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Cornbread Muffins

By Umberle on October 11, 2007

Photo by Lalaloula

3 Reviews

Prep Time: 10 mins
Total Time: 27 mins
Servings: 12

Photo by Lalaloula

About This Recipe

"Adapted from the Cooking Light Oct 2007. Originally these were mini muffins. I upgraded them to regular size. Still tinkering with the baking time but they come out just fine as I'm writing it up."

Ingredients

2/3 cup all-purpose flour
1/2 cup yellow cornmeal
1 tablespoon sugar
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup sharp cheddar cheese, shredded
1/2 cup reduced-fat sour cream
1/4 cup green onion, thinly sliced
1 (8 3/4 ounce) cans cream-style corn
1 dash hot sauce
1 large egg, lightly beaten
cooking spray

Directions

Preheat oven to 375°F.
Lightly spoon the flour into dry measuring cups; level with a knife. Combine the flour, corn meal, sugar, baking powder, and salt in a large bowl.
Combine cheese, sour cream, onions, cream-style corn, hot sauce, and egg in a small bowl; stir with a whisk.
Add the cheese mixture to the flour mixture and stir just until moistened. (it should be lumpy).
Coat muffin cups with cooking spray. Divide batter evenly among 12 standard sized muffin cups. Bake at 375°F for 17 1/2 minutes or until golden brown. Cool in cups for 2 minutes on wire racks; remove from pans to finish cooling.

Private Note

No Notes

Nutrition Facts

Serving Size: 1 (55 g)

Servings Per Recipe: 12

Amount Per Serving: %
Calories 102.1
Calories from Fat 31: 30%

Amount Per Serving: %
Total Fat 3.5g: 5%
Saturated Fat 1.9g: 9%
Cholesterol 24.3mg: 8%
Sugars 1.8 g
Sodium 194.4mg: 8%
Total Carbohydrate 14.8g: 4%
Dietary Fiber 0.8g: 3%
Sugars 1.8 g: 7%
Protein 3.5g: 7%

Reviews

"I used cream corn like the recipe suggested. These are fantastically moist! (I did have to bake them about 25-30 minutes.)"

By swankypup on August 15, 2011 | 1242782
By FrHornist on December 17, 2012 | 1353823
"Mmmmmmmmmmmmm!!!! What a yummy, moist and flavourful muffin! The cheddar, corn kernels, green onions and sour cream work so well together producing a really tasty muffin! I liked how easy and quick this recipe was to put together and how tender the finished muffins were. The only thing I changed was to use regular canned corn instead of creamed corn, which worked out nicely. I ended up with six chunky muffinsm that were instantly devoured. :) THANKS SO MUCH for sharing your recipe with us, Umberle! Made and reviewed for one of my babies during Spring PAC 2010."

By Lalaloula on April 02, 2010 | 1077574