Add to Collection
Go to Collections
Grandma Florence's Cornbread Muffins
I think there is as much debate about cornbread as there is about religion and politics. Maybe we should embrace the versatility of this tasty quick bread is and celebrate it in all of its forms!
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Servings: 12 muffins
- 1 1/4 cup flour
- 3/4 cup cornmeal
- 1/4 cup sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup milk
- 1/4 cup vegetable oil
- 2 egg whites OR 1 egg
Arrange a rack in the middle of the oven and heat to 400˚F.
Prepare a 12-well muffin tin
by coating the wells with cooking spray or lightly greasing with vegetable oil
In a large mixing bowl combine the flour, cornmeal, sugar, baking powder, and salt. Whisk to combine
Add the milk, oil, and egg whites or egg to the flour mixtures. Stir until just combined.
Divide the batter equally into the muffin tins. Bake for 15 minutes or until a toothpick inserted in the center comes our clean.
Serving: 1muffin | Calories: 152kcal | Carbohydrates: 21g | Protein: 3g | Fat: 5g | Saturated Fat: 4g | Cholesterol: 27mg | Sodium: 108mg | Potassium: 123mg | Fiber: 1g | Sugar: 4g | Vitamin A: 40IU | Calcium: 35mg | Iron: 1.1mg