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Creamed Corn Muffins

Sue Lau
Prep Time 10 mins
Cook Time 20 mins
Course Bread, Muffins, Quick Bread
Cuisine American, Southern
Servings 15

Equipment

  • muffin tin

Ingredients
  

  • 7/8 cup canned cream-style corn 8.25 ounce can or 200ML
  • 3/4 cup buttermilk
  • 1/2 cup cooled melted butter
  • 2 large eggs lightly beaten
  • 1-1/2 cups all-purpose flour
  • 3/4 cup yellow cornmeal
  • 3 tablespoons granulated sugar
  • 3 teaspoons baking powder
  • 1/2 teaspoon salt

Instructions
 

  • Mix wet and dry ingredients separately, then combine.
  • Divide batter into 15 greased muffin cups.
  • Bake at 350F for 20-25 minutes or until a toothpick tests without wet batter.
  • Cool in pan 5 minutes, then turn out.

Notes

From the kitchen of palatablepastime.com
Keyword cornbread