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Creamy Potato Soup and Easy Cornbread Muffins

This Creamy Potato Soup with Easy Cornbread Muffins is the perfect comforting winter meal! Perfect for busy week nights!
Course Soup
Cuisine American
Keyword potato soup, creamy potato soup
Prep Time 5 minutes
Cook Time 5 minutes
0 minutes
Total Time 10 minutes
Servings 12 muffins
Calories 179kcal
Author Nicole
Cost $10

Equipment

  • stock pot

Ingredients

  • 1 cup cornmeal
  • 3/4 cup all purpose flour
  • 1/4 cup packed dark brown sugar
  • 1/4 cup white sugar
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp coarse kosher salt
  • 5 tbsp butter, melted
  • 2 large eggs
  • 3/4 cup buttermilk

Instructions

  • Preheat oven to 375 degrees. Liberally grease a muffin tin with non-stick cooking spray. We aren't using liners, so make sure to spray them well! 
  • In a large bowl, add cornmeal, flour, sugars, baking powder, baking soda, and salt. Whisk until combined. 
  • Add butter, eggs, and buttermilk to another small bowl or large measuring cup. Whisk to combine. 
  • Add wet ingredients to dry ingredient. Use a spatula or wooden spoon to mix the ingredients together just until they're combined. Use an ice cream scoop to fill muffin tins about 3/4 full. 
  • Bake muffins until golden brown and cooked through, about 12-13 minutes. A toothpick when inserted should come out with a few dry crumbs attached.