Cornbread Muffins
Enjoy the comforting taste of classic Cornbread Muffins, made extra moist and delicious with Libby’s Naturals Whole Kernel Sweet Corn. These golden, tender muffins are the perfect side for any meal, from hearty chili to summer barbecues. Serve them warm with a pat of butter for a simple treat everyone will love.
SERVINGS
12
PREP TIME
5 Min
COOK TIME
18 Min
Ingredients
1/4 cup flour
3/4 cups yellow cornmeal
1/4 cup sugar
1 tablespoon baking powder
1 teaspoon nutmeg
1/2 teaspoon salt
1 egg
1 cup milk
4 tablespoons butter, melted
1 can (15.25 oz.) Libby's Naturals Whole Kernel Sweet Corn, drained
1/4 cup flour
3/4 cups yellow cornmeal
1/4 cup sugar
1 tablespoon baking powder
1 teaspoon nutmeg
1/2 teaspoon salt
1 egg
1 cup milk
4 tablespoons butter, melted
1 can (15.25 oz.) Libby's Naturals Whole Kernel Sweet Corn, drained
Instructions
- Preheat oven to 425°F. Add liners to 12-count muffin tin.
- In large mixing bowl, blend together flour, cornmeal, sugar, baking powder, nutmeg and salt.
- Make a well in center of dry ingredients; add egg, milk and butter. Stir with spoon until batter forms. Fold in corn.
- Spoon batter evenly into prepared muffin tin. Bake 15-18 minutes or until muffins are golden brown. Remove from tin and cool slightly before serving.
- Preheat oven to 425°F. Add liners to 12-count muffin tin.
- In large mixing bowl, blend together flour, cornmeal, sugar, baking powder, nutmeg and salt.
- Make a well in center of dry ingredients; add egg, milk and butter. Stir with spoon until batter forms. Fold in corn.
- Spoon batter evenly into prepared muffin tin. Bake 15-18 minutes or until muffins are golden brown. Remove from tin and cool slightly before serving.
