Description
These Cornbread Muffins are moist, with a delightful corn flavor and a slightly sweet, muffin-like texture. Made with melted butter, eggs, and creamed corn, they combine cornmeal and flour for a perfect balance of grit and softness. Easy to prepare and bake, they make an excellent side or snack best enjoyed warm with butter or honey.
Ingredients
Scale
Wet Ingredients
- 1/2 cup / 125 ml / 115 g unsalted butter, melted
- 2 eggs
- 3/4 cup / 185 ml milk, any fat %
- 1 cup canned creamed corn
Dry Ingredients
- 3/4 cup yellow cornmeal (also known as polenta)
- 1 1/2 cups (225 g) plain/all-purpose flour
- 1 tbsp baking powder
- 1/2 cup (110 g) white sugar (optional to reduce to 1/4 cup)
- 1/4 tsp salt
Baking
- Extra melted butter for greasing and brushing
Instructions
- Preheat the oven and prepare muffin tray: Preheat your oven to 180°C (350°F). Brush a standard 12-hole muffin tin thoroughly with melted butter to prevent sticking and add flavor.
- Combine dry ingredients: In a large bowl, mix together cornmeal, flour, baking powder, sugar, and salt until evenly distributed.
- Whisk wet ingredients: In a separate bowl, whisk melted butter, eggs, milk, and canned creamed corn until fully combined and smooth.
- Mix wet and dry ingredients: Pour the wet mixture into the dry ingredients and gently stir until just combined to avoid overmixing, which can toughen the muffins.
- Fill muffin tin: Spoon the batter evenly into the prepared muffin tin, filling each hole right up to the top for perfect-sized muffins.
- Bake: Bake in the preheated oven for 20 minutes or until the tops turn golden brown and a toothpick inserted into the center comes out clean.
- Cool and optionally butter: Remove the muffins from the oven and, if desired, brush the tops with additional melted butter for extra moisture and flavor. Let rest for 5 minutes in the tin before transferring to a wire rack to cool completely.
Notes
- Cornmeal (polenta): In Australia, cornmeal is sold as polenta and should not be instant polenta. Use brands like Marco Polo or Il Molino for best results.
- Flour substitution: You may substitute the flour and baking powder combination with self-raising flour (adjust sugar accordingly).
- Storage: Store muffins in an airtight container at room temperature for 3 to 4 days. Best served warm with butter or honey.
- Creamed corn substitute: If canned creamed corn is unavailable, blend one can of corn kernels plus 1/3 of its liquid and 1 tbsp flour until partially pureed with corn chunks remaining.
- Flavor profile: These muffins are moist, mildly sweet with a pleasant gritty texture from the cornmeal that highlights its corn flavor.
- Leftover creamed corn ideas: Use heated creamed corn toasted with bread, cheese, and grilled for a quick snack.
- Nutrition values are based on one muffin.
Nutrition
- Serving Size: 1 muffin
- Calories: 210
- Sugar: 8g
- Sodium: 180mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 55mg
