Creamed Corn Cornbread Muffins
Moist and delicious Creamed Corn Cornbread Muffins that come together SO easily with a can of creamed corn and easy pantry ingredients - a must for any cornbread lover!
Servings 12 muffins
Ingredients
Wet Ingredients:
- 1 can creamed corn, 14.75 oz
- 1/4 C butter melted
- 1/3 C milk
- 2 eggs
Dry Ingredients:
- 1.25 C all purpose flour
- 1 C cornmeal
- 1/4 C sugar
- 1/2 tsp salt
- 1 Tbsp baking powder
Optional Additions:
- 1/2 C frozen pork sausage crumbles see note, below
- 1 jalapeño pepper finely minced
- 4 oz diced Hatch chiles drained
Instructions
- Preheat oven to 400 degrees F. Spray 12 ct muffin pan with non-stick spray or line with muffin cups. Set aside.
- Combine wet ingredients until combined.
- Gently incorporate dry ingredients - flour, cornmeal, sugar, salt, then baking powder (1 Tbsp).
- Mix all ingredients just until moistened. If incorporating additional ingredients, add at this time.
- Divide batter between muffin cups, fill to 2/3 full.
- Bake for 8 minutes at 400 degrees F; turn heat to 375 degrees F and continue to bake an additional 7-8 minutes - just until done. Avoid over-baking as it will dry out muffins.
- Allow to cool before enjoying.
Notes
Pork sausage crumbles can be incorporated to make these recipes breakfast worthy. I suggest adding frozen pork crumbles (Jimmy Dean is my choice) to the batter just before baking.
If using fresh, drain well before adding.