Cornbread Muffins
Total Time
30 minutes
Prep Time
10 minutes
Cook Time
20 minutes
Rating
4.99 out of 5 stars
(140)
Ingredients
12 servings
- 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)
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Preparation
Step 1
Preheat oven to 180C/350F. Brush a 12 hole standard muffin tin with melted butter.
Step 2
Combine Dry ingredients in a bowl and give them a quick stir to combine.
Step 3
Whisk Wet ingredients in a bowl until combined.
Step 4
Pour Wet into Dry ingredients. Mix until combined.
Step 5
Spoon the batter into the greased muffin tray - use it all up, fill the holes right up!
Step 6
Bake in the oven for 20 minutes or until the top is golden brown.
Step 7
Remove muffin tray from the oven. Optional: Brush tops with melted butter. Cool for 5 minutes then remove muffins onto a rack.
Step 8
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