Sunny Cornbread Muffins
"Another yummy recipe from TOH!"
- Ready In:
- 30mins
- Ingredients:
- 9
- Yields:
-
8 muffins
ingredients
- 3⁄4 cup flour
- 3⁄4 cup yellow cornmeal
- 2 tablespoons sugar
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 egg
- 2⁄3 cup buttermilk
- 3 tablespoons canola oil
- 1 cup whole kernel corn
directions
- In large bowl, combine the flour, cornmeal, sugar, baking powder, and salt. In a small bowl, whisk the egg, buttermilk and oil. Stir into dry ingredients just until moistened. Fold in corn.
- Fill greased muffin cups three-fourths full. Bake at 400 for 18-22 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.
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Reviews
-
These were easy and good. I used whole wheat flour instead of nutritionless white flour. Used 2% fat milk as I did not have buttermilk on hand. Still turned out very nice. Will make again. -
We loved these! We served these with Recipe #186864. They were easy, delicious and I always have these ingredients on hand. Perfect comfort food! -
These turned out great! My 2 toddlers are very picky eaters unless it's junk food and they couldn't get enough of these. I didn't have any buttermilk so I used whole milk they still tasted great. Thanks for the recipe! -
These were really good, thanks
RECIPE SUBMITTED BY
Courtly
United States
