Sweet Mini Cornbread Muffins
- Level: Easy
- Yield: 24 mini muffins
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 24 servings
- Calories
- 52
- Total Fat
- 2
- Saturated Fat
- 1
- Carbohydrates
- 8
- Dietary Fiber
- 0
- Sugar
- 2
- Protein
- 1
- Cholesterol
- 11
- Sodium
- 60
- Total: 30 min
- Active: 15 min
Ingredients
Nonstick cooking spray, for the muffin pan
3/4 cup plain yellow cornmeal
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 cream-style corn
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.