Go Back
–+ servings
Cornbread Muffins
Print

Cornbread Muffins

Course Breads and Muffins
Cuisine American
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 12 Cornbread Muffins
Author Pam - For the Love of Cooking

Equipment

  • Muffin Tin
  • Wire Cooling Rack

Ingredients

Wet Ingredients:

  • ½ cup unsalted butter melted, cooled
  • 2 eggs
  • ¾ cup milk
  • 1 CUP canned creamed corn (1 (8.5-oz) can)

Dry Ingredients:

  • ¾ cup yellow cornmeal fine or medium coarse
  • 1½ cups flour
  • 1 tbsp baking powder
  • ½ cup white sugar can reduce to ¼ cup
  • ¼ tsp salt

Instructions

  • Preheat the oven to 350 degrees. Coat a muffin tin with melted butter or cooking spray.
  • Whisk together the melted butter, eggs, milk, and a cup of creamed corn until well combined.
  • Whisk together the yellow cornmeal, flour, baking powder, sugar, and salt until well combined.
  • Pour the wet ingredients into the dry ingredients and mix until combined.
  • Pour the batter into the muffin tin all the way to the top of each cup–use all the batter between the 12 muffin cups.
  • Place in the oven to bake for 20 minutes, or until the top is golden brown and a tester inserted in the center comes out clean.
  • Brush the tops with melted butter, if desired.
  • Cool for a few minutes before moving them to a wire cooling rack.