Cornbread Mini Muffins

Twelve baked golden mini cornbread muffins arranged in rows on a plate.

Cornbread Mini Muffins Recipe

  • Makes: 24 Muffins
  • Serving Size: 1 Mini Muffin (cut in half)
  • Stage: Toddler 12+ months


  • ¼ cup melted unsalted butter
  • 1 large egg
  • 1 ¼ cup milk of choice
  • 1 4oz jar Gerber 1st Foods Natural for Baby Corn Puree
  • ½ cup Gerber Grain & Grow Oatmeal
  • 1 cup whole wheat flour
  • ½ cup cornmeal
  • ⅛ tsp salt
  • 1 tsp baking powder


  1. Preheat the oven to 375 degrees. Grease a mini muffin pan, or line with liners.
  2. In a medium bowl, mix together the Gerber Corn puree, egg, melted butter, and milk. In another medium bowl, whisk together the Gerber Grain & Grow, cornmeal, flour, baking powder, and salt.
  3. Slowly add the dry ingredients to the wet ingredients, mixing until just combined.
  4. Add the dough to a mini muffin pan, filling each cup to the top.
  5. Bake for 15-17 minutes. Test one of the muffins for doneness by sticking in a toothpick and seeing if it comes out clean. Cool completely.
  6. Cut into portions appropriate for your baby’s age and serve. Store leftovers in an airtight container in the fridge for up to 5 days. Freeze in an airtight container for up to one month.