Corn Muffins or Bread2012-08-07
- Yield : 8x8 loaf or 12 muffins
- Servings : 12
- Prep Time : 15m
- Cook Time : 30m
- Ready In : 45m
This information is per serving.
Calories from Fat45
Added Sugar8 g
Serving Size1 muffin, 1/12th cornbread
This Corn Muffin or Corn Bread recipe has more flour than cornmeal for light, sweet corn muffin or cornbread.
Some people refer to it as Cajun-style corn muffins and cornbread because Cajuns like sweet bread and muffins. And, so do many Americans. Some restaurant and prepared mixes have so much added sugar it is the first or second ingredient. Ingredients for prepaid foods are listed by weight. For this recipe, 1/2 cup of sugar (100 g) places it third behind flour and corn meal.
For savory muffins and bread, omit the sugar or adjust the amount to taste.
For savory corn bread or muffins, omit sugar.
You can freeze cornbread and corn muffins after cooling to room temperature. Reheat frozen muffins and bread in a microwave oven (40 to 60 seconds on 100% power), toaster oven or oven (about 15 minutes at 300°F).
Nutrition information is based on using 1/2 cup (100 g) sugar and 1/3 cup (40 g) corn flour. One muffin has about 8 grams (2 tsp) of added sugar. Reducing the amount of sugar to 1/3 cup (65 g) decreases added sugar to 5.5 grams.
Omitting the corn flour saves about 12 calories and 3 grams of carbohydrates.
Click here to read more about corn muffins and corn bread.
- 1/4 cup (55 g) butter or margarine, melted and cooled
- 1 1/3 cups (160 g) all purpose flour
- 2/3 cup (110 g) white or yellow cornmeal
- 1/4 to 1/2 cup (50-100 g) granulated sugar (optional)
- 1/3 cup (40 g) corn flour (optional)
- 3 teaspoons (15 ml) baking powder
- 1 1/3 cups (320 ml) 2% or whole milk
- 1 large egg
Method of Preparation
Preheat oven to 350°F (175ºC).
For cornbread, coat an 8x8 baking dish with cooking spray. For corn muffins, coat cups with cooking spray or use paper liners.
In a large bowl, combine the flour, cornmeal, sugar, corn flour and baking power.
In a small bowl combine the milk, butter and egg.
Add the wet ingredients to the dry ingredients. Blend just until moistened breaking up any large lumps. Do not over mix.
Pour batter into baking pan or fill muffin cups about 2/3 full.
Bake cornbread 30 to 35 minutes and corn muffins 15 to 20 minutes or until golden. Cut cornbread into 2x2 inch squares. Remove muffins from pan and cool on a wire rack. Serve warm.