Cornbread Muffins Recipe

These Cornbread Muffins are made with creamed corn so they really style of corn and are extra moist than conventional Southern cornbread. A terrific facet and nice for snacking, these corn muffins hold for days. THESE are the muffins I make over and over and over!

Whereas many individuals affiliate cornbread as a Southern staple, there’s really two distinct varieties of cornbread within the States – Southern and Northern type cornbread.

Cornbread from the South is usually (and I exploit that phrase loosely!) extra crumbly and fewer candy, made with simply cornmeal, no flour (or little or no flour). It doesn’t hold nicely and is finest served with saucy issues to dunk it into (Baked Beans Chili), or loads of butter.

Northern Model cornbread is extra cake like, owing to the addition of flour. The crumb is extra tender, it’s springy, it doesn’t crumble and it’s often sweeter.

This Cornbread Muffin recipe is a Northern type cornbread. Besides I’ve tailored it to my style with the addition of creamed corn which you don’t often discover in both Southern or Northern cornbread. Stronger corn flavour, and makes it moister!

It feels unnatural to say that cans of creamed corn are a staple in my pantry. However they’re – and it’s due to these cornbread muffins (and this 15 minute Chinese language Corn Soup!).

I make these Cornbread Muffins ALOT.

These are the muffins I take to BBQ’s after I’m requested to deliver a facet (or if I’m informed to not deliver something in any respect 😂).

These are the muffins I could make as a facet dish for a midweek dinner as a result of they’re terrifically fast to combine up.

And these are the muffins I’d select out of a Muffin Line Up alongside each candy muffin in existence! (To not undermine the fabulousness of candy muffins – it’s simply that I’m a savoury gal).

The important thing ingredient in Cornbread Muffins is yellow cornmeal. Cornmeal is floor dried corn kernels – it is available in tremendous, medium and coarse floor.

Confusingly, cornmeal is labelled as polenta right here in Australia.

However really, polenta is a porridge like Italian facet dish (their mashed potato!) that’s constructed from cornmeal.

Confused? Don’t blame you.

All it is advisable to bear in mind is that this: In case you’re in Australia, purchase the yellow floor stuff labelled polenta. That’s cornmeal! Manufacturers I exploit embody Marco Polo and Il Molino (each bought at Woolworths). Don’t get immediate polenta.

A type of delightfully simple “combine moist, combine dry, combine moist and dry collectively” muffins!

1. Dry – Whisk the Dry substances in a bowl.

2. Moist – Whisk the Moist substances in a separate bowl.

3. Mix – Pour the Moist substances into the Dry substances.

4. Combine till simply mixed.

5. Fill a typical muffin tin (brush the holes with melted butter).

6. Bake for 20 minutes till the highest is golden brown. Brush the tops with melted butter whereas scorching, if desired. (I need!)

These muffins are flavoured and moist sufficient to eat plain, particularly when heat (contemporary out of the oven or calmly reheated within the microwave). Having mentioned that although, a little bit smear of softened salted butter will elevate it, then to take it excessive, add a little bit drizzle of honey. IT IS SO GOOD!

Then as a facet dish, it’s made for consuming with southern and barbecue flavoured meals, equivalent to:

• Chili Con Carne

• Shredded Beef Chili Con Carne

• A giant pot of Southern Baked Beans

• Gradual Cooker BBQ Beef Brisket

• Gradual Cooker BBQ Pulled Pork

So to any Southerner studying this recipe – don’t decide me for utilizing creamed corn on this! It may not be genuine nevertheless it’s darn tasty, with terrific corn flavour and these keep moist for days!!! – Johnsat x

Cornbread Muffins Recipe

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Serves: 12 Prep Time: 10 minutes Cooking Time: 20 minutes 20 minutes

Nutrition facts: 231 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1/2 cup / 125 ml / 115 g butter , melted unsalted
• 2 eggs
• 3/4 cup / 185 ml milk , any fat %
• 1 CUP canned creamed corn (NOT 1 CAN!!!)
• 3/4 cup yellow cornmeal (sold in packets labelled "polenta" in Australia) (Note 1)
• 1 1/2 cups (225g) flour (plain/all purpose)
• 1 tbsp baking powder
• 1/2 cup (110g) white sugar (can reduce to 1/4 cup)
• 1/4 tsp salt
• Extra melted butter for greasing and brushing

Instructions

1. Preheat oven to 180C/350F. Brush a 12 hole standard muffin tin with melted butter.
2. Combine Dry ingredients in a bowl and give them a quick stir to combine.
3. Whisk Wet ingredients in a bowl until combined.
4. Pour Wet into Dry ingredients. Mix until combined.
5. Spoon the batter into the greased muffin tray – use it all up, fill the holes right up!
6. Bake in the oven for 20 minutes or until the top is golden brown.
7. Remove muffin tray from the oven. Optional: Brush tops with melted butter. Cool for 5 minutes then remove muffins onto a rack.

Notes

1. Cornmeal (polenta): In Australia, cornmeal is labelled as “polenta” in most supermarkets. Polenta is a porridge-like side dish that has a consistency like a very loose creamy mashed potato. It is to Italians what Mashed Potato is to other countries. Polenta is made from cornmeal which is ground corn.
I get the Marco Polo and Il Molino brands (both sold at Woolworths). Do not get instant polenta.
2. Flour – Can sub flour + baking powder with self raising flour.
3. STORING: These keep well for a 3 to 4 days in an airtight container. They are always best served warm with butter and honey, or something for dunking!
4. CREAMED CORN SUB: If you can’t get canned creamed corn, use this as a sub (we tried it and it’s near perfect) – use 1 can of corn kernels. Put all the corn + 1/3 of the liquid in the can  + 1 tbsp flour into a bowl. Then blitz with hand blender (or use blender) until you can’t see whole corn kernels anymore but there are still corn chunks (don’t to puree). See video for what creamed corn looks like. Use in place of canned creamed corn in this recipe.
5. WHAT THEY TASTE LIKE: Moist with a muffin like texture with a lovely corn flavour. A bit sweet (2 tsp sugar in each muffin) but not overly sweet (can reduce sugar) with a bit of gritty texture from the cornmeal which is a nice reminder that it’s there. I am utterly in love with these Cornbread Muffins!
6. Leftover creamed corn: This is what I do (don’t judge me!) – toast bread, heat corn, spread on toast, top with cheese, grill. Eat and be happy…
7. Nutrition per muffin.
 

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Sarah Miller

Hi, I’m Sarah Millar!
I’m a food blogger who loves creating quick and easy recipes that bring big flavor without the fuss. Cooking doesn’t have to be complicated — and I’m here to share simple, fast food ideas that anyone can make at home. When I’m not in the kitchen, you’ll usually find me tasting new dishes, exploring cafés, or coming up with fresh food hacks to make everyday meals more fun.

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