Moist Sugarless Cornbread Muffins

Submitted by Carla S.

"I hate cornbread that has sugar. I combined a couple of 'zaar recipes because I didn't have all the ingredients. This is really moist and the muffins help with portion control. This makes quite a few, so I always freeze the leftovers."

 

• Ready In: 1hr
• Ingredients: 11
• Serves: 28

ingredients

• 411.06 g can creamed corn
• 118.29 ml fat free sour cream
• 118.29 ml nonfat milk
• 2 large eggs
• 29.58 ml butter, melted
• 236.59 ml flour
• 473.18 ml cornmeal
• 7.39 ml salt
• 9.85 ml baking powder
• 2.46 ml baking soda
• 2.46 ml cayenne pepper

directions

1. Preheat oven to 450 degrees.
2. Heat creamed corn over medium heat until boiling. Stir in 1 cup of the cornmeal.
3. Mix sour cream & milk until well blended.
4. Stir sour cream mixture into creamed corn mixture, then add eggs and melted butter.
5. Mix cornmeal, flour, salt baking powder, soda and cayenne pepper into a medium bowl.
6. Stir into wet ingredients.
7. Place cupcake papers into muffin tin and fill 1/2 full with batter.
8. Bake 15 minutes or until golden brown.
9. Let cool on a wire rack.