Cornbread Muffins I Recipe - Allrecipes.com
Cornbread Muffins I Recipe
  • READY IN 35 mins

Cornbread Muffins I

Recipe by  

"These muffins are very similar to the ones found in a famous down-home cooking restaurant. They're so simple to make and taste great because they have real pieces of corn as well as corn meal."

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Ingredients Edit and Save

Original recipe makes 12 muffins Change Servings
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  • PREP

    10 mins
  • COOK

    25 mins
  • READY IN

    35 mins

Directions

  1. Preheat oven to 400 degrees F (200 degrees C). Grease or line 12 muffin cups.
  2. In a large bowl, cream together butter, sugar, honey, eggs and salt. Mix in flour, cornmeal and baking powder; blend thoroughly. Stir in milk and corn. Pour or spoon batter into prepared muffin cups.
  3. Bake in preheated oven for 20 to 25 minutes, or until a toothpick inserted into center of a muffin comes out clean.
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Reviews More Reviews

Most Helpful Positive Review
Dec 07, 2004

This is the second time I am reviewing this...This time around, I used heavy cream instead of milk and almost 1 can of corn instead of frozen - no wierd chewy bits as before with the frozen corn. Made one loaf with corn & one without - the loaf with corn was moister and more flavourful. I also made one mistake loaf where I used 1 cup of milk (with corn)- that actually was the moistest loaf. And the honey gave it a good flavor. I used loaf pans, which required about 45 minutes to cook.

 
Most Helpful Critical Review
Apr 14, 2003

These muffins were very heavy and dry - would not make them again.

 
Nov 23, 2006

Overall, this is a very good base recipe. After making a test batch, I made the following alterations, and they turned out really well! Take any you would like! Also, as with any quick bread or cake, MAKE SURE you cream your butter and sugar well (i.e. a minimum of 4-5 minutes) and that all your ingredients are room temperature to ensure even baking. 1. I soaked the cornmeal in the milk for 15 minutes and added this mixture after adding the flour/baking soda. 2. I read the other reviews and reduced the sugar to 1/2 c. (although I didn't think they were too sweet before - I just like really sweet cornbread). 3. Again, off the other reviews, I added about 3/4 of a can of kernel corn, drained, instead of frozen (the frozen was a bit chewy). 4. Instead of upping the milk, I stirred in 1/4 c of sour cream before the kernel corn. Made a nice texture difference.

 
Apr 14, 2003

These are very tasty corn muffins, and my daughter's favorite! I used freshly ground corn and soft wheat, making them come out a little more dense, but delicious and hearty. I also subsituted canned for frozen corn with great results. The recipe takes exactly one regular sized can of corn. This is definitely a keeper.

 
Apr 14, 2003

These muffins were a bit too sweet for my taste. I would cut the sugar down to 1/2 cup next time. Remember to thaw the corn; otherwise, the kernels will be too dry. This recipe will also yield 24 mini-muffins.

 
Apr 14, 2003

Can you say yummmmmmyyyy??? These were so moist and delicious. Though I baked them in a rectangular class baking dish instead of a muffin tin and it took about 15 min longer to bake. They turned out great. They were sweet and we used Brummel and Brown on them and had them with chili. They were fantastic!!

 
Apr 14, 2003

Excellent! I had to omit the corn kernels, however-didn't have any available at the time. But they were still lovely and sweet. Very good

 
Apr 14, 2003

These were so delicious! I made them in mini-loaf pans and ate a slice in the morning for breakfast. My boyfriend always wants me to make these again. I followed the recipe exactly and plan to double or triple the recipe next time!

 

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Nutrition

  • Calories
  • 243 kcal
  • 12%
  • Carbohydrates
  • 37.4 g
  • 12%
  • Cholesterol
  • 56 mg
  • 19%
  • Fat
  • 9.2 g
  • 14%
  • Fiber
  • 1.2 g
  • 5%
  • Protein
  • 4 g
  • 8%
  • Sodium
  • 191 mg
  • 8%

* Percent Daily Values are based on a 2,000 calorie diet.

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