Cornbread Muffins

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Cornbread is a quick bread made using cornmeal. These quick muffins are an American bread made using cornmeal and is a great accompaniment for chili and stews. Try adding some fresh herbs for a slightly different flavour!
12 muffins
1 cup all-purpose flour
¾ cup cornmeal, for a more rustic texture try using a coarser cornmeal
cup 1/3 cup white sugar
1 teaspoon salt
3 teaspoons Fleischmann's® Gluten-Free Baking Powder
1 egg
1 cup milk
1/3 cup Mazola® Corn Oil
Cupcake pan
Cupcake liners
Associated Recipes:

Preheat oven to 400ºF. Grease cupcake pan with oil or cooking spray.

In a large bowl mix together flour, cornmeal, sugar, salt and baking powder. Whisk egg and milk together, add oil. Pour into flour, mix until well combined.

Portion batter evenly into baking cups, filling each approximately 2/3 full. Bake for 18 minutes, or until toothpick inserted in the center comes out clean. Allow to cool in the pan for a few minutes before removing to cool on wire rack.

Best consumed warm.  Store in an airtight container up to 5 days.

Total Time
Bake Time 18 minutes
Nutritional Facts
Total Fat grams 9.00
Saturated Fat grams 1.00
Cholesterol milligrams 54.00
Sodium milligrams 214.00
Total Carbohydrates grams 18.00
Sugar grams 2.00
Dietary Fiber grams 1.00
Protein grams 3.00
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