Caw's Cornbread Muffins
These are really delicious! I like using polenta meal instead of regular cornmeal. It's more coarsely ground and I think gives a better flavor.
- Preparing Time: 10 minutes
- Total Time: 30 minutes
- Served Person: 15
patpotluck
vegetarian
kid friendly
muffins
breads and muffins
brunch
bread
corn
american
winter
comforting
imkfvceoosmtvio
white meat free
tree nut free
nut free
contains gluten
red meat free
shellfish free
contains dairy
contains eggs
pescatarian
- 2 eggs
- 1 teaspoon salt
- 1/4 cup vegetable oil
- 1/4 cup sugar
- 1 tablespoon baking powder
- 1 cup flour
- 1 cup yellow cornmeal
- 12 ounces corn drained*
- 1 1/4 cups milk
- Carbohydrate 31.2549066670214 g
- Cholesterol 141.406666666667 mg
- Fat 6.40080933333333 g
- Fiber 1.40664001547989 g
- Protein 6.9285833333348 g
- Saturated Fat 1.35604705865 g
- Serving Size 1 1 Serving (95g)
- Sodium 125.844433449518 mg
- Sugar 29.8482666515415 g
- Trans Fat 0.69746992517 g
- Calories 207 calories
*can substitute equal amount defrosted frozen corn Grease muffin pan with cooking spray or butter. In large bowl, mix well: cornmeal, flour, sugar, baking powder & salt. In small bowl, beat eggs with fork. Add corn, oil & milk. Stir till blended. Add to flour mixture and stir with spoon till mixed. Pour into muffin tin. Bake at 425 20 min. or until golden. Can also bake in greased 8x8 pan for about 35-45 min. Makes about 15.
