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Creamed Corn Cornbread Muffins
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Description
I like a sweet cornbread, or what I’ve heard Southerners refer to as “Yankee Cornbread.” (What can I say, I’m from NY.) I add about 3 tablespoons of sugar and find that it’s perfect (for me!) for these muffins. If you don’t like sweet cornbread, feel free to reduce (or omit) the sugar to suit your tastes. (Don’t worry, I’m not in any way saying that these cornbread muffins are authentic. But they sure are delicious!)
Ingredients
- 1 cup Whole Wheat Pastry Flour Or All-Purpose Flour
- 1 cup Yellow Cornmeal
- 2 teaspoons Baking Powder
- ½ teaspoons Baking Soda
- ½ teaspoons Salt
- 3 Tablespoons Sugar, More Or Less To Taste
- 15 ounces, weight Can Of Creamed Corn
- 2 whole Large Eggs
- ½ cups Milk
- ¼ cups Canola Oil
Preparation
Preheat oven to 425ºF. Butter and flour a muffin tray (or line it with paper liners).
Whisk together the flour, cornmeal, baking powder, baking soda, salt, and sugar in a medium bowl. Stir together the creamed corn, eggs, milk, and oil in a large bowl; gradually stir the dry ingredients into the wet, being careful not to over-mix. Let the batter sit for 5 minutes, then fill each muffin well about 3/4 full.
Bake until golden brown and a toothpick inserted inside comes out clean, about 16 to 18 minutes.
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Veronika on 3.15.2016
These were great!! I used about 3 1/2 T of sugar because I was worried they wouldn’t be sweet enough, and next time I’ll use an even 1/4 cup
but I loved that they weren’t overly sweet either like some recipes are– they really were perfect!