Miss Kardea Brown's Sweet Cornbread Mini Muffins, seen on Delicious Miss Brown, Season 8.
Recipe courtesy of Kardea Brown

Sweet Mini Cornbread Muffins

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  • Level: Easy
  • Total: 30 min
  • Active: 15 min
  • Yield: 24 mini muffins
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.



Special equipment:
a 24-cup mini muffin pan; 24 mini muffin liners, optional
  1. 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.
  2. Whisk together the cornmeal, flour, sugar, baking powder and salt in a medium bowl.
  3. Whisk together the milk, melted butter and eggs. Add to the cornmeal mixture along with the cream-style corn and stir just until combined.
  4. 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.