|Nutritional Guidelines (per serving)|
|Servings: 12 Muffins (12 servings)|
|Amount per serving|
|% Daily Value*|
|Total Fat 8g||11%|
|Saturated Fat 4g||19%|
|Total Carbohydrate 21g||8%|
|Dietary Fiber 2g||6%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Cornbread muffins are the perfect choice to serve with bean dishes, chili, or greens.
- 1 cup flour
- 1 1/2 cups yellow cornmeal
- 2 tablespoons sugar (more or less, to taste)
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/4 cups buttermilk
- 1 large egg
- 4 tablespoons butter (melted and cooled)
Grease a 12-cup muffin pan. Heat oven to 400°.
In a bowl, combine the flour, cornmeal, sugar, baking powder, baking soda, and salt.
In a separate bowl, whisk together the buttermilk, egg, and butter.
Pour dry mixture into the wet ingredients and stir just until moistened.
Fill muffin cups about 2/3 full.
Bake for 13 to 15 minutes, until the muffins begin to brown on top.
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