They come together in one bowl and are ready in under 30 minutes. Cornbread muffins can go wrong in one way: they turn out dry and crumbly. The fix is a single ingredient, creamed corn. A small can stirred into the batter adds moisture, a gentle natural sweetness and a soft, custardy centre, while the outside still bakes golden and slightly crisp. Here is a simple five-step recipe to make them at home.
Preheat the oven to 200°C and grease a 12-cup muffin tin well, or line it with paper cases. In a large bowl, whisk the cornmeal, flour, baking powder, salt and sugar until evenly combined. Whisking the dry ingredients first spreads the baking powder through the batter, which helps the muffins rise evenly. In a second bowl, beat the eggs, then stir in the creamed corn, milk and melted butter until smooth. Pour this into the dry ingredients and fold gently, just until no dry patches remain. A few small lumps are fine. Do not overmix, since that can make the muffins tough and dense. This article is intended for general informational and cooking purposes only. Results vary with the oven, ingredients, pan and individual technique. Handle hot trays and ovens with care and keep children away while baking. This recipe contains wheat, eggs and dairy, so check labels and adjust if you have allergies. People with diabetes or specific dietary needs should consult a doctor or dietitian.