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.
- 236.59 ml yellow cornmeal
- 118.29 ml flour
- 14.79 ml baking powder
- 2.46 ml salt
- 59.16 ml sugar
- 396.89 g can cream-style corn
- 59.14 ml 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.
I followed the recipe and made 23 mini cornbread muffins. Several family members prefer sweet cornbread and they were happy with these little moist bites.
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.