Easy Cornbread Muffins with Pork Lard

These cornbread muffins are buttery and soft with the perfect balance of sweetness. With simple ingredients these muffins come together in 30 minutes using one bowl. The trick to fluffy muffins is using half butter and half pork lard to create a moist inside and a crispy outside. We know what you’re thinking. No, you can’t taste the pork lard! They taste like classic cornbread but in muffin form. Make them for a quick snack or as a tasty side dish. Don’t forget to top it with a slab of butter and a drizzle of honey!

Baking Substitutions

• Sugar swaps: This recipe works well using granulated sugar or coconut sugar. The ratio is 1:1 so it depends on what sugar you like to bake with. We have not tried making this recipe with maple syrup.
• Use all butter: This recipe calls for half butter and half lard; however, this recipe works fantastic with all butter. Just swap in 8 tablespoons of unsalted butter instead of lard. It’s that simple.

Can you freeze cornbread muffins?

Yes, you can! Wrap them in parchment paper and place into the freezer for up to 3 months. When ready, let them defrost on the counter and reheat for 5 minutes or until fully warmed.

Baking tips for lard:

• Lard is a substitute for butter. Use a 1:1 ratio.
• Use half butter and half lard in baking recipes. Swap out half the butter and replace with half lard. This way you’ll keep some of that butter flavor! If you’re trying to swap lard into a new recipe, start by just replacing a few tablespoons to make sure it works.

Cornbread Muffins with Pork Lard
Prep time: 8 minutes
Cook time: 22 to 25 minutes
Total time: 30 minutes
Makes: 8-10 muffins

Ingredients
1 cup cornmeal (medium grind)
1 cup all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
4 tbsp unsalted butter, melted and slightly cooled
4 tbsp pork lard or pork leaf lard, melted and slightly cooled
1/3 cup cane sugar
2 tbsp sage honey or a mild honey
1 large egg, at room temperature
1 cup milk
½ cup fresh or frozen corn kernels (if using frozen, thaw before adding into batter)

Instructions

1. Preheat the oven to 350 F. Line a muffin tin with parchment paper liners. Optional to lightly spray inside of paper liners with avocado spray.
2. In a small pot, add pork lard over medium-high heat. Once the lard is completely melted, remove and set aside. Then add in butter and once completely melted, turn off and set aside.
3. In a large bowl, whisk together cooled butter, lard, sugar and honey until smooth. Whisk in the egg and then add in the milk. Add in the cornmeal, flour, baking powder, baking soda and salt. Lightly mix until just combined. Fold in the corn kernels. Do not overmix the batter as it will make your muffin texture dense after baking. Muffin texture should be light and fluffy.
4. Evenly divide the batter into parchment paper liners, filling about two thirds. Bake for about 22 to 25 minutes or until a toothpick inserted into the middle comes out clean.
5. Remove muffin tin from the oven and let rest for about 5 minutes. Transfer muffins to a wire rack to finish cooling.
6. Enjoy these muffins warm with some butter and sea salt. Store muffins in an airtight container for up to 3 days at room temperature or freeze for up to 3 months.