Easy 3-Ingredient Cornbread Muffins (No Eggs or Milk)
These quick and fluffy cornbread muffins come together with just self-rising cornmeal mix, water, and oil - no eggs or milk needed. Perfect for vegan meals, allergy-friendly baking, or a fast side for soups, stews, and chili.
Equipment
- Muffin tin 12-cup
- Mixing bowl
- Spoon or spatula
- Measuring cups
- Toothpick for testing doneness
- Use silicone muffin cups or a mini loaf pan
Ingredients
- 2 cups self-rising cornmeal mix
- 1 1/3 cups water
- 1/4 cup vegetable oil or melted coconut oil
Instructions
- Preheat your oven to 400°F (200°C). Lightly grease a standard 12-cup muffin tin or line with paper liners
- In a large mixing bowl, combine the self-rising cornmeal mix and water. Stir until the mixture is evenly moistened.
- Add the oil and stir until the batter is smooth and consistent. Do not overmix.
- Spoon the batter into the prepared muffin tin, filling each cup about 3/4 full.
- Bake for 15–18 minutes, or until the tops are golden and a toothpick inserted into the center comes out clean.
- Cool in the pan for 5 minutes before removing. Serve warm for the best flavor and texture.
Video
Notes
- Use fresh self-rising cornmeal mix. Expired mix may not rise well, resulting in dense muffins.
- Avoid overmixing. Stir just until combined to maintain tenderness.
- Make sure your oven is fully preheated before baking to ensure a good rise.
- Grease the tin well if not using liners—cornbread tends to stick.
- Let muffins rest a few minutes after baking to help them hold shape and avoid crumbling when removed.