Cornbread Muffins
Delicious and simple cornbread muffins that are perfect for breakfast, snacks, or as a side dish. Their sweet and savory flavor makes them versatile for any meal.
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.
Notes
Best served warm. Enjoy plain or with butter, honey, or jam. Pairs well with soups and chili. Store in an airtight container at room temperature for up to 2 days, in the fridge for up to a week, or in the freezer for up to 3 months. Don't overmix the batter; a few lumps are okay. For extra flavor, consider adding cheese or jalapeños. Make sure to grease the muffin tin to prevent sticking.
Nutrition
Serving: 1gCalories: 180kcalCarbohydrates: 25gProtein: 3gFat: 8gSaturated Fat: 5gSodium: 200mgFiber: 1gSugar: 5g
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