This Cornbread Muffin recipe was originally published in October 2014.
Recipe slightly improved, rewrote post, new photos, recipe video added its a total refresh!
Cornbread from the Southistypically(and I use that word loosely!)
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more crumbly and less sweet, made with just cornmeal, no flour (or very little flour).
Northern Style cornbreadis more cake like, owing to the addition of flour.
The crumb is more tender, its springy, it doesnt crumble and its usually sweeter.
This Cornbread Muffin recipe is aNorthernstyle cornbread.
Stronger corn flavour, and makes it moister!
Cornbread muffins are the reason I ALWAYS have creamed corn!
It feels unnatural to say that cans of creamed corn are a staple in my pantry.
But they are and its because of these cornbread muffins (and this 15 minuteChinese Corn Soup!).
I make these Cornbread Muffins ALOT.
(Not to undermine the fabulousness of sweet muffins its just that I am a savoury gal).
Put all the corn + 1/3 of the liquid in the can + 1 tbsp flour into a bowl.
Confusingly, cornmeal is labelled aspolentahere in Australia.
But actually,polentais a porridge like Italian side dish (their mashed potato!)
that is made from cornmeal.
All you should probably remember is this:If youre in Australia, buy the yellow ground stuff labelledpolenta.
Thats cornmeal!Brands I use includeMarco PoloandIl Molino(both sold at Woolworths).
Do not get instant polenta.
Dry Whisk the Dry ingredients in a bowl.
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Wet Whisk the Wet ingredients in a separate bowl.
Combine Pour the Wet ingredients into the Dry ingredients.
Filla standard muffin tin (brush the holes with melted butter).
Bakefor 20 minutes until the top is golden brown.
Brush the tops with melted butter while hot, if desired.
(I desire!)
Ive been looking forward to updating this post with new photos and more importantly, adding a recipe video!
So to any Southerner reading this recipe dont judge me for using creamed corn in this!
I live in a VERY dog friendly neighbourhood!
