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Cornbread Muffins Best for Quick Snack

20 mins Cook
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Those Cornbread muffins are made with creamed corn so they sincerely taste of corn and are more wet than conventional Southern cornbread.

A notable side and tremendous for snacking and breakfasts, these corn truffles keep for days. these are the cakes I make time and again and all over again.

Ramsha Baig
2 11
Cornbread Muffins Best for Quick Snack

At the same time as many people accomplice cornbread as a Southern staple, there’s clearly distinct kinds of cornbread within the States – Southern and northerly fashion cornbread.

You can also try my recipe of Mung Bean Cake these are the perfect Chinese cakes to complete your dinner.

Cornbread from the South is normally (and that i use that word loosely!) more crumbly and much less candy, made with simply cornmeal, no flour (or very little flour). It doesn’t keep well and is first-rate served with saucy matters to dunk it into (Baked Beans Chili), or masses of butter.

Northern style cornbread is more cake like, attributable to the addition of flour. The crumb is extra smooth, it’s springy, it doesn’t fall apart and it’s usually sweeter.

This Cornbread Muffin recipe is a Northern style cornbread.

Except I’ve tailored it to my taste with the addition of creamed corn which you don’t typically discover in both Southern or Northern cornbread. stronger corn flavour, and makes it moister!

Cornbread Muffins – the Reason I Always Have Creamed Corn

It feels unnatural to mention that cans of creamed corn are a staple in my pantry. however they’re – and it’s due to these cornbread truffles (and this 15 minute chinese Corn Soup!).

I make those Cornbread truffles ALOT.

These are the muffins I take to BBQ’s when I’m asked to bring a facet (or if I’m instructed not to bring some thing at all

These are the desserts i’m able to make as a side dish for a midweek dinner due to the fact they’re terrifically brief to mix up.

And these are the muffins i’d pick out of a Muffin Line Up along every candy muffin in life! (not to undermine the fabulousness of sweet desserts – it’s just that i’m a savoury gal)

Cornmeal Vs Polenta

The important thing ingredient in Cornbread truffles is yellow cornmeal. Cornmeal is floor dried corn kernels – it is available in fine, medium and coarse ground.

Confusingly, cornmeal is labelled as polenta here in Australia.

But really, polenta is a porridge like Italian side dish (their mashed potato!) that is made from cornmeal.

Confused? Don’t blame you.

All you need to do not forget is that this: if you’re in Australia, purchase the yellow floor stuff labelled polenta. That’s cornmeal!

With those Cornbread muffins being one among my private favored recipes and give that patience isn’t always certainly one of my finest virtues, I first shared this recipe lower back when I began this internet site in 2014. I’ve been searching forward to updating this publish with new pics and greater importantly, adding a recipe video!

As a way to any Southerner reading this recipe – don’t choose me for the usage of creamed corn in this! It may not be genuine however it’s darn tasty, with high-quality corn flavour and these stay wet for days!!!

Cornbread Muffins Best for Quick Snack

Cornbread Muffins Best for Quick Snack

Those Cornbread muffins are made with creamed corn so they sincerely taste of corn and are more wet than conventional Southern cornbread.
prep time
10 mins
cooking time
20 mins
total time
30 mins




  • 1/2 cup / 125 ml / 115 g butter , melted unsalted

  • 2 eggs

  • 3/4 cup / 185 ml milk , any fat %

  • 1 CUP canned creamed corn (NOT 1 CAN!!!)


  • 3/4 cup yellow cornmeal (called polenta in Australia) (Note 1)

  • 1 1/2 cups (225g) flour (plain/all purpose)

  • 1 tbsp baking powder

  • 1/2 cup (110g) white sugar (can reduce to 1/4 cup)

  • 1/4 tsp salt


  • Extra melted butter for greasing and brushing


Preheat oven to 180C/350F. Brush a 12 hollow popular muffin tin with melted butter.
Combine Dry ingredients in a bowl and give them a short stir to mix.
Whisk wet ingredients in a bowl till blended.
Pour moist into Dry ingredients. mix until blended.
Spoon the batter into the greased muffin tray - use all of it up, fill the holes right up!
Bake in the oven for 20 minutes or until the top is golden brown.
Cast off muffin tray from the oven. non-compulsory: Brush tops with melted butter. Cool for 5 minutes then dispose of muffins onto a rack.


1. Cornmeal (polenta): In Australia, cornmeal is labelled as "polenta" in most supermarkets. Polenta is a porridge-like side dish that has a consistency like a very loose creamy mashed potato. It is to Italians what Mashed Potato is to other countries. Polenta is made from cornmeal which is ground corn. 2. Flour - Can sub flour + baking powder with self raising flour. 3. STORING: These keep well for a 3 to 4 days in an airtight container. They are always best served warm with butter and honey, or something for dunking! 4. CREAMED CORN SUB: If you can't get canned creamed corn, use this as a sub (we tried it and it's near perfect) - use 1 can of corn kernels. Put all the corn + 1/3 of the liquid in the can + 1 tbsp flour into a bowl. Then blitz with hand blender (or use blender) until you can't see whole corn kernels anymore but there are still corn chunks (don't to puree). See video for what creamed corn looks like. Use in place of canned creamed corn in this recipe. 5. WHAT THEY TASTE LIKE: Moist with a muffin like texture with a lovely corn flavour. A bit sweet (2 tsp sugar in each muffin) but not overly sweet (can reduce sugar) with a bit of gritty texture from the cornmeal which is a nice reminder that it's there. I am utterly in love with these Cornbread Muffins! 6. Leftover creamed corn: This is what I do (don't judge me!) - toast bread, heat corn, spread on toast, top with cheese, grill. Eat and be happy... 7. Nutrition per muffin.
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