Get ready to experience cornbread muffins that are unbelievably moist, tender, and bursting with flavor!
This isn't just any recipe; it's a foolproof guide to creating golden, mouthwatering muffins that will disappear in minutes.
Prepare to unlock the secret to cornbread perfection!
Ingredients
Let's gather what we'll need to bake our cornbread muffins—it's easier than you might think! First, you gotta melt half a cup of unsalted butter. Don't skip this, it makes 'em moist.
Then we'll need two eggs—crack 'em like you mean it. Pour in three-quarters of a cup of milk; any kind works. Last on the wet list, a full cup of creamed corn, but not a whole can. That'd be corny. I mean crazy! You probably have most, if not all, of these ingredients in your pantry ready to make speedy cornbread.
For dry stuff, grab three-quarters of a cup of yellow cornmeal—polenta if you're in Australia like me. Add in 1 1/2 cups of flour, a tablespoon of baking powder, half a cup of sugar (reduce to 1/4 cup if you want less sweetness), and a quarter teaspoon of salt. Boom, ingredients done!
Instructions
Alright, bakers, it's time to get cooking! First, preheat your oven to 180C/350F. I usually turn mine on as I'm gathering my ingredients so it's nice and hot! Next, brush a 12-hole muffin tin with melted butter – don't be shy, grease it well!
Now, in a bowl, combine all the dry ingredients: the cornmeal, flour, baking powder, sugar, and salt. Give it a quick stir to mix everything evenly—no lumps allowed!
In a separate bowl, whisk together all the wet ingredients: melted butter, eggs, and milk, and don't forget the star of the show—creamed corn! While this recipe has a different texture, don't be afraid to whip up a side of avocado salsa as a fresh topping to these muffins.
Pour the wet ingredients into the dry ingredients. Mix until it's just combined. Don't overmix, we're not trying to develop gluten here!
Spoon your batter into the greased muffin tray, filling each hole generously. Bake for 20 minutes, or until they're golden brown, then cool for 5 on a rack after brushing with butter (optional).
Recipe Notes
Now that we've covered the basics, I want to share some extra tips and substitutions so you can make these cornbread muffins your own!
First off, if you're in Australia like me, look for cornmeal labeled "polenta"—it's the same thing! Just avoid the instant kind. Another neat trick is you can sub the flour and baking powder with self-raising flour.
- Imagine biting into a warm muffin, slathered with butter and honey – yum!
- Picture dunking your cornbread muffin into a bowl of chili!
- Think about toasting leftover muffins the next day!
- Visualize the golden-brown tops fresh out of the oven!
These muffins keep well! Store them in an airtight container, and they're best warmed up with butter and honey, or even something to dunk them in. If you can't find canned creamed corn, don't you worry! Simply blend a can of regular corn kernels. Just make sure you leave some chunks in the mix, okay?!
Short Recipe Version
Delicious Cornbread Muffins
Prep time: 10 minutes
Cook time: 20 minutes
Serving size: 12 muffins
Ingredients:
- 1 cup all-purpose flour
- 1 cup yellow cornmeal
- 1/2 cup sugar
- 1 tbsp baking powder
- 1/2 tsp salt
- 1 cup milk
- 1/4 cup vegetable oil
- 1 egg
- 2 tbsp melted butter (for brushing)
Instructions:
- Preheat oven to 400°F (200°C).
- In a large bowl, whisk together flour, cornmeal, sugar, baking powder, and salt.
- In a separate bowl, whisk together milk, oil, and egg.
- Pour wet ingredients into dry ingredients and stir until just combined.
- Fill muffin cups 2/3 full.
- Bake for 20 minutes, or until golden brown and a toothpick inserted into the center comes out clean.
- Brush warm muffins with melted butter.
Nutrition Information (Per Serving, estimated):
- Calories: 180
- Fat: 8g
- Saturated Fat: 2g
- Cholesterol: 25mg
- Sodium: 200mg
- Carbohydrates: 25g
- Fiber: 1g
- Sugar: 10g
- Protein: 3g