These muffins are so tasty and moist that you don't even need butter for them, just eat them plain! I especially like to serve these as a side to Chili Con Carne, and of course they make an appearance for any Southern meals I make! Can also be made in a skillet.

Source: https://www.recipetineats.com/cornbread-muffins/

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INGREDIENTS

1/2 cup Butter ; Melted
3/4 cup milk
1 cup canned creamed corn
3/4 cup Yellow Cornmeal
1 1/2 Cups flour
1 tbsp baking powder
1/2 cup white Sugar
1/4 tsp salt

Servings

INSTRUCTIONS

1. Preheat oven to 180C/350F. Brush a 12 hole standard muffin tin with melted butter.

2. Combine Dry ingredients in a bowl and give them a quick stir to combine.

3. Whisk Wet ingredients in a bowl until combined.

4. Pour Wet into Dry ingredients. Mix until combined.

5. Spoon the batter into the greased muffin tray - use it all up, fill the holes right up!

6. Bake in the oven for 20 minutes or until the top is golden brown.

7. Remove muffin tray from the oven. Optional: Brush tops with melted butter. Cool for 5 minutes then remove muffins onto a rack.

Notes*

1. Cornmeal (polenta): In Australia, cornmeal is labelled as "polenta" in most supermarkets. Polenta is a porridge-like side dish that has a consistency like a very loose creamy mashed potato. It is to Italians what Mashed Potato is to other countries. Polenta is made from cornmeal which is ground corn.

2. Flour - Can sub flour + baking powder with self raising flour.

3. STORING: These keep well for a 3 to 4 days in an airtight container. They are always best

served warm with butter and honey, or something for dunking!

4. CREAMED CORN SUB: If you can't get canned creamed corn, use this as a sub (we tried it and it's near perfect) - use 1 can of corn kernels. Put all the corn + 1/3 of the liquid in the can

+ 1 tbsp flour into a bowl. Then blitz with hand blender (or use blender) until you can't see whole corn kernels anymore but there are still corn chunks (don't to puree). See video for what creamed corn looks like. Use in place of canned creamed corn in this recipe.

5. WHAT THEY TASTE LIKE: Moist with a muffin like texture with a lovely corn flavour. A bit sweet (2 tsp sugar in each muffin) but not overly sweet (can reduce sugar) with a bit of gritty texture from the cornmeal which is a nice reminder that it's there. I am utterly in love with these Cornbread Muffins!

6. Leftover creamed corn: This is what I do (don't judge me!) - toast bread, heat corn, spread on toast, top with cheese, grill. Eat and be happy...

NOTES

Alert editor

Cornbread Muffins

1/2 cup Butter Melted
3/4 cup milk 
1 cup canned creamed corn 
3/4 cup Yellow Cornmeal 
1 1/2 Cups flour 
1 tbsp baking powder 
1/2 cup white Sugar 
1/4 tsp salt

1. Preheat oven to 180C/350F. Brush a 12 hole standard muffin tin with melted butter.
2. Combine Dry ingredients in a bowl and give them a quick stir to combine.
3. Whisk Wet ingredients in a bowl until combined.
4. Pour Wet into Dry ingredients. Mix until combined.
5. Spoon the batter into the greased muffin tray - use it all up, fill the holes right up!
6. Bake in the oven for 20 minutes or until the top is golden brown.
7. Remove muffin tray from the oven. Optional: Brush tops with melted butter. Cool for 5 minutes then remove muffins onto a rack.

Notes*
1. Cornmeal (polenta): In Australia, cornmeal is labelled as "polenta" in most supermarkets. Polenta is a porridge-like side dish that has a consistency like a very loose creamy mashed potato. It is to Italians what Mashed Potato is to other countries. Polenta is made from cornmeal which is ground corn.
2. Flour - Can sub flour + baking powder with self raising flour.
3. STORING: These keep well for a 3 to 4 days in an airtight container. They are always best
served warm with butter and honey, or something for dunking!
4. CREAMED CORN SUB: If you can't get canned creamed corn, use this as a sub (we tried it and it's near perfect) - use 1 can of corn kernels. Put all the corn + 1/3 of the liquid in the can
+ 1 tbsp flour into a bowl. Then blitz with hand blender (or use blender) until you can't see whole corn kernels anymore but there are still corn chunks (don't to puree). See video for what creamed corn looks like. Use in place of canned creamed corn in this recipe.
5. WHAT THEY TASTE LIKE: Moist with a muffin like texture with a lovely corn flavour. A bit sweet (2 tsp sugar in each muffin) but not overly sweet (can reduce sugar) with a bit of gritty texture from the cornmeal which is a nice reminder that it's there. I am utterly in love with these Cornbread Muffins!
6. Leftover creamed corn: This is what I do (don't judge me!) - toast bread, heat corn, spread on toast, top with cheese, grill. Eat and be happy...

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Nutrition

View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.


Serving Size: 1 Serving (82g)
Recipe Makes: 12 Servings

Calories: 224
Calories from Fat: 79 (35%)

Amt Per Serving		% DV

	Total Fat 8.8g	12 %
	Saturated Fat 5.3g	27 %
	Monounsaturated Fat 2.3g
	Polyunsanturated Fat 0.5g
Cholesterol 22.7mg		7 %
Sodium 86.3mg		3 %
Potassium 90.8mg		2 %
Total Carbohydrate 35.6g		10 %
	Dietary Fiber 0.9g	4 %
	Sugars, other 34.7g
Protein 2.2g		3 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 224

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