I am a corn bread snob. If I have the option to order corn bread at a restaurant, I never choose it save for one exception. Now, you might think that it means I have lukewarm feelings towards corn bread if I never have it, but definitely not! If you hand me a perfectly sweet, golden, slightly toasted piece of corn bread, I will devour it in a flash. There's a reason that my favorite stuffing is corn bread and sausage stuffing!
Years ago, when I went searching for corn bread recipes, I made sure to look for a recipe that was sweet and moist. There's nothing worse than taking a bite out of a piece of cornbread and finding out that it is bland and crumbly. Also, I like a bit of golden color instead of a pale, sad looking bread. I found a recipe and made a couple of tweaks including adding whole corn kernels and turning the large loaf into mini muffins! The result is a sweet little corn bread muffin that my entire family loves. I hope you enjoy it too!
Golden Sweet Cornbread Mini Muffins
From All Recipes
- 1 cup all-purpose flour
- 1 cup yellow cornmeal
- 2/3 cup white sugar
- 1 tsp. salt
- 3 1/2 tsp. baking powder
- 1 egg
- 1 cup milk
- 1/3 cup vegetable oil
- 1 can (14 oz.) corn kernels
|Thanksgiving 2012 when I displayed the mini muffins and had leftover batter for regular-sized ones too!|
1. In a large bowl, combine flour, cornmeal, sugar, salt and baking powder.
2. Stir in egg, milk and vegetable oil until well combined.
3. Depending on personal preference, add in at least half of the can of corn kernels, up to the whole can.
4. If not using muffin liners, spray the mini muffin tin very well.
5. Bake in a 400F oven for approximately 15, or until a toothpick inserted into the center of the innermost muffin comes out clean.
Make ahead: I like to bake my cornbread the day before to keep the oven free. It keeps well overnight, so I recommend preparing the entire recipe the previous day. Otherwise, the dry ingredients could be mixed together the day before and stored in an airtight container to be mixed with the wet ingredients on the day of.
Tip: If you plan on using this recipe to make the corn bread stuffing, you should omit the sugar entirely, or at least reduce to a small amount, such as 1/4 cup.
I'll definitely update all of my recipes with better pictures after this year's festivities. That means that this time next year, you will have a firsthand look of the delicious, moist muffin centers studded with corn kernels. Mmmm!!!
I am looking forward to baking up this little gems! Oh, and as a last tip, you will definitely want to make a couple batches because they fly off of the table quick. I hope you and your family enjoy the mini muffins this Thanksgiving!
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