Southern Sweet Cornbread Muffins
This sweet cornbread recipe is far tastier than the store-bought mixes. And, it's made and baked quickly.
Equipment
muffin pan
Ingredients
DRY Ingredients
- ⅓ cup all-purpose flour
- ⅔ cup yellow cornmeal mix (or white)
- 1½ tsp baking powder
- ½ tsp salt
- ¼ cup sugar
Final Ingredients
- 1 large egg
- ⅔ cup buttermilk (or regular milk + 1 tsp lemon juice)
- 2 tbsp oil (vegetable, e.g., peanut oil)
Instructions
- Add all dry ingredients and mix thoroughly.
- Add in the final ingredients and mix by hand to create a basic batter.
- Oil the muffin cups that will be used. Fill each cup with batter, leaving about ¼-inch space from the top.
- Bake at 400°F for about 15 minutes.
Notes
If batter is too dry, add more milk. If too thin, add more flour.
Nutrition
Calories: 166kcal | Carbohydrates: 25g | Protein: 4g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 29mg | Sodium: 505mg | Potassium: 81mg | Fiber: 1g | Sugar: 8g | Vitamin A: 123IU | Calcium: 130mg | Iron: 1mg
SOURCE
DarnGoodRecipes.com™
Resources of Cornbread Easy Muffins Recipe
Visit DarnGoodRecipes.com™ often for other great tasting recipes such as Ham With Beans or Cornbread. See them below.
Here are some top rated Muffin Pans:
How can I tell when my cornbread muffins are done?
This is done by the time-tested, standard toothpick test. You insert a toothpick at least 3/4 down, deep past the center of a muffin, and pull it back out. If it’s not done, it will display some batter on the toothpick. You’ll want to test the “tallest” muffin. Some people will test a couple of them just to be sure.
0 Comments