Cornbread Muffins

Name: Cornbread Muffins
Total time: 30 min
Yield: 12 servings
Cuisine: Indonesian
Ingredients: 1/2 cup / 125 ml / 115 g butter (, melted unsalted); 2 eggs; 3/4 cup / 185 ml milk (, any fat %); 1 CUP canned creamed corn ((NOT 1 CAN!!!)); 3/4 cup yellow cornmeal ((sold in packets labelled "polenta" in Australia) (Note 1)); 1 1/2 cups (225g) flour ((plain/all purpose)); 1 tbsp baking powder; 1/2 cup (110g) white sugar ((can reduce to 1/4 cup)); 1/4 tsp salt; Extra melted butter (for greasing and brushing)

Recipe video above. These muffins are so tasty and moist that you don't even need butter for them, just eat them plain! I especially like to serve these as a side to Chili Con Carne, and of course they make an appearance for any Southern meals I make! Can also be made in a skillet.

⏱️ 30 min 🔪 Prep: 10 min 🔥 Cook: 20 min 📊 Medium ⭐ 5.0 (147) 👁️ 23 views

👨‍🍳 Start Cooking

Foto: RecipeTin Eats — Nagi | RecipeTin Eats

Ingredients

12 servings

1/2 cup / 125 ml / 115 g butter (, melted unsalted)
2 eggs
3/4 cup / 185 ml milk (, any fat %)
1 CUP canned creamed corn ((NOT 1 CAN!!!))
3/4 cup yellow cornmeal ((sold in packets labelled "polenta" in Australia) (Note 1))
1 1/2 cups (225g) flour ((plain/all purpose))
1 tbsp baking powder
1/2 cup (110g) white sugar ((can reduce to 1/4 cup))
1/4 tsp salt
Extra melted butter (for greasing and brushing)

Steps

Preheat oven to 180C/350F. Brush a 12 hole standard muffin tin with melted butter.
Combine Dry ingredients in a bowl and give them a quick stir to combine.
Whisk Wet ingredients in a bowl until combined.
Pour Wet into Dry ingredients. Mix until combined.
Spoon the batter into the greased muffin tray - use it all up, fill the holes right up!
Bake in the oven for 20 minutes or until the top is golden brown.
Remove muffin tray from the oven. Optional: Brush tops with melted butter. Cool for 5 minutes then remove muffins onto a rack.