MOIST CORNBREAD MUFFINS
We don't like cornbread per se, so I was looking around and found these today (12/19/06) .. I made them. Oh my gosh!! Moist isn't the word! The batter is VERY liquidy. They ARE almost like a spoon pudding.
Provided by Amberngriffinco
Categories Quick Breads
Time 24m
Yield 24 serving(s)
Number Of Ingredients 11
Steps:
- Heat oven to 425°F.
- Grease two 12 muffin tins or line with liners.
- Put all dry ingredients in large bowl and mix well.
- Add buttermilk, mayonnaise, butter and shortening to dry ingredients.
- Mix well.
- Add eggs and blend thoroughly.
- Pour into prepared muffin tins and bake 10-12 minutes till lightly browned.
- Use toothpick to test for doneness.
- NOTE: I added 1 C shredded cheddar cheese on some and cinnamon sugar on some.
Nutrition Facts : Calories 135.1, Fat 5.7, SaturatedFat 1.9, Cholesterol 39.3, Sodium 257.7, Carbohydrate 17.9, Fiber 0.9, Sugar 5.8, Protein 3.5
MOIST CORNBREAD MUFFINS
The secret is soaking the cornmeal in the buttermilk for at least 1 hour (included in prep time). It makes it nice and soft and moist. Enjoy with chili, or butter and honey for dessert.
Provided by Yummy Tummy
Categories Quick Breads
Time 1h30m
Yield 24 muffins, 24 serving(s)
Number Of Ingredients 8
Steps:
- At least one hour before you bake these, mix the cornmeal with the buttermilk and soak in the refrigerator. This can also be done the night before.
- Preheat oven to 425 and grease muffin tins.
- Beat eggs with olive oil and sugar. Add cornmeal-buttermilk mixture.
- Mix flour, baking soda and salt in a bowl. Add liquid ingredients and stir until just blended.
- Spoon into well-greased muffin tins, filling about 3/4 full.
- Bake 15 minutes or until tops are golden brown and spring back to the touch. Cool slightly before removing from pan - they are especially crumbly when hot.
Nutrition Facts : Calories 207.6, Fat 10.4, SaturatedFat 1.7, Cholesterol 24.3, Sodium 242.4, Carbohydrate 25.5, Fiber 1.1, Sugar 6.9, Protein 3.6
MOIST SUGARLESS CORNBREAD MUFFINS
I hate cornbread that has sugar. I combined a couple of 'zaar recipes because I didn't have all the ingredients. This is really moist and the muffins help with portion control. This makes quite a few, so I always freeze the leftovers.
Provided by kwlabear
Categories Quick Breads
Time 1h
Yield 28 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 450 degrees.
- Heat creamed corn over medium heat until boiling. Stir in 1 cup of the cornmeal.
- Mix sour cream & milk until well blended.
- Stir sour cream mixture into creamed corn mixture, then add eggs and melted butter.
- Mix cornmeal, flour, salt baking powder, soda and cayenne pepper into a medium bowl.
- Stir into wet ingredients.
- Place cupcake papers into muffin tin and fill 1/2 full with batter.
- Bake 15 minutes or until golden brown.
- Let cool on a wire rack.
Nutrition Facts : Calories 77.7, Fat 1.7, SaturatedFat 0.7, Cholesterol 17.8, Sodium 237.9, Carbohydrate 14, Fiber 1, Sugar 1.2, Protein 2.3
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