Cornbread muffins

We love us some good cornbread. Sweet but not too cakey, moist and full of corn kernels. We've just discovered that adding a can of creamed corn to your cornbread makes a quick and easy, go-to recipe. This is a great addition to your Thanksgiving feast or simply to serve with a fantastic bowl of chili.

Rating: Truly 1/2 assed

Here's what you need and how you do it

3/4 cup yellow cornmeal

3/4 cup all-purpose flour

1/4 cup sugar

2 teaspoons baking powder

3/4 teaspoon salt

1 cup canned creamed corn

1/2 stick butter or margarine, melted

1 large egg

Preheat oven to 400 degrees. Grease an 8x8 baking pan or muffin tins. Whisk all ingredients together and stir until just blended.

Bake about 20 minutes, or until cornbread begins to turn golden and toothpick inserted in the center comes out clean.

For a printable version of this recipe, click here.

Comments

[Kristy]

I like the creamed corn addition! I also like to add chiles and cheese when I make cornbread to go with chili or a spicy soup. If you want to go true Southern style, you use shortening instead of butter, and you melt it in the oven in the cast iron skillet you're going to cook the cornbread in. You swirl the hot melted shortening around the pan a couple times to grease it, pour it into the batter, then put the whole thing into the hot, oiled skillet and bake. It makes the edges crispy and yummy.

[Candy]

I made cornbread muffins too :). I served mine with honey butter I made. Your's like lovely!

[NM]

For the life of me I never will understand why people put sugar in their cornbread. The corn has quite enough sugar already, and I've just never liked that sweet yellow cornbread.

I will say that it IS best made with shortening in a cast-iron skillet. The edges are just so crispy and the inside nice and moist. Just spread a touch of butter on it and I could eat it all day.

[Half Assed Kitchen]

Mmm...sugar. We love it.