Perfect Cornbread Muffins With Corn!

Submitted by anme7039

"I really stink at making muffins, I mean REALLY stink at it. I failed muffin class 101, BUT for some reason I came up with this recipe that I have YET to mess up. Go figure! Makes 48 mini muffins OR a little over 12 regular sized muffins. EDITED to change butter from 3/4 to 1/2 cup!!!!"

 

• Ready In: 17mins
• Ingredients: 10
• Yields: 48 mini muffins
• Serves: 48

ingredients

• 295.73 ml flour
• 315.37 ml yellow cornmeal
• 78.78 ml sugar
• 7.39 ml baking soda
• 2.46 ml salt
• 59.16 ml brown sugar
• 236.59 ml buttermilk (or 1 cup milk mixed with a few teaspoons lemon juice)
• 118.29 ml melted then cooled butter
• 1 egg, beaten
• 177.44-236.59 ml thawed frozen corn

directions

1. Grease mini muffin tins well then sprinkle the tins with a little flour to really get the tins stick proof! Preheat oven to 475°.
2. Mix flour, corn meal, sugar, baking soda, salt and brown sugar together well.
3. Mix milk, egg, and butter together in another bowl then stir in corn.
4. Pour wet mixture into flour mixture and mix ONLY until just blended. Do not over mix!
5. Scoop mixture into prepared tins and lower oven temp to 425 and bake for 8-12 minutes for mini muffin tins or about 15-20 for regular sized muffins OR until tooth pick comes out clean from the center muffin.
6. Let cool on wire racks.

Reviews

[jessymroberts]

Really great cornbread muffins! I made as written, except I used white cornmeal (what I had). Loved the addition of the corn to the muffin... added some interesting texture and an extra hint of sweetness. Very good -- I will make again!

 

[cbjc2729]

The ingredients and measurements made a great batter. I was pleasantly surprise by the brown sugar! I felt that the oven temp and bake time was too high. I cut the bake time down to 12 minutes for regular sized muffins and they still came out a little more dry than I would have liked. They were still a good side to our chili dinner though.

 

[Sam 3]

Never made cornbread before or even tasted it for that matter but I always wanted to! I don't know what they are supposed to take like but these turned out awesome! I made some full sized and some baby muffins as my daughter loves them. I thought they had a little too much sugar in them, but they turned out not too sweet. I may lessen the sugar a touch next time. DH doesn't like cornbread, but I will con him into trying them! LOL

 

[Brooke the Cook in]

Very tasty corny muffins! I was able to get 12 full size muffins and 7 mini-muffins out of this recipe. I used the buttermilk and felt that it gave a nice tang to the muffins. I did substitute splenda for the sugar... although there seems to be a lot of sugar in these, they aren't overly sweet. Thanks! Made for PRMR game.

 

[2Bleu]

We reduced the servings down to 12 and used the milk/lemon juice version. We also used canned corn. We chose to put about 1 tsp olive oil in our little 6" cast iron pan, topped it with a few more corn kernels and baked it for 15 min. A Perfect cornbread. Sweet and flavorful!