Cornbread Muffins

Ingredients

WET INGREDIENTS

  • 1/2 cup / 125 ml / 115 g butter , melted unsalted
  • 2 eggs
  • 3/4 cup / 185 ml milk , any fat %
  • 1 CUP canned creamed corn (NOT 1 CAN!!!)

DRY INGREDIENTS

  • 3/4 cup yellow cornmeal (called polenta in Australia) (Note 1)
  • 1 1/2 cups (225g) flour (plain/all purpose)
  • 1 tbsp baking powder
  • 1/2 cup (110g) white sugar (can reduce to 1/4 cup)
  • 1/4 tsp salt

BAKING:

  • Extra melted butter for greasing and brushing

Instructions

  • Preheat oven to 180C/350F. Brush a 12 hole standard muffin tin with melted butter.
  • Combine Dry ingredients in a bowl and give them a quick stir to combine.
  • Whisk Wet ingredients in a bowl until combined.
  • Pour Wet into Dry ingredients. Mix until combined.
  • Spoon the batter into the greased muffin tray – use it all up, fill the holes right up!
  • Bake in the oven for 20 minutes or until the top is golden brown.
  • Remove muffin tray from the oven. Optional: Brush tops with melted butter. Cool for 5 minutes then remove muffins onto a rack.

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