Cornbread Muffins I

Cornbread Muffins I

450

"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."
Saved
Save
I Made it Rate it Share Print

Ingredients

35 m servings 243 cals
Serving size has been adjusted!

Original recipe yields 12 servings

Adjust

Nutrition

  • Calories:
  • 243 kcal
  • 12%
  • Fat:
  • 9.2 g
  • 14%
  • Carbs:
  • 37.4g
  • 12%
  • Protein:
  • 4 g
  • 8%
  • Cholesterol:
  • 52 mg
  • 17%
  • Sodium:
  • 191 mg
  • 8%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.

Directions

Print
  • Prep

  • Cook

  • Ready In

  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.

Footnotes

  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews

450
  1. 567 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
Most helpful positive review

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...

Most helpful critical review

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

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...

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 ...

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 ...

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 yiel...

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...

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

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 t...

Very nice and light -- great with chili. I might increase the honey next time to add a little more sweetness. I made them as mini-muffins -- just the right size for the kids.

Very delicious. Moister and heavier than regular corn bread. Didn't need anything on them. Best when warm.