Moist Sugarless Cornbread Muffins Recipe

Name: Moist Sugarless Cornbread Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (14 1/2 ounce) can creamed corn; 1/2 cup fat free sour cream; 1/2 cup nonfat milk; 2 large eggs; 2 tablespoons butter, melted; 1 cup flour; 2 cups cornmeal; 1 1/2 teaspoons salt; 2 teaspoons baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon cayenne pepper

Servings: persons

1 (14 1/2 ounce) can creamed corn
1/2 cup fat free sour cream
1/2 cup nonfat milk
2 large eggs
2 tablespoons butter, melted
1 cup flour
2 cups cornmeal
1 1/2 teaspoons salt
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon cayenne pepper

1
Preheat oven to 450 degrees.
2
Heat creamed corn over medium heat until boiling. Stir in 1 cup of the cornmeal.
3
Mix sour cream & milk until well blended.
4
Stir sour cream mixture into creamed corn mixture, then add eggs and melted butter.
5
Mix cornmeal, flour, salt baking powder, soda and cayenne pepper into a medium bowl.
6
Stir into wet ingredients.
7
Place cupcake papers into muffin tin and fill 1/2 full with batter.
8
Bake 15 minutes or until golden brown.
9
Let cool on a wire rack.

499

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 (14 1/2 ounce) can creamed corn, 1/2 cup fat free sour cream, 1/2 cup nonfat milk, 2 large eggs, and more.

Yes, Moist Sugarless Cornbread Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Moist Sugarless Cornbread Muffins

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