Cornbread Muffins
Updated May 6, 2024
- Total Time
- 25 minutes
- Rating
- Comments
- Read comments
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Ingredients
- Nonstick cooking spray (optional)
- ½cup/70 grams fine cornmeal, preferably white (see Tip)
- ½cup/64 grams all-purpose flour
- 3tablespoons light brown sugar
- 1½teaspoons ground coriander
- 1teaspoon baking powder
- ½teaspoon fine salt
- ¼cup/60 milliliters whole milk
- ¼cup/60 milliliters buttermilk
- 2tablespoons vegetable oil
- 2large eggs
- ¾cup/90 grams fresh or thawed frozen corn kernels
Nutritional analysis per serving (6 servings)
203 calories; 8 grams fat; 1 gram saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 2 grams polyunsaturated fat; 28 grams carbohydrates; 1 gram dietary fiber; 6 grams sugars; 5 grams protein; 201 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat oven to 400 degrees. Line 6 cups of a muffin pan with paper liners or coat with nonstick spray.
- Step 2
In a large bowl, whisk together the cornmeal, flour, brown sugar, coriander, baking powder and salt. Whisk in the milk, buttermilk and oil, then whisk in the eggs until the batter is smooth. Stir in the corn until well combined. Divide the batter among the prepared muffin cups. (The cups will be full.)
- Step 3
Bake until a toothpick inserted into the center of a muffin comes out clean, 15 to 17 minutes. Serve warm.
- Try to find Dixie Lily or White Lily brands of fine white cornmeal and avoid coarse or stone-ground cornmeal.
Private Notes
Comments
These are the best cornbread muffins I’ve ever made, & I’ve made a lot of cornbread. The only thing I changed was I used 1 Tbsp brown sugar & 1 Tbsp molasses instead of 3 Tbsp brown sugar because I don’t like my cornbread too sweet & molasses or sorghum syrup is in my favorite southern quickbread recipes. (To those who say southern cornbread doesn’t have sweetener traditionally, IT DOES REGIONALLY —leave those of us who prefer it that way alone, & enjoy your corn bricks in the mean time)
This is the usual modern interpretation of cornbread: over sweetened cake. The buttermilk is traditional but true cornbread has little or no flour and sugar.
Given Chef Terry's expertise in vegan cooking, I hope he will consider offering a vegan variation of this recipe.
I found them insufficiently tasty.
These were fabulous! After reading a few reviews, I did opt to change the sweet to 1 tbsp brown sugar and 1 tbsp maple syrup. Delicious! I was easily able to get 9 muffins using a standard muffin pan.
I would double the amount to make a full pan.
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