Cornbread Muffins Recipe
This easy homemade Cornbread Muffins Recipe combines moist, tender muffins with flavorful cornbread. They're perfect with any meal or as a snack!
Servings 12 servings
Preheat oven to 425F; butter and flour a muffin tray (or line it with paper liners).
Whisk together the flour, cornmeal, baking powder, baking soda, salt, and sugar in a medium bowl.
Stir together the creamed corn, eggs, milk, and oil in a large bowl.
Gradually stir the dry ingredients into the wet, being careful not to over-mix. Let the batter sit for 5 minutes, then fill each muffin well about 3/4 full.
Bake until golden brown and a toothpick inserted inside comes out clean, about 16 to 18 minutes.
- Store muffins covered at room temperature for up to 2 days, or covered in the fridge for up to 1 week.
Serving: 1muffin | Calories: 183kcal | Carbohydrates: 28g | Protein: 4g | Fat: 7g | Saturated Fat: 1g | Cholesterol: 28mg | Sodium: 260mg | Potassium: 192mg | Fiber: 2g | Sugar: 5g | Vitamin A: 82IU | Vitamin C: 2mg | Calcium: 47mg | Iron: 1mg