CORNBREAD MUFFINS I
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.
Provided by Lisa K
Categories Bread Quick Bread Recipes Muffin Recipes Corn Muffin Recipes
Time 35m
Yield 12
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Grease or line 12 muffin cups.
- 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.
- Bake in preheated oven for 20 to 25 minutes, or until a toothpick inserted into center of a muffin comes out clean.
Nutrition Facts : Calories 242.9 calories, Carbohydrate 37.4 g, Cholesterol 52.1 mg, Fat 9.2 g, Fiber 1.2 g, Protein 4 g, SaturatedFat 5.3 g, Sodium 191.1 mg, Sugar 17.9 g
CLASSIC CORNBREAD MUFFINS
Fast, easy and tasty -- perfect with a stew or chili. These also freeze well. I first found this recipe in an older Bonnie Stern cookbook many years ago and have been making these ever since.
Provided by Lennie
Categories Quick Breads
Time 35m
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 425 degrees.
- Spray muffin tin with nonstick spray or line with paper muffin cups.
- Combine cornmeal, flour, sugar, baking powder and salt.
- Stir well.
- Combine beaten egg, milk and melted butter (if using normal butter add less salt).
- Stir into the dry mixture and combine just until blended.
- Chopped jalapenos (from a tin) can also be added, as can chopped red pepper and/or tinned corn kernels.
- Scoop batter into prepared muffin pans.
- Sprinkle cheddar cheese on top of muffins before baking if desired.
- Bake for 20-25 minutes .
THE BEST CORNBREAD MUFFINS
Steps:
- Preheat the oven to 350°F. Spray a 12 well muffin tin with non-stick cooking spray. You can line the wells with muffin liners as well, but greasing the tins ensures a crispy exterior.
- In a small bowl, whisk the melted butter, honey, eggs, sour cream and buttermilk together until combined.
- In a medium bowl, whisk together the flour, cornmeal, baking powder, sugar and salt.
- Pour the wet ingredients into the dry, then stir gently until JUST combined. Stir in the corn kernels until mixed though.
- Divide the batter evenly between the prepared muffin wells.
- Bake in the preheated oven for 15-20 minutes until a toothpick inserted into the center of the muffins comes out clean.
- Remove from the oven. Let the pan cool for 5 minutes, then turn out the muffins onto a plate. Serve warm for the best texture.
Nutrition Facts : Calories 211 kcal, Carbohydrate 26 g, Protein 4 g, Fat 11 g, SaturatedFat 6 g, TransFat 1 g, Cholesterol 55 mg, Sodium 217 mg, Fiber 2 g, Sugar 13 g, UnsaturatedFat 4 g, ServingSize 1 serving
CORN BREAD MUFFINS
Corn Bread Muffins are great with any meal, assures Louise Rowe, who has worked in Piqua, Ohio cafeteria for more than 20 years.
Provided by Taste of Home
Time 35m
Yield 1 dozen.
Number Of Ingredients 10
Steps:
- In a large bowl, combine the first six ingredients. Combine buttermilk, applesauce, egg whites and oil; stir into the dry ingredients just until moistened. Fill greased or paper-lined muffin cups two-thirds full. Bake at 400° for 18-20 minutes or until muffins test done. Cool in pan 10 minutes before removing to a wire rack.
Nutrition Facts : Calories 118 calories, Fat 3g fat, Cholesterol 1mg cholesterol, Sodium 264mg sodium, Carbohydrate 20g carbohydrate, Fiber 3g protein.
BUTTERMILK CORNBREAD MUFFINS
Honey makes these muffins moist and sweet. This recipe is from The WEBB Cooks, articles and recipes by Robin Webb, courtesy of the American Diabetes Association.
Provided by Robyn Webb
Categories Bread Quick Bread Recipes Muffin Recipes Corn Muffin Recipes
Yield 12
Number Of Ingredients 8
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- In a large bowl, combine the cornmeal, flour, baking powder, and soda. Combine eggs, buttermilk, honey, and oil; add slowly to the dry ingredients. Mix until blended. Pour into non-stick muffin cups, making them about two-thirds full.
- Bake until golden, about 20 to 25 minutes. Remove the muffins from the pan and cool completely.
Nutrition Facts : Calories 134.9 calories, Carbohydrate 22.6 g, Cholesterol 31.6 mg, Fat 3.7 g, Fiber 1 g, Protein 3.5 g, SaturatedFat 0.7 g, Sodium 217.9 mg, Sugar 6.7 g
CORN BREAD MUFFINS
Make and share this Corn Bread Muffins recipe from Food.com.
Provided by kikyo7734
Categories Quick Breads
Time 30m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Grease muffin pan or line with paper muffin liners.
- In a large bowl, mix together corn meal, flour, sugar, baking powder and salt. Add egg, applesauce and milk; stir gently to combine. Spoon batter into prepared muffin cups.
- Bake at 400 degrees F (200 degrees C) for 15 to 20 minutes, or until a toothpick inserted into a muffin comes out clean.
Nutrition Facts : Calories 110.4, Fat 0.5, SaturatedFat 0.1, Cholesterol 0.4, Sodium 180.4, Carbohydrate 23.6, Fiber 1.1, Sugar 6.7, Protein 3.2
KAREN'S SWEET CORN BREAD
The yummiest sweet corn bread ever! I make it into muffins and they never last long!
Provided by KarenS
Categories Bread Quick Bread Recipes Cornbread Recipes
Time 45m
Yield 12
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Grease an 8-inch square pan.
- Beat butter and sugar together in a bowl until creamy. Add eggs; beat until combined. Stir in cornmeal.
- Sift flour, baking powder, and salt together in a separate bowl. Stir flour mixture, alternating with milk, into butter mixture until well combined. Pour batter into prepared pan.
- Bake in the preheated oven until a toothpick inserted in the center of the bread comes out clean, 30 to 35 minutes.
Nutrition Facts : Calories 226.9 calories, Carbohydrate 31.1 g, Cholesterol 53.8 mg, Fat 9.5 g, Fiber 0.9 g, Protein 4.6 g, SaturatedFat 5.5 g, Sodium 257.9 mg, Sugar 10.1 g
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THE BEST CORNBREAD MUFFINS - MEL'S KITCHEN CAFE
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4.7/5 (36)Total Time 30 minsCategory MuffinsPublished 2008-11-25
- Adjust an oven rack to the middle position and preheat the oven to 375 degrees F. Grease a 12-cup muffin tin or line with paper liners.
THE BEST CORNBREAD MUFFINS - ONCE UPON A CHEF
From onceuponachef.com
Cuisine American, Southern, Tex-MexTotal Time 30 minsCategory BreadsPublished 2011-04-28
- Preheat the oven to 350°F degrees. Line a muffin pan with paper liners or spray with non-stick cooking spray. (I prefer to use non-stick cooking spray so the muffins get nice and crisp on the edges.)
- In a medium bowl, break up the eggs with a whisk. Whisk in the honey, and then the milk. Set aside.
- In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, and salt. Add the milk mixture and the melted butter to the dry ingredients. Whisk until just blended. Do not overmix; it's okay if there are a few lumps. Spoon the batter evenly into the prepared muffin pan, filling each cup about 3/4 full. Bake for 17 to 20 minutes, or until the tops are set and golden. (Note that the muffins will not dome.) Cool the muffins for a few minutes in the pan, then serve warm.
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