Corn Muffins

"These are a quick, tasty alternative to regular ol' corn muffins! From time to time, I'll toss in about a half cup of cheddar cheese and sprinkle some on top just to add a bit of extra kick:)"
 
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Ready In:
30mins
Ingredients:
8
Yields:
12 muffins
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ingredients

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directions

  • Preheat oven to 425 degrees F.
  • Grease a 12-cup muffin tin.
  • In a big mixing bowl, combine dry ingredients.
  • In another bowl, combine milk with butter.
  • Add milk and butter mix to the cornmeal mixture, whisking gently until just combined.
  • Toss in green onions.
  • Spoon batter into muffin cups and bake for 20-30 minutes, until golden brown.

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Reviews

  1. Pretty tasty! Not your typical type of cornbread muffin, but it is strangely addicting. I tried it with hotdogs too, works great!
     
  2. Rather bland recipe. We ate this cornbread with butter to give it a little extra taste.
     
  3. I chose this recipe because I was out of eggs and this corn muffin didn't require any. I cut it in half, and used white whole wheat flour, splenda, fat free skim milk, and smart balance butter. What a tasty, healthy muffin! Next time I'll do half sugar and half splenda to cut back on the bitter after taste. I cut up a couple of hot dogs and stirred them into the batter and omitted green onions to turn it into a main dish lunch for my 6 and 3 year old sons. They thought it was OK. I thought it was 5 stars! Cutting it in half yielded 6 bigger than average muffins. I will make this again. Thanks for posting an eggless muffin recipe!
     
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