Cornbread Muffins

Name: Cornbread Muffins
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Southern
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; 3/4 cup yellow cornmeal; 1 1/2 cups (225g) flour (plain/all purpose); 1 tbsp baking powder; 1/2 cup (110g) white sugar; 1/4 tsp salt

30 min·Southern

Prep10 min

Cook20 min

Total30 min

My Korean Kitchen

Ingredients

Instructions

7 steps

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.

20 min

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

Nutrition

Per serving (based on 12 servings)

Calories

231cal

Protein

4.0g

Carbs

32.0g

Fat

9.0g

Fiber

1.0g

Sugar

10.0g

Sodium

195mg

Saturated Fat

5.0g

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Ingredients

Wet Ingredients

Dry Ingredients

Instructions

Nutrition