Prep 5 mins
Cook 30 mins
I tried this recipe today and loved it. I was trying to use up a few things I had lying around. It compliments soups and chili nicely. It so easy to make you can just eyeball the ingredients, no fussing about exact measurements.
- 1 cup yellow cornmeal
- 1⁄2 cup flour
- 1 tablespoon baking powder
- 1⁄2 teaspoon salt
- 4 tablespoons sugar
- 1 (14 ounce) can cream-style corn
- 1⁄4 cup canola oil
- 1 egg
- Preheat oven to 325.
- Mix ingredients in order listed above.
- Grease Mini Muffin Tin.
- Fill each cup until level.
- Bake on middle rack for 15-18 minutes.
Very good muffin. I made these to go with Conquistador Quiche and Avocado Lime Salad for a ladies luncheon I had yesterday. Easy to mix up and nice and moist! I used my mini muffin tins and got 35 muffins. Thanks for sharing this- No more Jiffy Mix for me! This will be my go-to recipe for cornbread muffins from now on!
This was great! I followed directions exactly except I used it to make a dozen regular sized muffins. Excellent taste, very moist and nondairy.
These is great southern sweet cornbread! I used a regular muffin pan and got 8 good-sized muffins. The best thing about these muffins is how moist they are. Great with chili - thanks for sharing the recipe! Made for Spring PAC 2009