Perfect Cornbread Muffins With Corn!
10 ingredients
6 steps
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
-
1Grease mini muffin tins well then sprinkle the tins with a little flour to really get the tins stick proof! Preheat oven to 475°.
-
2Mix flour, corn meal, sugar, baking soda, salt and brown sugar together well.
-
3Mix milk, egg, and butter together in another bowl then stir in corn.
-
4Pour wet mixture into flour mixture and mix ONLY until just blended. Do not over mix!
-
5Scoop 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.
-
6Let cool on wire racks.
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