Wednesday, February 5, 2020
How to Make Cornbread Muffins
These muffins are so tasty and moist that you don't even need butter for them, just eat them plain! I especially like to serve these as a side to Chili Con Carne, and of course they make an appearance for any Southern meals I make! Can also be made in a skillet.
Makes 12 muffins Total Time: 30 minutes
1/2 cup butter , melted unsalted + extra for greasing and brushing
3/4 cup milk
1 cup of a canned creamed corn (NOT 1 CAN!!!)
3/4 cup yellow cornmeal
1 1/2 cups all purpose flour
1 tablespoon baking powder
1/2 cup sugar
1/4 tsp salt
Preheat oven to 350F. Brush a 12 hole standard muffin tin with melted butter. Combine Dry ingredients in a bowl and give them a quick stir to combine. Whisk Wet ingredients in a bowl until combined. Pour Wet into Dry ingredients. Mix until combined. Spoon the batter into the greased muffin tray - use it all up, fill the holes right up! Bake in the oven for 20 minutes or until the top is golden brown. Remove muffin tray from the oven. Brush tops with melted butter. Cool for 5 minutes then remove muffins onto a rack.