the jalapeño version in my 8-well mini loaf pan. Each well got 100 grams of batter. I baked it on rack 2 for about 12-13 minutes, and I had to take out a few of the loaves early because they were browning quickly. Next time I will try rotating the pan halfway through baking.