Rosemary Cornbread Muffins

Rosemary Cornbread MuffinsAdd these delicious Rosemary Cornbread Muffins to your soup suppers.
Rosemary Cornbread Muffins
Makes 24
  • 1 cup all-purpose flour
  • 1 cup yellow cornmeal
  • ¼ cup sugar
  • 2 teaspoons baking powder
  • ¾ teaspoon kosher salt
  • ½ teaspoon garlic powder
  • 2 (8.5-ounce) cans cream-style corn
  • 2 large eggs
  • ¼ cup whole buttermilk
  • 1½ tablespoons chopped fresh rosemary
  1. Preheat oven to 375°. Spray 2 (12-cup) muffin pans with cooking spray.
  2. In a large bowl, whisk together flour, cornmeal, sugar, baking powder, salt, and garlic powder. Whisk in corn, eggs, and buttermilk. Fold in rosemary. Using a 3-tablespoon scoop, drop batter into prepared muffin cups.
  3. Bake until a wooden pick inserted in center comes out clean, about 12 minutes. Let cool in pans for 10 minutes. Remove from pans, and let cool completely on wire racks.

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