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Cornbread Muffins I

Cornbread Muffins I

  • Prep

    10 m
  • Cook

    25 m
  • Ready In

    35 m
Lisa K

Lisa K

These muffins are very similar to the ones found in a famous down-home cooking restaurant. They're so simple to make and taste great because they have real pieces of corn as well as corn meal.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 12 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 243 kcal
  • 12%
  • Fat:
  • 9.2 g
  • 14%
  • Carbs:
  • 37.4g
  • 12%
  • Protein:
  • 4 g
  • 8%
  • Cholesterol:
  • 56 mg
  • 19%
  • Sodium:
  • 191 mg
  • 8%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 400 degrees F (200 degrees C). Grease or line 12 muffin cups.
  2. In a large bowl, cream together butter, sugar, honey, eggs and salt. Mix in flour, cornmeal and baking powder; blend thoroughly. Stir in milk and corn. Pour or spoon batter into prepared muffin cups.
  3. Bake in preheated oven for 20 to 25 minutes, or until a toothpick inserted into center of a muffin comes out clean.
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Reviews

DC Girly Girl
210

DC Girly Girl

12/7/2004

This is the second time I am reviewing this...This time around, I used heavy cream instead of milk and almost 1 can of corn instead of frozen - no wierd chewy bits as before with the frozen corn. Made one loaf with corn & one without - the loaf with corn was moister and more flavourful. I also made one mistake loaf where I used 1 cup of milk (with corn)- that actually was the moistest loaf. And the honey gave it a good flavor. I used loaf pans, which required about 45 minutes to cook.

Epcot82Guy
168

Epcot82Guy

11/23/2006

Overall, this is a very good base recipe. After making a test batch, I made the following alterations, and they turned out really well! Take any you would like! Also, as with any quick bread or cake, MAKE SURE you cream your butter and sugar well (i.e. a minimum of 4-5 minutes) and that all your ingredients are room temperature to ensure even baking. 1. I soaked the cornmeal in the milk for 15 minutes and added this mixture after adding the flour/baking soda. 2. I read the other reviews and reduced the sugar to 1/2 c. (although I didn't think they were too sweet before - I just like really sweet cornbread). 3. Again, off the other reviews, I added about 3/4 of a can of kernel corn, drained, instead of frozen (the frozen was a bit chewy). 4. Instead of upping the milk, I stirred in 1/4 c of sour cream before the kernel corn. Made a nice texture difference.

Beckycooks
116

Beckycooks

4/14/2003

These are very tasty corn muffins, and my daughter's favorite! I used freshly ground corn and soft wheat, making them come out a little more dense, but delicious and hearty. I also subsituted canned for frozen corn with great results. The recipe takes exactly one regular sized can of corn. This is definitely a keeper.

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