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Nutritional Info
  • Servings Per Recipe: 9
  • Amount Per Serving
  • Calories: 104.4
  • Total Fat: 5.3 g
  • Cholesterol: 24.4 mg
  • Sodium: 260.8 mg
  • Total Carbs: 12.0 g
  • Dietary Fiber: 1.1 g
  • Protein: 2.7 g

View full nutritional breakdown of Cornbread muffins calories by ingredient
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Cornbread muffins

Submitted by: CRAFTYC

Introduction

I finally can make good cornbread! More northern style rather than sweet southern. I list 9 servings for this recipe because my corn muffin pan has 9 cute little hearts and this amount works just right! Recipe can EASILY be doubled for a larger pan, but amount per serving will depend on how many pieces you cut it in! Cast iron is best, but a well oiled glass 9x9 for the double recipe will work if necessary. I finally can make good cornbread! More northern style rather than sweet southern. I list 9 servings for this recipe because my corn muffin pan has 9 cute little hearts and this amount works just right! Recipe can EASILY be doubled for a larger pan, but amount per serving will depend on how many pieces you cut it in! Cast iron is best, but a well oiled glass 9x9 for the double recipe will work if necessary.
Number of Servings: 9

Ingredients

    1/2 cup lowfat buttermilk
    1 large egg (I use natural Omega-3 eggs)
    2 Tbsp canola oil
    1/2 cup unbleached all-purpose flour
    1/2 cup yellow cornmeal
    1 Tbsp flax meal
    1 Tbsp wheatgerm
    1 tsp baking soda
    3/8 tsp salt
    1 Tbsp dehydrated onion flakes
    2 tsp canola oil for oiling pan

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Directions

Preheat oven to 425*, oil well and let corn muffin pan preheat in the oven while you mix up the batter. (For the crispy crust, you will want to use about that much oil, and it will absorb, so I counted it as a recipe ingredient)
Combine wet ingredients, mix well.
Combine dry ingredients, stir well, add to wet ingredients. Do not overmix!
Remove hot pan from oven, spoon batter into muffin cups. Bake 17 - 20 minutes, depending on the size of your muffin cups. Remove quickly from pan so they don't steam and get soft crusts.

Number of Servings: 9

Recipe submitted by SparkPeople user CRAFTYC.





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