Creamed Corn Cornbread Muffins

10 ingredients
3 steps

Ingredients

  • 1 cup Whole Wheat Pastry Flour Or All-Purpose Flour
  • 1 cup Yellow Cornmeal
  • 2 teaspoons Baking Powder
  • 1/2 teaspoons Baking Soda
  • 1/2 teaspoons Salt
  • 3 Tablespoons Sugar, More Or Less To Taste
  • 15 ounces, weight Can Of Creamed Corn
  • 2 whole Large Eggs
  • 1/2 cups Milk
  • 1/4 cups Canola Oil

Directions

  1. 1
    Preheat oven to 425°F. Butter and flour a muffin tray (or line it with paper liners).
  2. 2
    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.
  3. 3
    Bake until golden brown and a toothpick inserted inside comes out clean, about 16 to 18 minutes.

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