why make this recipe
Cornbread muffins are a deliciously simple treat that everyone loves. They are perfect for breakfast, snack time, or as a side with your favorite dishes. Their sweet and savory taste makes them versatile enough to enjoy with soups, stews, or even on their own. Plus, making them is quick and easy, making it a great recipe for beginners or anyone looking for a fast and satisfying bake.
how to make Cornbread Muffins
Ingredients:
- 1/2 cup / 125 ml / 115 g butter (melted unsalted)
- 2 eggs
- 3/4 cup / 185 ml milk (any fat %)
- 1 CUP canned creamed corn (NOT 1 CAN!!!)
- 3/4 cup yellow cornmeal (sold in packets labelled "polenta" in Australia) (Note 1)
- 1 1/2 cups (225g) flour (plain/all purpose)
- 1 tbsp baking powder
- 1/2 cup (110g) white sugar (can reduce to 1/4 cup)
- 1/4 tsp salt
- Extra melted butter (for greasing and brushing)
Directions:
- Preheat oven to 180C/350F. Brush a 12-hole standard muffin tin with melted butter.
- Combine dry ingredients in a bowl and give them a quick stir to combine.
- Whisk wet ingredients in a bowl until combined.
- Pour wet into dry ingredients. Mix until combined.
- Spoon the batter into the greased muffin tray – use it all up, fill the holes right up!
- Bake in the oven for 20 minutes or until the top is golden brown.
- Remove muffin tray from the oven. Optional: Brush tops with melted butter. Cool for 5 minutes then remove muffins onto a rack.
how to serve Cornbread Muffins
Cornbread muffins are best served warm. You can enjoy them plain or spread with butter, honey, or jam. They also pair wonderfully with soups and chili, making them an ideal side dish for any meal.
how to store Cornbread Muffins
To store cornbread muffins, let them cool completely and then place them in an airtight container. You can keep them at room temperature for up to 2 days. For longer storage, wrap them tightly in plastic wrap and place them in the fridge for up to a week or freeze them for up to 3 months.
tips to make Cornbread Muffins
- Don’t overmix the batter; a few lumps are okay.
- For extra flavor, consider adding cheese or jalapeños to the mix.
- Make sure not to skip greasing the muffin tin to prevent sticking.
variation
For a twist, try adding cooked bacon bits or chopped green onions for added taste. You can also substitute half of the flour with whole wheat flour for a healthier option.
FAQs
How can I make these muffins gluten-free?
Use a gluten-free flour blend instead of regular flour. Make sure the baking powder is also gluten-free.
Can I use frozen corn instead of canned creamed corn?
Yes, you can use thawed frozen corn instead of creamed corn. Just blend it slightly to get a smoother texture.
What should I do if my muffins are too sweet?
You can reduce the sugar in the recipe to suit your taste. Start with 1/4 cup and see how you like it.
Cornbread Muffins
Ingredients
Wet Ingredients
- 1/2 cup butter (melted unsalted) For greasing and brushing
- 2 whole eggs
- 3/4 cup milk (any fat %)
- 1 cup canned creamed corn NOT 1 CAN!!!
Dry Ingredients
- 3/4 cup yellow cornmeal Sold in packets labelled 'polenta' in Australia
- 1 1/2 cups flour (plain/all purpose) Can substitute half with whole wheat flour for a healthier option
- 1 tbsp baking powder
- 1/2 cup white sugar Can reduce to 1/4 cup if desired
- 1/4 tsp salt
Instructions
Preparation
- Preheat oven to 180C/350F. Brush a 12-hole standard muffin tin with melted butter.
- Combine dry ingredients in a bowl and stir to combine.
- Whisk wet ingredients in a separate bowl until combined.
- Pour wet ingredients into dry ingredients. Mix until combined.
- Spoon the batter into the greased muffin tray, filling the holes right up.
Baking
- Bake in the oven for 20 minutes or until the top is golden brown.
- Remove muffin tray from the oven. Optionally brush tops with melted butter. Cool for 5 minutes then remove muffins onto a rack.