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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (52g) Recipe makes 12 servings |
||
| Calories 130 | ||
| Calories from Fat 43 | (33%) | |
| Amount Per Serving | %DV | |
| Total Fat 4.8g | 7% | |
| Saturated Fat 2.7g | 13% | |
| Monounsaturated Fat 1.3g | ||
| Polyunsaturated Fat 0.4g | ||
| Trans Fat 0.0g | ||
| Cholesterol 28mg | 9% | |
| Sodium 157mg | 6% | |
| Potassium 70mg | 2% | |
| Total Carbohydrate 19.3g | 6% | |
| Dietary Fiber 0.8g | 3% | |
| Sugars 5.3g | ||
| Protein 3.0g | 5% | |
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Cornbread Muffins
By: Lennie
Oct 3, 2001
Fast, easy and tasty — perfect with a stew or chili. These also freeze well. I first found this recipe in an older Bonnie Stern cookbook many years ago and have been making these ever since.
SERVES 12
Ingredients
- 3/4 cup cornmeal
- 1 cup all-purpose flour
- 1/4 cup white sugar
- 1 tablespoon baking powder
- 1/4 teaspoon salt
- 1 egg, lightly beaten
- 1 cup 1% low-fat milk
- 1/4 cup unsalted butter, melted
Directions
1
Preheat oven to 425 degrees.2
Spray muffin tin with nonstick spray or line with paper muffin cups.3
Combine cornmeal, flour, sugar, baking powder and salt.4
Stir well.5
Combine beaten egg, milk and melted butter (if using normal butter add less salt).6
Stir into the dry mixture and combine just until blended.7
Chopped jalapenos (from a tin) can also be added, as can chopped red pepper and/or tinned corn kernels.8
Scoop batter into prepared muffin pans.9
Sprinkle cheddar cheese on top of muffins before baking if desired.10
Bake for 20-25 minutes .
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Featured Reviews for This Recipe
From: JenniCat
On Nov 6, 2008
Delicious. I used 1/2 cup white flour, 1/2 cup whole wheat flour instead of 1 cup white flour. Turned out great.
From: Kitchen Ninja
On Jan 21, 2008
A good base recipe. Step 7 is important — without something added, they're too bland. I did a plain batch to test the recipe, then one with chipotles and one with green chiles. The plain and the chipotle were made with milk, as directed. For the green chile batch, I used buttermilk instead. It's good both ways. I won't make them plain again, but will make again with additions. They were done after 12-15 minutes, would have been way too dark and dry at 20-25.
From: Miss Annie
On Jul 27, 2004
Great cornbread muffins!! I made it as you directed, but used 2% milk, everything else stayed the same. The muffins were perfect with pinto beans (would be great with stew, too). The muffins were not heavy, which we like. Thanks, Lennie for posting this wonderful recipe. Definately a keeper!
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