BBQ Baby Shower Cornbread (Printable)

Golden cornbread muffins with a smoky hint and cheddar, ideal for gatherings or savory pairings.

# What You'll Need:

→ Dry Ingredients

01 - 1 cup yellow cornmeal
02 - 1 cup all-purpose flour
03 - 1/4 cup granulated sugar
04 - 1 tablespoon baking powder
05 - 1/2 teaspoon baking soda
06 - 1/2 teaspoon salt

→ Wet Ingredients

07 - 2 large eggs
08 - 1 cup buttermilk
09 - 1/3 cup unsalted butter, melted and cooled

→ Flavor Additions

10 - 1/2 cup barbecue sauce, sweet and smoky variety
11 - 1/2 cup shredded sharp cheddar cheese
12 - 1/4 cup chopped scallions or chives, optional

# How to Make It:

01 - Preheat oven to 400°F. Line a 12-cup muffin tin with paper liners or coat with nonstick spray.
02 - In a large mixing bowl, whisk together cornmeal, flour, sugar, baking powder, baking soda, and salt until evenly distributed.
03 - In a separate bowl, whisk eggs, buttermilk, and melted butter together until smooth and fully combined.
04 - Pour wet ingredients into dry ingredients and gently fold together using a spatula until just combined. Do not overmix; slight lumps are acceptable.
05 - Swirl in barbecue sauce, cheddar cheese, and scallions by folding a few times to create a marbled effect. Avoid complete mixing to maintain visual appeal.
06 - Divide batter evenly among muffin cups, filling each approximately 3/4 full.
07 - Bake for 18 to 20 minutes until a toothpick inserted into the center comes out clean.
08 - Allow muffins to cool in the tin for 5 minutes, then transfer to a wire rack for complete cooling.

# Expert Tips:

01 -
  • They're foolproof enough to make the night before an event, yet fancy enough that guests assume you spent hours on them.
  • The smoky-sweet barbecue swirl creates this beautiful marbled effect that looks intentional even when you're just gently folding.
  • They bridge the gap between a bread course and a side dish, which means they work everywhere from formal showers to casual backyard gatherings.
02 -
  • The barbecue sauce needs to be a genuine smoky-sweet kind, not a thin tomato-vinegar sauce—the thickness and flavor profile actually affect how the muffin bakes and tastes, and a thin sauce will make them soggy.
  • Don't overmix the batter no matter how tempting it is to make it completely smooth; a few lumps are your friend because they're what keeps these muffins tender instead of dense and crumbly.
03 -
  • Room temperature ingredients mix more smoothly and create a more uniform crumb; pull your eggs and buttermilk out of the fridge 15 minutes before baking if you have time.
  • The secret to getting those clean marbled swirls is using a spatula with a flat edge and working from the outside of the bowl toward the center with very gentle motions—think of it as barely disturbing the batter rather than aggressively mixing.
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