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Front page › Southern › Cornbread Muffins

Cornbread Muffins

HB-3414 · Hand-built original · Southern

Cornbread Muffins — the dish itself.

Cornmeal muffins with creamed corn, baked in a buttered tin until golden on top.

SouthernBread, Muffin, Side30 minServes 12231 kcalVegetarianDiabeticLow Fat / Low CholesterolRenal

Main ingredient: unsalted

Servings:12quantities adjust to match

Ingredients

  • 1/2 cup / 4 oz butter (melted unsalted)
  • 2 eggs
  • 3/4 cup milk (any fat %)
  • 1 CUP canned creamed corn (NOT 1 CAN!!!)
  • 3/4 cup yellow cornmeal (sold in packets labelled "polenta" in Australia))
  • 1 1/2 cups flour (plain/all purpose)
  • 1 tbsp baking powder
  • 1/2 cup white sugar (can reduce to 1/4 cup)
  • 1/4 tsp salt
  • Extra melted butter (for greasing and brushing)

Method

  1. Heat the oven to 350F and brush a 12-hole standard muffin tin with melted butter.
  2. Stir the cornmeal, flour, baking powder, sugar and salt together in a bowl.
  3. Whisk the melted butter, eggs, milk and creamed corn together in another bowl until combined.
  4. Pour the wet mixture into the dry mixture and mix until just combined.
  5. Spoon the batter into the tin, filling the holes right up.
  6. Bake for 20 minutes until the tops are golden brown, cool for 5 minutes, turn out onto a rack and serve.

Prep: 10 min · Cook: 20 min · Total: 30 min

Nutrition (per serving, where published)

231 kcalCalories
4 gProtein
32 gCarbs
9 gFat
1 gFibre
10 gSugars
195 mgSodium
49 mgCholesterol
1 servingServing

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