Cornbread is the unsung hero of any hearty meal.

Enjoying a classic meat and potatoes kind of dinner? A warm cornbread muffin is just the thing to round it all out. Looking for a side dish for your holiday feast? These cornbread muffins are perfect for soaking up all the last bits of gravy on your plate. No matter what you're serving them with, just don't forget a softened swipe of butter on top!

Directions

1. Position rack in the middle of the oven and preheat to 400F. Grease a muffin tin with nonstick spray.
2. In a medium bowl, beat the eggs. Add the Greek yogurt and milk and mix to combine. While whisking, slowly add the melted butter to the bowl.
3. In a large bowl, combine cornmeal, flour, sugar, baking powder, baking soda, and salt.
4. Add the wet mixture to the bowl with the dry mixture. Gently mix the batter until just combined.
5. Divide the cornbread batter evenly among each muffin cup, filling each cup about three-quarters full.
6. Bake for 18 minutes, or until muffin tops are golden brown and a toothpick inserted in the center of a muffin comes out clean.
7. Serve warm with Nellie's Free Range Sea Salted Butter and enjoy!