Cornbread Muffins

Breakfast
Written By Christina Contaldi

Equipment

  • Muffin Pan

  • Cupcake Liners

Ingredients  

Wet Ingredients

  • 3/4 cup whole milk

  • 1 cup canned creamed corn (1 CUP NOT 1 CAN!)

  • 2 eggs

  • 1/2 cup unsalted butter (1 stick), melted

Dry Ingredients

  • 1 1/2 cups flour

  • 3/4 cup yellow cornmeal

  • 1/2 cup sugar

  • 1 tbsp baking powder

  • 1/4 tsp salt

Instructions 

  • Preheat oven to 350F

  • Place cupcake liners in a 12 hole standard muffin pan.

  • 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.

  • Cool for 5 minutes then remove muffins onto a rack.

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Christina Contaldi
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