Cornbread Muffins

Name: Cornbread Muffins
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 1 dozen
Ingredients: 1-1/2 cups all-purpose flour; 1 cup sugar; 3/4 cup cornmeal; 1 tablespoon baking powder; 1/2 teaspoon salt; 2 large eggs, room temperature; 1/2 cup shortening; 1 cup 2% milk, divided

Total Time Prep: 10 min. Bake: 25 min.

Yield 1 dozen

Test Kitchen Approved

You can mix up the batter for this simple cornbread muffin recipe with just a whisk. The resulting muffins are light and moist with a subtle touch of sweetness.

Ingredients

1-1/2 cups all-purpose flour
1 cup sugar
3/4 cup cornmeal
1 tablespoon baking powder
1/2 teaspoon salt
2 large eggs, room temperature
1/2 cup shortening
1 cup 2% milk, divided

Directions

In a bowl, combine the dry ingredients. Add eggs, shortening and 1/2 cup milk; beat for 1 minute. Add remaining milk; beat just until blended. Fill 12 paper-lined muffin cups three-fourths full. Bake at 350° until a toothpick inserted in muffin comes out clean, 25-30 minutes.

Nutrition Facts

1 muffin: 254 calories, 10g fat (3g saturated fat), 33mg cholesterol, 241mg sodium, 38g carbohydrate (18g sugars, 1g fiber), 4g protein.

I love to make cornbread and corn muffins, but often the results are not moist or sweet enough for my taste. I experimented until I came up with these light, pleasantly sweet muffins. They ended up winning a blue ribbon at our county fair. —Patty Bourne, Owings, Maryland

Recipe Creator