Cornbread Muffins
User Reviews
5
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
12
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Calories
231 kcal
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Course
Side Dish, Bread, Baked Goods
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Cuisine
American
Cornbread Muffins
Description
This recipe for Cornbread Muffins combines yellow cornmeal (often labelled polenta), all-purpose flour, baking powder, sugar, and salt with wet ingredients: melted unsalted butter, eggs, milk of any fat percentage, and canned creamed corn. The dry and wet mixtures are combined gently and spooned into a buttered 12-hole muffin tin. Baking at 350°F for approximately 20 minutes results in golden-topped muffins with a moist crumb and subtle corn sweetness.
The texture is tender but retains a gritty cornmeal bite, reflecting the ground corn component. They are best served warm with butter and honey or paired with meals that benefit from a lightly sweet, corny bread. They keep well in an airtight container for 3 to 4 days.
The recipe notes explain that in Australia, "polenta" refers to cornmeal and suggest acceptable substitutions for creamed corn by pureeing canned corn kernels with some liquid and flour to mimic creaminess. The muffins’ moderate sweetness is adjustable by reducing sugar quantity.
Ingredients
Wet Ingredients
- 1/2 cup / 125 ml / 115 g butter , melted unsalted
- 2 egg
- 3/4 cup / 185 ml milk , any fat %
- 1 CUP canned creamed corn (NOT 1 CAN!!!)
Dry Ingredients
- 3/4 cup cornmeal sold in packets labelled "polenta" in Australia) (Note 1, yellow
- 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
Baking:
- butter for greasing and brushing, melted, extra
Instructions
- Preheat oven to 180C/350F. Brush a 12 hole standard muffin tin with melted butter.
- Combine Dry ingredients in a bowl and give them a quick stir to combine.
- Whisk Wet ingredients in a bowl until combined.
- Pour Wet into Dry ingredients. Mix until combined.
- Spoon the batter into the greased muffin tray - use it all up, fill the holes right up!
- Bake in the oven for 20 minutes or until the top is golden brown.
- Remove muffin tray from the oven. Optional: Brush tops with melted butter. Cool for 5 minutes then remove muffins onto a rack.
Notes
- In Australia, cornmeal is commonly sold as "polenta"; choose regular ground, not instant.
- Substitute self-raising flour for flour plus baking powder if preferred.
- Store muffins in an airtight container for 3 to 4 days; best served warm with butter or honey.
- If canned creamed corn is unavailable, blend canned corn kernels with some liquid and flour to substitute.
- The muffins provide a moist, tender texture with a gentle corn flavor and a slight graininess from the cornmeal.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 231 kcal
% Daily Value*
| Calories | 231cal | 12% |
| Carbohydrates | 32g | 11% |
| Protein | 4g | 8% |
| Fat | 9g | 14% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 49mg | 16% |
| Sodium | 195mg | 8% |
| Potassium | 208mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 10g | 20% |
| Vitamin A | 315IU | 6% |
| Vitamin C | 1mg | 1% |
| Calcium | 69mg | 7% |
| Iron | 1.3mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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