Perfect Cornbread Muffins With Corn! Recipe

Name: Perfect Cornbread Muffins With Corn!
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Baking & Desserts
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

Servings: persons

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

1
Grease mini muffin tins well then sprinkle the tins with a little flour to really get the tins stick proof! Preheat oven to 475u00b0.
2
Mix flour, corn meal, sugar, baking soda, salt and brown sugar together well.
3
Mix milk, egg, and butter together in another bowl then stir in corn.
4
Pour wet mixture into flour mixture and mix ONLY until just blended. Do not over mix!
5
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.
6
Let cool on wire racks.

No nutrition data on file — estimate from the ingredient list.

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 10 ingredients. The key ingredients include: 1 1/4 cups flour, 1 1/3 cups yellow cornmeal, 1/3 cup sugar, 1 1/2 teaspoons baking soda, and more.

Yes, Perfect Cornbread Muffins With Corn! 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.

Perfect Cornbread Muffins With Corn!

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