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~