Recipe courtesy of Kardea Brown
Sweet Mini Cornbread Muffins
Getting reviews...
- Level: Easy
- Total: 30 min
- Active: 15 min
- Yield: 24 mini muffins
-
- Nutritional Analysis
- 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
These sweet little nuggets of goodness are the perfect bread to serve with your meal. I especially love them with my Brisket and Bean Chili, but give them a try with other soups too. The creamed corn adds another layer of sweetness and a slight crunch from the corn in each bite.
- Level: Easy
- Total: 30 min
- Active: 15 min
- Yield: 24 mini muffins
-
- Nutritional Analysis
- 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
Ingredients
Directions
Special equipment:
a 24-cup mini muffin pan; 24 mini muffin liners, optional- Preheat the oven to 400 degrees F. Grease the cups of a 24-cup mini muffin pan with cooking spray or line with paper liners.
- Whisk together the cornmeal, flour, sugar, baking powder and salt in a medium bowl.
- Whisk together the milk, melted butter and eggs. Add to the cornmeal mixture along with the cream-style corn and stir just until combined.
- Using a cookie scoop, divide the batter evenly between the muffin cups, filling three-quarters full. Bake until a toothpick inserted in the center comes out clean, 14 to 15 minutes.
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