Perfect Cornbread Muffins With Corn!
Ingredients
- 1 1/4 cups flour ⓘ
- 1 1/3 cups yellow cornmeal ⓘ
- 1/3 cup sugar ⓘ
- 1 1/2 teaspoons baking soda ⓘ
- 1/2 teaspoon salt ⓘ
- 4 tablespoons brown sugar ⓘ
- 1 cup buttermilk (or 1 cup milk mixed with a few teaspoons lemon juice) ⓘ
- 1/2 cup melted then cooled butter ⓘ
- 1 egg, beaten ⓘ
- 3/4 - 1 cup thawed frozen corn ⓘ
Instructions
- Grease mini muffin tins well then sprinkle the tins with a little flour to really get the tins stick proof! Preheat oven to 475°.
- Mix flour, corn meal, sugar, baking soda, salt and brown sugar together well.
- Mix milk, egg, and butter together in another bowl then stir in corn.
- Pour wet mixture into flour mixture and mix ONLY until just blended. Do not over mix!
- Scoop mixture into prepared tins and lower oven temp to 425 and bake for 8-12 minutes for mini muffin tins or about 15-20 for regular sized muffins OR until tooth pick comes out clean from the center muffin.
- Let cool on wire racks.
Nutrition & Diet Analysis (per serving)
699
kcal
35% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).