Cornbread Muffins
30 min·Southern
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Ingredients
Wet Ingredients
- 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!!!)
Dry Ingredients
- 3/4 cup yellow cornmeal (sold in packets labelled "polenta" in Australia)
- 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
- Extra melted butter for greasing and brushing
Instructions
7 steps
- 1
Preparation - Preheat oven to 180C/350F. Brush a 12 hole standard muffin tin with melted butter.
- 2
Dry - Combine Dry ingredients in a bowl and give them a quick stir to combine.
- 3
Wet - Whisk Wet ingredients in a bowl until combined.
- 4
Combine - Pour Wet into Dry ingredients. Mix until combined.
- 5
Fill - Spoon the batter into the greased muffin tray – use it all up, fill the holes right up!
- 6
Bake - Bake in the oven for 20 minutes or until the top is golden brown.
- 7
Cool - Remove muffin tray from the oven. Optional: Brush tops with melted butter. Cool for 5 minutes then remove muffins onto a rack.
Progress
0 / 7 steps
