Cornbread Muffins Recipe
These irresistibly tender and flavorful cornbread muffins offer a rich, moist crumb with a delicate sweetness and subtle grit from cornmeal. Ideal as an accompaniment to Southern classics or robust dishes like chili, they are delicious enough to enjoy on their own. Optionally, prepare them in a skillet for a traditional touch.
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Ingredients
- 1 cup canned creamed corn not one full can
- 1 tablespoon baking powder
- ¾ cup yellow cornmeal labelled “polenta” in Australia
- ½ cup / 115 g unsalted butter melted
- 2 eggs
- ¾ cup / 185 ml milk any fat content
- 1½ cups / 225 g all-purpose flour
- ½ cup / 110 g white sugar adjustable to ¼ cup
- ¼ teaspoon salt
- Additional melted butter for greasing and brushing
Instructions
- Preheat the oven to 180°C (350°F) and generously coat a standard 12-hole muffin tin with melted butter.
- In a mixing bowl, briefly stir together the cornmeal, flour, sugar, baking powder, and salt until evenly combined.
- In a separate bowl, whisk the melted butter, eggs, milk, and creamed corn until smooth.
- Pour the wet mixture into the dry ingredients and gently fold until no streaks of flour remain.
- Divide the batter among the muffin tin cavities, filling each one completely.
- Bake for approximately 20 minutes, or until the muffins develop a golden-brown top.
- Once baked, remove the tray from the oven and, if desired, brush the tops with additional melted butter. Allow the muffins to rest for 5 minutes before transferring them to a wire rack.
Notes
In Australia, cornmeal is typically sold under the name "polenta." Be sure not to use instant varieties.
Self-raising flour may replace the combination of flour and baking powder.
Store muffins in an airtight container for up to 4 days. They are best served warm with butter, honey, or alongside hearty dishes.
To make a substitute for creamed corn, blend 1 can of corn kernels with 1 tbsp flour and one-third of the can’s liquid. The mixture should be partially smooth with some texture.
Each muffin carries a mild sweetness and a muffin-like texture with a pleasant corn flavor and slight graininess from the cornmeal.