Moist Cornbread Muffins Recipes

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CORNBREAD MUFFINS I

These muffins are very similar to the ones found in a famous down-home cooking restaurant. They're so simple to make and taste great because they have real pieces of corn as well as corn meal.

Provided by Lisa K

Categories     Bread     Quick Bread Recipes     Muffin Recipes     Corn Muffin Recipes

Time 35m

Yield 12

Number Of Ingredients 10



Cornbread Muffins I image

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Grease or line 12 muffin cups.
  • In a large bowl, cream together butter, sugar, honey, eggs and salt. Mix in flour, cornmeal and baking powder; blend thoroughly. Stir in milk and corn. Pour or spoon batter into prepared muffin cups.
  • Bake in preheated oven for 20 to 25 minutes, or until a toothpick inserted into center of a muffin comes out clean.

Nutrition Facts : Calories 242.9 calories, Carbohydrate 37.4 g, Cholesterol 52.1 mg, Fat 9.2 g, Fiber 1.2 g, Protein 4 g, SaturatedFat 5.3 g, Sodium 191.1 mg, Sugar 17.9 g

½ cup butter, softened
⅔ cup white sugar
¼ cup honey
2 eggs
½ teaspoon salt
1 ½ cups all-purpose flour
¾ cup cornmeal
½ teaspoon baking powder
½ cup milk
¾ cup frozen corn kernels, thawed

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



Moist Cornbread Muffins image

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

2 cups plain cornmeal
1 cup all-purpose flour
1/2 cup sugar
1 tablespoon baking powder
1 teaspoon baking soda
1 teaspoon salt
3 cups buttermilk
2 tablespoons mayonnaise
2 tablespoons butter, Melted
1/3 cup shortening
4 large eggs

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



Moist Sugarless Cornbread Muffins image

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

1 (14 1/2 ounce) can creamed corn
1/2 cup fat free sour cream
1/2 cup nonfat milk
2 large eggs
2 tablespoons butter, melted
1 cup flour
2 cups cornmeal
1 1/2 teaspoons salt
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon cayenne pepper

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



Moist Cornbread Muffins image

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

2 1/2 cups yellow cornmeal (I used stone ground whole grain medium grind)
2 cups pastry flour
2/3 cup raw sugar
2 teaspoons baking soda
1 teaspoon salt
3 eggs
2 1/2 cups buttermilk
1 cup olive oil

HONEY CORNBREAD MUFFINS

Bake a batch of the Neelys' Honey Cornbread Muffins recipe from Down Home with the Neelys on Food Network to go with a backyard barbecue or family chili night.

Provided by Patrick and Gina Neely : Food Network

Time 25m

Yield 12 muffins

Number Of Ingredients 9



Honey Cornbread Muffins image

Steps:

  • Preheat oven to 400 degrees F.
  • Into a large bowl, mix the cornmeal, flour, baking powder, sugar, and salt. In another bowl, whisk together the whole milk, eggs, butter, and honey. Add the wet to the dry ingredients and stir until just mixed.
  • Place muffin paper liners in a 12-cup muffin tin. Evenly divide the cornbread mixture into the papers. Bake for 15 minutes, until golden.

1 cup yellow cornmeal
1 cup all-purpose flour
1 tablespoon baking powder
1/2 cup granulated sugar
1 teaspoon salt
1 cup whole milk
2 large eggs
1/2 stick butter, melted
1/4 cup honey

CORN MUFFINS

Provided by Ina Garten

Categories     side-dish

Time 55m

Yield 12 muffins

Number Of Ingredients 8



Corn Muffins image

Steps:

  • Preheat the oven to 350 degrees F.
  • Line 12 muffin cups with paper liners. In the bowl of an electric mixer fitted with a paddle attachment, mix the flour, sugar, cornmeal, baking powder, and salt. In a separate bowl, combine the milk, melted butter, and eggs. With the mixer on the lowest speed, pour the wet ingredients into the dry ones and stir until they are just blended. Spoon the batter into the paper liners, filling each one to the top. Bake for 30 minutes, until the tops are crisp and a toothpick comes out clean. Cool slightly and remove from the pan.

3 cups all-purpose flour
1 cup sugar
1 cup medium cornmeal
2 tablespoons baking powder
1 1/2 teaspoons salt
1 1/2 cups whole milk
1/2 pound unsalted butter, melted and cooled
2 extra-large eggs

THE BEST MOIST SWEET CORNBREAD

This is more like a cake it's so moist and light, you may want to add in some green chilies or shredded cheddar cheese --- for a less sweeter taste reduce sugar to 1/2 cup --- this is very good!

Provided by Kittencalrecipezazz

Categories     Quick Breads

Time 45m

Yield 16 serving(s)

Number Of Ingredients 11



The Best Moist Sweet Cornbread image

Steps:

  • Set oven to 350 degrees F.
  • Set oven rack to second-lowest position.
  • Butter an 8 x 8-inch square baking dish.
  • In a large bowl mix together flour with sugar, cornmeal, baking powder and salt.
  • In another bowl whisk together half and half cream or milk, eggs, oil and melted butter; add to the flour mixture and stir with a wooden spoon until just combined.
  • Mix in canned corn niblets.
  • Transfer to baking dish.
  • Bake for 35 minutes or until the the cake tests done.

Nutrition Facts : Calories 207.9, Fat 10.6, SaturatedFat 4, Cholesterol 37.9, Sodium 184.9, Carbohydrate 26, Fiber 1, Sugar 9.5, Protein 3.4

1 1/2 cups all-purpose flour
3/4 cup sugar
1/2 cup yellow cornmeal
1 tablespoon baking powder
1/2 teaspoon salt
1 pinch cayenne pepper (optional add in for heat)
1 1/4 cups half-and-half cream or 1 1/4 cups milk
2 large eggs, slightly beaten
1/3 cup oil (use vegetable or olive oil)
4 tablespoons melted butter
1 (10 ounce) can corn kernels, well drained

UNBELIEVABLY MOIST CORNMEAL MUFFINS

From a Gay Lea recipe flyer. Definitely not a low fat recipe. Tried numerous recipes previously with mixed results (too dry, too crumbly), but these are always mmmm....perfect! Enjoy with soup, salad, chili. Add grated cheese if you wish. Can be frozen.

Provided by fluffystew

Categories     Quick Breads

Time 35m

Yield 12 muffins

Number Of Ingredients 8



Unbelievably Moist Cornmeal Muffins image

Steps:

  • Preheat oven to 400 degrees.
  • Grease or put muffin cups into a 12-muffin pan. (or use a 9-inch square baking pan).
  • Combine dry ingredients in a bowl: cornmeal, flour, sugar, baking powder, salt.
  • In another bowl, combine wet ingredients: eggs, sour cream and melted butter.
  • Add wet ingredients into the dry and mix well.
  • Put into muffin cups or baking pan.
  • Bake 15-20 minutes or until a toothpick comes out clean.

Nutrition Facts : Calories 275.1, Fat 18.5, SaturatedFat 10.9, Cholesterol 76.5, Sodium 377, Carbohydrate 24.4, Fiber 1.2, Sugar 6.7, Protein 3.9

1 1/4 cups cornmeal
1 cup all-purpose flour
1/3 cup white sugar
1 tablespoon baking powder
3/4 teaspoon salt
2 eggs
1 1/2 cups gay lea sour cream (light)
3/4 cup butter, melted and cooled

BUTTERMILK CORNBREAD MUFFINS

Honey makes these muffins moist and sweet. This recipe is from The WEBB Cooks, articles and recipes by Robin Webb, courtesy of the American Diabetes Association.

Provided by Robyn Webb

Categories     Bread     Quick Bread Recipes     Muffin Recipes     Corn Muffin Recipes

Yield 12

Number Of Ingredients 8



Buttermilk Cornbread Muffins image

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C).
  • In a large bowl, combine the cornmeal, flour, baking powder, and soda. Combine eggs, buttermilk, honey, and oil; add slowly to the dry ingredients. Mix until blended. Pour into non-stick muffin cups, making them about two-thirds full.
  • Bake until golden, about 20 to 25 minutes. Remove the muffins from the pan and cool completely.

Nutrition Facts : Calories 134.9 calories, Carbohydrate 22.6 g, Cholesterol 31.6 mg, Fat 3.7 g, Fiber 1 g, Protein 3.5 g, SaturatedFat 0.7 g, Sodium 217.9 mg, Sugar 6.7 g

1 cup cornmeal
1 cup all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
2 eggs, beaten
¾ cup lowfat buttermilk
¼ cup honey
2 tablespoons vegetable oil

CORN MUFFINS

Tried these out during Thanksgiving. They were a big hit!

Provided by Anne O. Nymous

Categories     Bread     Quick Bread Recipes     Muffin Recipes     Corn Muffin Recipes

Time 40m

Yield 12

Number Of Ingredients 8



Corn Muffins image

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Grease 12 muffin cups.
  • Mix flour, cornmeal, sugar, baking powder, and salt in a large bowl. Add buttermilk, butter, and egg; mix well. Spoon the batter into the prepared muffin cups.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, 12 to 15 minutes. Cool in the pans 10 to 15 minutes before removing from pan to cool completely on a wire rack.

Nutrition Facts : Calories 194.9 calories, Carbohydrate 26.6 g, Cholesterol 36.7 mg, Fat 8.6 g, Fiber 0.7 g, Protein 3.2 g, SaturatedFat 5.1 g, Sodium 357.8 mg, Sugar 9.6 g

1 cup all-purpose flour
1 cup yellow cornmeal
½ cup white sugar
2 teaspoons baking powder
1 teaspoon salt
1 cup buttermilk
½ cup butter, melted
1 egg, beaten

GRANDMOTHER'S BUTTERMILK CORNBREAD

This is my grandmother's cornbread recipe and it's the best - sweet and moist!

Provided by Bethany Weathersby

Categories     Bread     Quick Bread Recipes     Cornbread Recipes

Time 55m

Yield 9

Number Of Ingredients 8



Grandmother's Buttermilk Cornbread image

Steps:

  • Preheat oven to 375 degrees F (175 degrees C). Grease an 8 inch square pan.
  • Melt butter in large skillet. Remove from heat and stir in sugar. Quickly add eggs and beat until well blended. Combine buttermilk with baking soda and stir into mixture in pan. Stir in cornmeal, flour, and salt until well blended and few lumps remain. Pour batter into the prepared pan.
  • Bake in the preheated oven for 30 to 40 minutes, or until a toothpick inserted in the center comes out clean.

Nutrition Facts : Calories 284.3 calories, Carbohydrate 39.1 g, Cholesterol 59 mg, Fat 12.2 g, Fiber 1 g, Protein 4.8 g, SaturatedFat 7.1 g, Sodium 317.8 mg, Sugar 16.6 g

½ cup butter
⅔ cup white sugar
2 large eggs
1 cup buttermilk
½ teaspoon baking soda
1 cup cornmeal
1 cup all-purpose flour
¼ teaspoon salt

BASIC CORN MUFFINS

A simple but delicious muffin recipe that can easily be dressed up by adding jalapenos, honey or anything else.

Provided by Doug Matthews

Categories     Bread     Quick Bread Recipes     Muffin Recipes     Corn Muffin Recipes

Time 30m

Yield 12

Number Of Ingredients 8



Basic Corn Muffins image

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Grease muffin pan or line with paper muffin liners.
  • In a large bowl, mix together corn meal, flour, sugar, baking powder and salt. Add egg, oil and milk; stir gently to combine. Spoon batter into prepared muffin cups.
  • Bake at 400 degrees F (200 degrees C) for 15 to 20 minutes, or until a toothpick inserted into a muffin comes out clean.

Nutrition Facts : Calories 154 calories, Carbohydrate 22.5 g, Cholesterol 17.1 mg, Fat 5.9 g, Fiber 1 g, Protein 3.1 g, SaturatedFat 0.8 g, Sodium 196.1 mg, Sugar 6.6 g

1 cup cornmeal
1 cup all-purpose flour
⅓ cup white sugar
2 teaspoons baking powder
½ teaspoon salt
1 egg, beaten
¼ cup canola oil
1 cup milk

SWEET CORN MUFFINS

I love to make cornbread and corn muffins, but often the results are not moist or sweet enough for my taste. So I experimented until I came up with these light, pleasantly sweet muffins. They ended up winning a blue ribbon at our county fair. —Patty Bourne, Owings, Maryland

Provided by Taste of Home

Time 35m

Yield 1 dozen.

Number Of Ingredients 8



Sweet Corn Muffins image

Steps:

  • In a bowl, combine the dry ingredients. Add eggs, shortening and 1/2 cup of milk; beat for 1 minute. Add remaining milk; beat just until blended. Fill 12 paper-lined muffin cups three-fourths full. Bake at 350° until muffins test done, 25-30 minutes.

Nutrition Facts : Calories 254 calories, Fat 10g fat (3g saturated fat), Cholesterol 33mg cholesterol, Sodium 241mg sodium, Carbohydrate 38g carbohydrate (18g sugars, Fiber 1g fiber), Protein 4g protein.

1-1/2 cups all-purpose flour
1 cup sugar
3/4 cup cornmeal
1 tablespoon baking powder
1/2 teaspoon salt
2 large eggs, room temperature
1/2 cup shortening
1 cup 2% milk, divided

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