Cornbread Muffins
Recipe video above. 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.
- Prep time
- 10 min
- Cook time
- 20 min
- Yield
- 12 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 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!!!))
- 3/4 cup yellow cornmeal ((sold in packets labelled "polenta" in Australia) (Note 1))
- 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
- Extra melted butter (for greasing and brushing)
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.