Reviews (2)

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40 Ratings

5 star values:

                                  5

4 star values:

                                  3

3 star values:

                                  12

2 star values:

                                  11

1 star values:

                                  9

Martha Stewart Member

Rating: Unrated

04/02/2008

                Nice addition to the dinner meal.I made them in regular muffin tins but make sure they are greased. They need to sit a bit once taken out of the oven or else they will stick to the pan when you try to remove them. Any leftover can be frozen or reheated in the microwave for the next meal.

Martha Stewart Member

Rating: Unrated

02/14/2008

                Easy to make, yummy and a delightful snack.  Lots of corn flavor, light

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Mini Cornbread Muffins

Recipe Summary

Yield: Makes 4 dozen

Ingredients

Ingredient Checklist

1/2 cup (1 stick) unsalted butter, melted, plus more for tins

3/4 cup nonfat buttermilk

2 large eggs

1/2 cup sour cream

1 cup yellow cornmeal

1 cup all-purpose flour

1/2 cup packed light-brown sugar

2 tablespoons baking powder

1 teaspoon coarse salt

1/4 cup plus 2 tablespoons fresh or thawed frozen corn kernels

Gallery

Mini Cornbread Muffins

Recipe Summary

Yield: Makes 4 dozen

Mini Cornbread Muffins

Mini Cornbread Muffins

Mini Cornbread Muffins

Recipe Summary

Yield: Makes 4 dozen

Recipe Summary

Yield: Makes 4 dozen

Yield: Makes 4 dozen

Makes 4 dozen

Ingredients

Ingredients

  • 1/2 cup (1 stick) unsalted butter, melted, plus more for tins
  • 3/4 cup nonfat buttermilk
  • 2 large eggs
  • 1/2 cup sour cream
  • 1 cup yellow cornmeal
  • 1 cup all-purpose flour
  • 1/2 cup packed light-brown sugar
  • 2 tablespoons baking powder
  • 1 teaspoon coarse salt
  • 1/4 cup plus 2 tablespoons fresh or thawed frozen corn kernels

Directions

Preheat oven to 350 degrees. Brush cups of four 12-cup or two 24-cup mini muffin tins with melted butter; set aside. Whisk buttermilk, eggs, and sour cream in a medium bowl. Set aside.

Whisk cornmeal, flour, brown sugar, baking powder, salt, and corn kernels in a large bowl. Using a rubber spatula, fold in buttermilk mixture and melted butter. Divide batter among muffin cups, filling cups two-thirds full (1 heaping teaspoon batter per cup). Bake until a cake tester inserted into centers comes out clean, about 17 minutes. Let muffins cool in tins about 5 minutes before serving.

Reviews (2)

Add Rating & Review

40 Ratings

5 star values:

                                  5

4 star values:

                                  3

3 star values:

                                  12

2 star values:

                                  11

1 star values:

                                  9

Martha Stewart Member

Rating: Unrated

04/02/2008

                Nice addition to the dinner meal.I made them in regular muffin tins but make sure they are greased. They need to sit a bit once taken out of the oven or else they will stick to the pan when you try to remove them. Any leftover can be frozen or reheated in the microwave for the next meal.

Martha Stewart Member

Rating: Unrated

02/14/2008

                Easy to make, yummy and a delightful snack.  Lots of corn flavor, light

Reviews (2)

Add Rating & Review

40 Ratings

5 star values:

                                  5

4 star values:

                                  3

3 star values:

                                  12

2 star values:

                                  11

1 star values:

                                  9

Add Rating & Review

40 Ratings

5 star values:

                                  5

4 star values:

                                  3

3 star values:

                                  12

2 star values:

                                  11

1 star values:

                                  9

40 Ratings

5 star values:

                                  5

4 star values:

                                  3

3 star values:

                                  12

2 star values:

                                  11

1 star values:

                                  9

40 Ratings

5 star values:

                                  5

4 star values:

                                  3

3 star values:

                                  12

2 star values:

                                  11

1 star values:

                                  9
  • 5 star values:
  • 5
  • 4 star values:
  • 3
  • 3 star values:
  • 12
  • 2 star values:
  • 11
  • 1 star values:
  • 9

Martha Stewart Member

Rating: Unrated

04/02/2008

                Nice addition to the dinner meal.I made them in regular muffin tins but make sure they are greased. They need to sit a bit once taken out of the oven or else they will stick to the pan when you try to remove them. Any leftover can be frozen or reheated in the microwave for the next meal.

Martha Stewart Member

Rating: Unrated

02/14/2008

                Easy to make, yummy and a delightful snack.  Lots of corn flavor, light

Martha Stewart Member

Rating: Unrated

04/02/2008

                Nice addition to the dinner meal.I made them in regular muffin tins but make sure they are greased. They need to sit a bit once taken out of the oven or else they will stick to the pan when you try to remove them. Any leftover can be frozen or reheated in the microwave for the next meal.

Rating: Unrated

Rating: Unrated

02/14/2008

                Easy to make, yummy and a delightful snack.  Lots of corn flavor, light

All Reviews for Mini Cornbread Muffins

  • of Reviews

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest

All Reviews for Mini Cornbread Muffins

  • of Reviews

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest