Cornbread Muffin Recipe Easy

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CLASSIC CORNBREAD MUFFINS



Classic Cornbread Muffins image

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

3/4 cup cornmeal
1 cup all-purpose flour
1/4 cup white sugar
1 tablespoon baking powder
1/4 teaspoon salt
1 egg, lightly beaten
1 cup 1% low-fat milk
1/4 cup unsalted butter, melted

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 .

CORNBREAD MUFFINS I



Cornbread Muffins I image

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

½ cup butter, softened
⅔ cup white sugar
¼ cup honey
2 eggs
½ teaspoon salt
1 ½ cups all-purpose flour
¾ cup cornmeal
½ teaspoon baking powder
½ cup milk
¾ cup frozen corn kernels, thawed

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

BASIC CORN MUFFINS



Basic Corn Muffins image

A simple but delicious muffin recipe that can easily be dressed up by adding jalapenos, honey or anything else.

Provided by Doug Matthews

Categories     Bread     Quick Bread Recipes     Muffin Recipes     Corn Muffin Recipes

Time 30m

Yield 12

Number Of Ingredients 8

1 cup cornmeal
1 cup all-purpose flour
⅓ cup white sugar
2 teaspoons baking powder
½ teaspoon salt
1 egg, beaten
¼ cup canola oil
1 cup milk

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, oil 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 154 calories, Carbohydrate 22.5 g, Cholesterol 17.1 mg, Fat 5.9 g, Fiber 1 g, Protein 3.1 g, SaturatedFat 0.8 g, Sodium 196.1 mg, Sugar 6.6 g

EASY, SWEET CORNBREAD MUFFINS



Easy, Sweet Cornbread Muffins image

If you enjoy sweet cornbread, I think you'll like these a lot!

Provided by mindyamac

Categories     Bread     Quick Bread Recipes     Muffin Recipes     Corn Muffin Recipes

Time 40m

Yield 12

Number Of Ingredients 7

2 (7.5 ounce) packages corn bread mix (such as Jiffy®)
½ cup milk
½ cup sour cream
3 tablespoons honey
2 eggs
2 tablespoons white sugar
3 tablespoons melted butter

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Line 12 muffin cups with paper liners.
  • Mix corn bread mix, milk, sour cream, honey, and eggs in a bowl until batter is well combined yet slightly lumpy; allow to rest for 5 minutes. Fill muffin cups 3/4 full with batter. Lightly sprinkle each muffin with sugar.
  • Bake in the preheated oven until muffins are golden brown, 18 to 20 minutes. Brush tops of muffins with melted butter; repeat brushing muffins with butter 2 to 3 more times.

Nutrition Facts : Calories 224.4 calories, Carbohydrate 31.1 g, Cholesterol 44.6 mg, Fat 9.4 g, Fiber 0.2 g, Protein 4.6 g, SaturatedFat 4.2 g, Sodium 613.5 mg, Sugar 10.8 g

SWEET CORN MUFFINS



Sweet Corn Muffins image

I love to make cornbread and corn muffins, but often the results are not moist or sweet enough for my taste. So I experimented until I came up with these light, pleasantly sweet muffins. They ended up winning a blue ribbon at our county fair. —Patty Bourne, Owings, Maryland

Provided by Taste of Home

Time 35m

Yield 1 dozen.

Number Of Ingredients 8

1-1/2 cups all-purpose flour
1 cup sugar
3/4 cup cornmeal
1 tablespoon baking powder
1/2 teaspoon salt
2 large eggs, room temperature
1/2 cup shortening
1 cup 2% milk, divided

Steps:

  • In a bowl, combine the dry ingredients. Add eggs, shortening and 1/2 cup of milk; beat for 1 minute. Add remaining milk; beat just until blended. Fill 12 paper-lined muffin cups three-fourths full. Bake at 350° until muffins test done, 25-30 minutes.

Nutrition Facts : Calories 254 calories, Fat 10g fat (3g saturated fat), Cholesterol 33mg cholesterol, Sodium 241mg sodium, Carbohydrate 38g carbohydrate (18g sugars, Fiber 1g fiber), Protein 4g protein.

EASY HONEY CORNBREAD MUFFINS



Easy Honey Cornbread Muffins image

Quick and easy! Most ingredients are already in the pantry!

Provided by Monica Inthathirath

Categories     Bread     Quick Bread Recipes     Muffin Recipes     Corn Muffin Recipes

Time 40m

Yield 12

Number Of Ingredients 13

1 cup milk
1 cup yellow cornmeal
1 cup all-purpose flour
⅓ cup vegetable oil
¼ cup white sugar
¼ cup brown sugar
3 tablespoons honey
1 large egg
3 ½ teaspoons baking powder
1 teaspoon salt
½ cup unsalted butter, softened
3 tablespoons ground cinnamon
2 tablespoons honey

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C). Spray or lightly grease a 12-cup muffin pan.
  • Mix milk and cornmeal in a bowl and let sit for 10 minutes, stirring halfway through. Mix in flour, oil, white sugar, brown sugar, honey, egg, baking powder, and salt until well combined. Pour batter into the prepared muffin cups, filling each cup 2/3 full.
  • Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, 20 to 25 minutes.
  • Mix butter, cinnamon, and honey together in a bowl. Serve honey butter with muffins.

Nutrition Facts : Calories 283.4 calories, Carbohydrate 35.7 g, Cholesterol 37.5 mg, Fat 14.9 g, Fiber 1.7 g, Protein 3.3 g, SaturatedFat 6.1 g, Sodium 354 mg, Sugar 17 g

CORNBREAD MUFFINS



Cornbread muffins image

These savoury snacks are brilliant for picnics and lunchboxes - plus they can be frozen ahead

Provided by Sarah Cook

Categories     Lunch, Side dish, Snack, Treat

Time 1h

Yield Makes 12

Number Of Ingredients 11

85g melted butter , plus extra for frying
1 large sweetcorn , kernels sliced off
1 small onion , finely chopped
½ red chilli , deseeded, finely chopped
140g plain flour
140g polenta or cornmeal
2 tsp baking powder
50g strong cheddar , grated
2 eggs
284ml pot buttermilk
100ml milk

Steps:

  • Heat oven to 200C/180C fan/gas 6 and brush a 12-hole muffin tin with some of the melted butter Put the corn kernels in a pan with the onion, chilli and a knob of butter. Gently fry for 5-10 mins until golden and soft.
  • Mix together the flour, polenta, baking powder and cheddar with 1 tsp salt in a large mixing bowl. Whisk together the eggs, buttermilk and milk, then stir into the dry ingredients with the remaining melted butter and corn mixture. Divide between the muffin holes (they will be quite full) and bake for 25-30 mins or until golden brown and cooked through - poke in a skewer to check. Best eaten warm.

Nutrition Facts : Calories 189 calories, Fat 9 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 22 grams carbohydrates, Sugar 3 grams sugar, Fiber 1 grams fiber, Protein 6 grams protein, Sodium 0.44 milligram of sodium

MOIST CORNBREAD MUFFINS



Moist Cornbread Muffins image

We don't like cornbread per se, so I was looking around and found these today (12/19/06) .. I made them. Oh my gosh!! Moist isn't the word! The batter is VERY liquidy. They ARE almost like a spoon pudding.

Provided by Amberngriffinco

Categories     Quick Breads

Time 24m

Yield 24 serving(s)

Number Of Ingredients 11

2 cups plain cornmeal
1 cup all-purpose flour
1/2 cup sugar
1 tablespoon baking powder
1 teaspoon baking soda
1 teaspoon salt
3 cups buttermilk
2 tablespoons mayonnaise
2 tablespoons butter, Melted
1/3 cup shortening
4 large eggs

Steps:

  • Heat oven to 425°F.
  • Grease two 12 muffin tins or line with liners.
  • Put all dry ingredients in large bowl and mix well.
  • Add buttermilk, mayonnaise, butter and shortening to dry ingredients.
  • Mix well.
  • Add eggs and blend thoroughly.
  • Pour into prepared muffin tins and bake 10-12 minutes till lightly browned.
  • Use toothpick to test for doneness.
  • NOTE: I added 1 C shredded cheddar cheese on some and cinnamon sugar on some.

Nutrition Facts : Calories 135.1, Fat 5.7, SaturatedFat 1.9, Cholesterol 39.3, Sodium 257.7, Carbohydrate 17.9, Fiber 0.9, Sugar 5.8, Protein 3.5

BUTTERMILK CORNBREAD MUFFINS



Buttermilk Cornbread Muffins image

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

1 cup cornmeal
1 cup all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
2 eggs, beaten
¾ cup lowfat buttermilk
¼ cup honey
2 tablespoons vegetable oil

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

BUTTERY CORNBREAD MUFFINS



Buttery Cornbread Muffins image

These classic cornbread muffins are oh-so easy to make! And best of all, you will probably already have almost all of the ingredients on hand! Just pick up some cornmeal in the bulk section of your supermarket, and walaahh... Cornbread muffins!

Provided by krittylea21

Categories     Quick Breads

Time 20m

Yield 12 muffins

Number Of Ingredients 8

1 cup all-purpose flour
1 cup cornmeal
1 teaspoon salt
4 teaspoons baking powder
1/3 cup white sugar
1 egg
1 1/4 cups milk
50 g vegetable shortening

Steps:

  • Combine ingredients in a large bowl, then mix using a hand beater (no longer than 1 minute) Pour into 12 large muffin cups.
  • Bake for 15-20 minutes at 350 degrees F.

COPYCAT FAMOUS DAVE'S CORNBREAD MUFFINS RECIPE



Copycat Famous Dave's Cornbread Muffins Recipe image

Yield 16

Number Of Ingredients 14

16 cupcake liners
1 3/4 cups cornmeal
1 1/2 cups flour
2 teaspoons baking powder
3/4 teaspoon salt
1/4 teaspoon baking soda
2 eggs
3/4 cup sugar
1/4 cup butter flavored shortening
1/2 teaspoon vanilla
1 cup milk
1/3 cup vegetable oil
1/4 cup honey
4 Tablespoons butter

Steps:

  • Preheat oven to 400 degrees. Line a muffin pan with 16 liners and set aside.
  • In a large bowl mix together cornmeal, flour, baking powder, salt, and baking soda.
  • In a separate medium bowl, cream together eggs, sugar, shortening and vanilla using an electric mixer.
  • Pour the wet ingredients into the bowl with the dry ingredients and stir.
  • Add in milk, vegetable oil, and honey. Mix well until batter is smooth.
  • Fill each muffin cup about 3/4 full and bake for 18-20 minutes (watch for the tops to turn or until golden).
  • Remove from oven and top each muffin with butter while they are hot so that the butter can melt and sink into the muffin.

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