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Cornbread muffins (quick and easy)

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These cornbread muffins are made with creamed corn so they really taste like corn and are chewier than traditional southern cornbread. A great side dish and ideal for snacking, these corn muffins will keep for days. THESE are the muffins I make over and over and over again!

This cornbread muffin recipe was originally posted in October 2014. Recipe slightly improved, post rewritten, new photos, recipe video added – it’s a total refresh!

Close up of Cornbread Muffins in a basket, fresh out of the oven

While many people associate cornbread with a Southern staple, there are actually two distinct types of cornbread in the United States – southern and northern style cornbread.

Southern Cornbread East typically (and I use that word loosely!) more crumbly and less sweet, made with just cornmeal, no flour (or very little flour). It doesn’t keep well and is best served with things in sauce to dip it in (baked bean chili) or lots of butter.

Nordic Style Cornbread looks more like a cake, due to the addition of flour. The crumb is more tender, it is elastic, it does not crumble and it is generally sweeter.

This cornbread muffin recipe is a North cornbread style.

Except I tweaked it to my taste with the addition of creamed corn that you don’t usually find in Southern or Northern cornbread. Stronger, chewier corn flavor!

Close up of Cornbread Muffins in a muffin tin brushed with butter

CORN BREAD MUFFINS – THE REASON I ALWAYS HAVE CREAMED CORN

It’s unnatural to say that cans of creamed corn are a staple in my pantry. But they are – and it’s because of those cornbread muffins (and those 15 minutes chinese corn soup!).

I make these cornbread muffins A LOT.

These are the muffins I take to the BBQ when I’m asked to bring a side (or if I’m told not to bring anything at all 😂).

These are the muffins I can make as a side for a midweek dinner, because they come together really quickly.

And these are the muffins I would choose from a range of muffins alongside all the sweet muffins out there! (Not to undermine the fabulousness of sweet muffins – it’s just that I’m a tasty girl)

CREAM CORN SUBSTITUTE

If you can’t get canned creamed corn, use it as a substitute (we tried it and it’s almost perfect): use 1 can corn kernels. Put all the corn + 1/3 of the liquid from the box + 1 tablespoon of flour in a bowl. Then blend with a hand blender (or use a blender) until you can no longer see the whole corn kernels, but there are still bits of corn left (do not mash). Measure and use in place of canned creamed corn in this recipe.

What goes into cornbread muffins?

CORN MEAL VS POLENTA

The key ingredient in cornbread muffins is yellow cornmeal. Cornmeal is ground dried corn kernelss – it comes in fine, medium and coarse ground.

Confusingly, cornmeal is labeled as polenta here in australia.

But in fact, polenta is a porridge like Italian side dish (their mashed potatoes!) made with cornmeal.

Confused? Don’t blame yourself.

All you need to remember is this: If you’re in Australia, buy the yellow labeled stuff polenta. It’s cornmeal!

Steps for making cornbread muffins

Since these cornbread muffins are one of my favorite recipes and since patience isn’t one of my greatest virtues, I first shared this recipe when I launched this site. Web in 2014. I couldn’t wait to update this post with new photos and most importantly, add a recipe video!

So, to any southerner reading this recipe, don’t judge me for using creamed corn in this recipe! It might not be authentic, but it’s damn tasty, with great corn flavor and these stay moist for days!!! –Nagi x


Try these cornbread muffins with….

Cornbread muffin broken in half covered with butter and drizzled with honey

Overhead photo of cornbread muffins in a basket

WATCH HOW TO DO IT

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Close up of Cornbread Muffins in a basket, fresh out of the oven

corn muffins

Servings12

Tap or hover to scale

Video recipe above. These muffins are so tasty and moist that you don’t even need butter, just eat them plain! I especially like to serve them as an accompaniment to Chili Con Carne, and of course they show up in all the southern dishes I prepare! Can also be done in the pan.

Instructions

  • Preheat the oven to 180C/350F. Brush a standard 12-hole muffin pan with melted butter.

  • Combine the dry ingredients in a bowl and stir quickly to combine.

  • Whisk wet ingredients in a bowl until combined.

  • Pour the wet ingredients into the dry ingredients. Mix until homogeneous.

  • Pour the batter into the greased muffin tin – use it all the way, fill the holes all the way!

  • Bake for 20 minutes or until top is golden brown.

  • Remove the muffin tin from the oven. Optional: Brush top with melted butter. Leave to cool for 5 minutes then place the muffins on a wire rack.

Recipe Notes:

1. Corn flour (polenta): In Australia, cornmeal is labeled “polenta” in most supermarkets. Polenta is a porridge-like side dish that has the consistency of very loose, creamy mashed potatoes. It is to Italians what mashed potatoes are to other countries. Polenta is made from cornmeal which is ground corn.
2. Flour – Can sub flour + baking powder with self-rising flour.
3. STORAGE: These keep well for 3 to 4 days in an airtight container. They are always best served warm with butter and honey, or something to dip!
4. CREAM SUB: If you can’t get canned creamed corn, use it as a sub (we tried it and it’s almost perfect) – use 1 can corn kernels. Put all the corn + 1/3 of the liquid from the box + 1 tablespoon of flour in a bowl. Then blend with a hand blender (or use a blender) until you can no longer see the whole corn kernels, but there are still bits of corn left (do not mash). Watch the video to see what Creamed Corn looks like. Use in place of canned creamed corn in this recipe.
5. WHAT THEY ARE: Moist with a muffin-like texture with a nice corn flavor. A little sweet (2 teaspoons of sugar in each muffin) but not too sweet (can reduce the sugar) with a bit of a gritty texture from the cornmeal as a nice reminder that it’s there. I am completely in love with these cornbread muffins!
6. Leftover Creamed Corn: That’s what I do (don’t judge me!) – toast bread, heat corn, spread on toast, top with cheese, broil. Eat and be happy…
7. Food per muffin.

Nutritional intakes

corn muffins

Amount per serving

calories 231
Calories from fat 81

% Daily Value*

Fat 9g14%

Saturated fat 5g31%

Cholesterol 49mg16%

Sodium 195mg8%

Potassium 208mg6%

Carbohydrates 32g11%

1g fiber4%

Sugar 10g11%

Protein 4g8%

Vitamin A 315UI6%

Vitamin C 1mg1%

Calcium 69mg7%

The iron 1.3mg7%

*Percent Daily Values ​​are based on a 2000 calorie diet.


This cornbread muffin recipe was originally posted in October 2014. Recipe slightly improved, post rewritten, new photos, recipe video added – it’s a total refresh!

Nutrition Information:

calories: 231callus (12%)Carbohydrates: 32g (11%)Protein: 4g (8%)Fat: 9g (14%)Saturated fat: 5g (31%)Cholesterol: 49mg (16%)Sodium: 195mg (8%)Potassium: 208mg (6%)Fiber: 1g (4%)Sugar: teng (11%)Vitamin A: 315UI (6%)Vitamin C: 1mg (1%)Calcium: 69mg (7%)The iron: 1.3mg (7%)

DOZER LIFE

It was raining today, so we went shopping (for ME! 😂)

Doze the golden retriever dog in a surf shop

to safeguardto safeguard

to safeguardto safeguard

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