Sweet Mini Cornbread Muffins
- Level: Easy
- Yield: 24 mini muffins
- Nutritional Information (Per Serving): Serving Size 1 of 24 servings, Calories 52, Total Fat 2 g, Saturated Fat 1 g, Carbohydrates 8 g, Dietary Fiber 0 g, Sugar 2 g, Protein 1 g, Cholesterol 11 mg, Sodium 60 mg
- Total Time: 30 minutes
- Active Time: 15 minutes
These delightful bite-sized cornbread muffins are the perfect sidekick for your favorite mealsimagine them stealing the show alongside a hearty Brisket and Bean Chili or cozying up to your go-to soups. With creamy corn delivering a burst of natural sweetness and irresistible subtle crunch, one taste will have you whipping up batch after batch to share (or savor solo!).
Ingredients
- Nonstick cooking spray, for greasing the muffin pan
- 3/4 cup yellow cornmeal (plain)
- 1/4 cup all-purpose flour
- 2 tablespoons sugar
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon kosher salt
- 1/2 cup milk
- 2 tablespoons unsalted butter, melted
- 1 large egg
- One 8.25-ounce can of cream-style corn
Special Equipment
A 24-cup mini muffin pan; optional mini muffin liners (24).
Instructions
- Heat the oven to 400F. Grease the mini muffin cups with cooking spray or line them with paper liners.
- In a medium bowl, whisk together cornmeal, flour, sugar, baking powder, and salt.
- In another bowl, mix the milk, melted butter, and egg. Combine this with the dry ingredients along with the cream-style corn, stirring gently until just combined.
- Using a cookie scoop, evenly distribute the batter into the muffin cups, filling them about three-quarters full. Bake for 14 to 15 minutes or until a toothpick inserted comes out clean.
