Heat oven to 425(F) degrees.
Combine the cornmeal, flour, salt, sugar and baking powder. Whisk together to combine well.
In a large bowl, combine the buttermilk, eggs, creamed corn and butter, whisking together to combine thoroughly.
Add the dry ingredients to the buttermilk mixture and stir to combine.
Pour into cupcake papers and bake for 12 minutes.
Makes 18 muffins.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (69g)|
|Recipe Makes: 18 Servings|
|Calories from Fat: 56 (37%)|
|Amt Per Serving||% DV|
|Total Fat 6.2g||8 %|
|Saturated Fat 3.5g||18 %|
|Monounsaturated Fat 1.7g|
|Polyunsanturated Fat 0.5g|
|Cholesterol 34.6mg||11 %|
|Sodium 780.1mg||27 %|
|Potassium 85.5mg||2 %|
|Total Carbohydrate 23.6g||7 %|
|Dietary Fiber 1.2g||5 %|
|Sugars, other 22.4g|
|Protein 2.3g||3 %|
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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.
Calories per serving: 150
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