Cornbread Muffins Recipe | Yummly
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Cornbread Muffins

ONCE UPON A CHEF(35)
Scott MacLeod: "These muffins have excellent flavour and texture…" Read More
9Ingredients
30Minutes
220Calories
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Ingredients

US|METRIC
12 SERVINGS
  • 3/4 cup yellow cornmeal
  • 1 1/4 cups all purpose flour (spooned into measuring cup and leveled-off)
  • 1 Tbsp. baking powder
  • 1/2 cup sugar
  • 1 tsp. salt
  • 2 large eggs
  • 2 Tbsp. honey
  • 3/4 cup milk (preferably whole but low-fat works too)
  • 1/2 cup unsalted butter (melted and cooled)
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    NutritionView More

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    220Calories
    Sodium
    Fat
    Protein
    Carbs
    Fiber
    Calories220Calories from Fat80
    % DAILY VALUE
    Total Fat9g14%
    Saturated Fat5g25%
    Trans Fat
    Cholesterol55mg18%
    Sodium350mg15%
    Potassium80mg2%
    Protein4g8%
    Calories from Fat80
    % DAILY VALUE
    Total Carbohydrate30g10%
    Dietary Fiber<1g3%
    Sugars12g24%
    Vitamin A6%
    Vitamin C0%
    Calcium10%
    Iron8%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

    Reviews(35)

    Scott MacLeod 5 months ago
    These muffins have excellent flavour and texture! I took the suggestion to use a 50/50 split between flour and corn meal. Made them in a silicone muffin pan that made larger (taller) muffins so I had to increase the baking time. I’ve made them 2 more times and they have been a hit every time!
    Duane Hunter 6 months ago
    loved the results, maybe a little more baking powder to rise but everyone loves it
    Toni Williams 10 months ago
    This is my favorite recipe because of the taste and simplicity of the recipe
    Pnina C a year ago
    Used one tablespoon less of sugar, only half a teaspoon of salt, and almond milk instead of regular milk, and they still came out amazing!!! Incredible recipe
    Heintzberger a year ago
    Absolutely love the recipe. I have made it a few times already. Everyone always devours them. Best served warm, right out of the oven. 😍
    ren quin a year ago
    this recipe is amazing! i use equal amounts flour and cornmeal because i love cornbread. AWESOME 👌
    Greg Lovell a year ago
    Added approximately 2 tbsp more honey, used half monk fruit sugar and half regular sugar, 2% milk/vegan milk. Served this with my split pea soup.
    Perfect! Would make it again, as is
    Theresa 2 years ago
    Yum!!! Followed recipe exactly and tip for sparing muffin tin with oil for crispy exterior. Delicious with chili.
    Dave Daley 2 years ago
    Great recipe, made a half batch, perfect breakfast for two. Author is right about cooking spray vs. cupcake liners as it gives them a nice crunch.
    Janet Pinelli 2 years ago
    Easy to make, light and fluffy! Everyone loved them!
    Laura Corcoran 2 years ago
    Lordy, Lordy, Lordy! Perfection! I went alittle heavy on the honey. 325 in a convection oven for 17 minutes.
    Josie Held 2 years ago
    Turned out great. We usually put butter and honey on our corn muffins but these didn't really even need any extra. Perfect amount of sweetness and not too dry. And they're pretty easy to throw together.
    Simone Tucker 3 years ago
    This recipe was really good and the muffins were wonderful
    Tina M 3 years ago
    Great....my kids really like them.
    Luciana 3 years ago
    Excellent! Would definitely make them again!
    Casey 3 years ago
    They turned out great! The recipe was very easy to follow. I will definitely make these again!
    Sohna 4 years ago
    These are super easy to make and turned out great! Not the absolute best cornbread I've ever tasted, but certainly something I will be making again regularly. They were still super moist and delicious for the next few days. Great for breakfast, too!
    Sophia DelValle 4 years ago
    Great flavor was there and it tasted awsome.
    Findlay 4 years ago
    we made them to soak up the juices from a leg of lamb worked beautifully everybody loved it
    Christina R. 4 years ago
    Ive been making this recipe for about a year now and they always turn out great. I love the muffin format. The only thing I do differently is I soak the cornmeal in the milk for about 10-30 minutes beforehand to eliminate the grittiness of the cornmeal. The longer you soak the less gritty it will be. This last time I also added a chopped up jalapeño to the dough and topped each muffin with some shredded cheddar cheese. Delicious.
    Dahlz 4 years ago
    Delicious, my teens love it 😋👍🏻
    Jesenia 4 years ago
    They turned out great, I stuck to the recipe
    Lauren Rosenberg 4 years ago
    They turned out wonderfully! I did cut the sugar in half, and they were still plenty sweet. I will definitely make these again.
    Lysa Lecky 4 years ago
    Perfect No modification
    Lindsay Haug 4 years ago
    Soft sweet and yummy
    Valerie Natrella 4 years ago
    Easily made. Very tasty
    PSoMehrer A10 4 years ago
    It was amazingly good. I normally make a recipe with corn kernels but didn't have any. With the honey I didn't to add additional butter. will make again. Husband loves it!
    Niccole Turoscy 5 years ago
    Awesome!! New staple! So quick and easy.
    Renee Price 5 years ago
    Perfect! Couldn’t tell they were GF

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