Monday, April 18, 2016

Cornbread muffins


Recipe From:

I usually make this recipe into mini muffins and cook for 15-20 min. You will have to adjust for your oven. I also tend to use a small can of corn drained instead of the frozen. It's also good with the addition of diced mild green chili's from a can.


  • 1 1/2 cups flour
  • 14cups yellow cornmeal
  • 34cup sugar
  • 12teaspoon baking powder
  • 12teaspoon baking soda
  • 12teaspoon salt
  • 2eggs
  • 12cup melted margarine or 12 cup corn oil
  • 1cup buttermilk or 1 cup sour milk
  • 1cup frozen corn kernels, thawed

    1. Preheat oven to 350-degrees F.
    2. Spray 9 x 5-inch loaf pan with cooking spray and dust with corn meal.
    3. Mix first six ingredients (flour- salt) in large bowl.
    4. Mix eggs, melted margarine/oil, milk in small bowl.
    5. Add egg mixture and corn to dry ingredients.
    6. Stir until combined.
    7. Pour batter into pan.
    8. Bake for 1 hour.

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