Cornbread Muffins
Updated May 6, 2024
- Total Time
- 25 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:6 muffins
- Nonstick cooking spray (optional)
- ½cup/70 grams fine cornmeal, preferably white (see Tip)
- ½cup/64 grams all-purpose flour
- 3tablespoons light brown sugar
- 1½teaspoons ground coriander
- 1teaspoon baking powder
- ½teaspoon fine salt
- ¼cup/60 milliliters whole milk
- ¼cup/60 milliliters buttermilk
- 2tablespoons vegetable oil
- 2large eggs
- ¾cup/90 grams fresh or thawed frozen corn kernels
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)
203 calories; 8 grams fat; 1 gram saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 2 grams polyunsaturated fat; 28 grams carbohydrates; 1 gram dietary fiber; 6 grams sugars; 5 grams protein; 201 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
Heat oven to 400 degrees. Line 6 cups of a muffin pan with paper liners or coat with nonstick spray.
- Step 2
In a large bowl, whisk together the cornmeal, flour, brown sugar, coriander, baking powder and salt. Whisk in the milk, buttermilk and oil, then whisk in the eggs until the batter is smooth. Stir in the corn until well combined. Divide the batter among the prepared muffin cups. (The cups will be full.)
- Step 3
Bake until a toothpick inserted into the center of a muffin comes out clean, 15 to 17 minutes. Serve warm.
Tip
- Try to find Dixie Lily or White Lily brands of fine white cornmeal and avoid coarse or stone-ground cornmeal.
Private Notes
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Cooking Notes
patricia
This is the usual modern interpretation of cornbread: over sweetened cake. The buttermilk is traditional but true cornbread has little or no flour and sugar.
Michelle T
These are the best cornbread muffins I’ve ever made, & I’ve made a lot of cornbread. The only thing I changed was I used 1 Tbsp brown sugar & 1 Tbsp molasses instead of 3 Tbsp brown sugar because I don’t like my cornbread too sweet & molasses or sorghum syrup is in my favorite southern quickbread recipes. (To those who say southern cornbread doesn’t have sweetener traditionally, IT DOES REGIONALLY —leave those of us who prefer it that way alone, & enjoy your corn bricks in the mean time)
Anon-E-Mouse
Given Chef Terry's expertise in vegan cooking, I hope he will consider offering a vegan variation of this recipe.
me
Would like to know if this could be baked in an 8" cake pan instead of 6 muffins. Only 1 cup of dry (flour + cornmeal) and 1/2 cup liquid seems like a scant amount of batter despite the 2 eggs.
Mark
I had stone ground yellow corn meal and white whole wheat flour on hand and used those, and loved the result. I'm sure grittier/heartier, but that works for me. PS, you can easily grind coarse corn meal finer in a blender or processor before measuring.
KarenK
The volume is made up by the 3/4 cup corn kernels. I would definitely use muffin cups. I think it wouldn’t hold together as well in a cake pan or skillet.
Val
I found these muffins to be lacking good flavor and texture. They were sort of heavy and didn’t crisp up at all. I really wanted to like them but couldn’t.
Melodie
Loved these muffins except that the coriander got lost. Couldn’t really tell it was there. Thoughts?
CookieCanoe
Baked these after searching "buttermilk muffin" and was really pleased with how easy they were and they were great with the spicy jerk pork i made for dinner. Warmed up great the next day sliced in half and toasted in a skillet. I didn't bother thawing the corn - just tossed the frozen kernels with the dry ingredients before combining with the wet. Switched out the coriander for a couple shakes of nutmeg. Don't worry about filling those muffin cups, they bake beautifully.
Kendra Fuller
Interesting but missing dimension. Love the coriander though! Am thinking some Parmesan cheese or something similar would help.
Csat
I think a version of this can be prepared more easily with a mix, one little box of Jiffy Corn Muffins (for 6 muffins or an 8x8 pan). I did so, throwing in a 4oz can of mild green chiles (drained) and then adding around 9 slivers (maybe .5 oz) of aged Gouda to the pan, placed strategically on top so each piece would have one bit of cheese. I was pleasantly surprised at the results: the added flavors worked well with the sweetened mix. It felt like it took 10 seconds to make.
Southern person
No sugar please!
Kelsey
Next time, I might try cutting the sugar to 2 tbs. Also used only buttermilk, 1/2 cup. Delicious and simple.
Michelle T
These are the best cornbread muffins I’ve ever made, & I’ve made a lot of cornbread. The only thing I changed was I used 1 Tbsp brown sugar & 1 Tbsp molasses instead of 3 Tbsp brown sugar because I don’t like my cornbread too sweet & molasses or sorghum syrup is in my favorite southern quickbread recipes. (To those who say southern cornbread doesn’t have sweetener traditionally, IT DOES REGIONALLY —leave those of us who prefer it that way alone, & enjoy your corn bricks in the mean time)
jesowings
Maybe because I’m at 5k feet, these spread, entirely into a sheet of cookies. Next time I’ll try chilling overnight. They smell amazing, though, so here’s hoping the second attempt is better.
Nico
I found these too dense, not a good corn muffin texture, and not nearly enough corn meal taste
Annie BL
Put it in an 8x8. Ended up very dense
Pete
Can polenta be used in place of cornmeal?
Don Wiss
Looks more like cake than bread. This is the best: https://cooking.nytimes.com/recipes/3544-the-best-corn-bread
Maggie
Has anyone tried this without brown sugar.?I’m a Black Souther purist and don’t understand sugar in corn bread.
patricia
This is the usual modern interpretation of cornbread: over sweetened cake. The buttermilk is traditional but true cornbread has little or no flour and sugar.
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