Description
These Cornbread Muffins are moist and delicious with a delightful corn flavor. Featuring a perfect balance of sweetness and a slightly gritty texture from the cornmeal, they are ideal as a bread, muffin, or side dish. Made with creamed corn and simple pantry ingredients, these muffins bake up golden and tender, perfect for serving warm with butter, honey, or for dunking.
Ingredients
Scale
Wet Ingredients
- 1/2 cup / 125 ml / 115 g unsalted butter, melted
- 2 eggs
- 3/4 cup / 185 ml milk, any fat percentage
- 1 cup canned creamed corn (not 1 can)
Dry Ingredients
- 3/4 cup yellow cornmeal (polenta)
- 1 1/2 cups (225g) all-purpose flour
- 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 and prepare: Preheat your oven to 180°C (350°F). Brush a 12-hole standard muffin tin generously with melted butter to prevent sticking and to add flavor.
- Combine dry ingredients: In a medium bowl, stir together the cornmeal, flour, baking powder, sugar, and salt until evenly mixed.
- Whisk wet ingredients: In a separate bowl, whisk the melted butter, eggs, milk, and creamed corn together until fully combined and smooth.
- Mix wet and dry: Pour the wet mixture into the dry ingredients. Stir gently just until combined; avoid overmixing to keep the muffins tender.
- Fill the muffin tin: Spoon the batter evenly into the prepared muffin tin, filling each hole to the top to ensure nicely domed muffins.
- Bake: Place the muffin tin in the preheated oven and bake for 20 minutes or until the tops are golden brown and a toothpick inserted in the center comes out clean.
- Cool and finish: Remove the muffins from the oven. Optionally, brush the tops with melted butter for extra richness. Let cool in the tin for 5 minutes before transferring to a wire rack to cool completely or serve warm.
Notes
- Cornmeal (polenta) in Australia is commonly labeled as “polenta” – avoid instant polenta brands for best texture.
- You can substitute self-raising flour for all-purpose flour and baking powder combined.
- Store muffins in an airtight container for 3 to 4 days. They’re best served warm, with butter and honey or your favorite spread for dunking.
- If canned creamed corn is unavailable, blend a can of corn kernels with 1/3 of their liquid and 1 tbsp flour until mostly smooth but still with some chunks; use as a substitute.
- These muffins are moist with a muffin-like texture, mildly sweet, and have a delightful cornmeal grit that enhances their character.
- Leftover creamed corn can be toasted on bread with cheese and grilled for a tasty snack.
- Nutrition information is provided per muffin.
Nutrition
- Serving Size: 1 muffin
- Calories: 200
- Sugar: 7g
- Sodium: 180mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 55mg
