Perfect Cornbread Muffins With Corn! |
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Prep Time: 5 Minutes Cook Time: 12 Minutes |
Ready In: 17 Minutes Servings: 10 |
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I really stink at making muffins, I mean REALLY stink at it. I failed muffin class 101, BUT for some reason I came up with this recipe that I have YET to mess up. Go figure! Makes 48 mini muffins OR a little over 12 regular sized muffins. EDITED to change butter from 3/4 to 1/2 cup!!!! Ingredients:
1 1/4 cups flour |
1 1/3 cups yellow cornmeal |
1/3 cup sugar |
1 1/2 teaspoons baking soda |
1/2 teaspoon salt |
4 tablespoons brown sugar |
1 cup buttermilk (or 1 cup milk mixed with a few teaspoons lemon juice) |
1/2 cup melted then cooled butter |
1 egg, beaten |
3/4-1 cup thawed frozen corn |
Directions:
1. Grease mini muffin tins well then sprinkle the tins with a little flour to really get the tins stick proof! Preheat oven to 475°.
2. Mix flour, corn meal, sugar, baking soda, salt and brown sugar together well.
3. Mix milk, egg, and butter together in another bowl then stir in corn.
4. Pour wet mixture into flour mixture and mix ONLY until just blended. Do not over mix!
5. Scoop mixture into prepared tins and lower oven temp to 425 and bake for 8-12 minutes for mini muffin tins or about 15-20 for regular sized muffins OR until tooth pick comes out clean from the center muffin.
6. Let cool on wire racks.
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