| Home | Features | Cooking Dictionary | Cook-&-Book Reviews | Read the Articles |

Appetizer Recipes Bar & Brownie Recipes Beef & Veal Recipes Beverage & Drink Recipes Bread Recipes Breakfast Recipes Cake & Frosting Recipes Candy Recipes Chicken Recipes Cookie Recipes Dessert Recipes Ground Meat & Sausage Holiday Recipes International Recipes Lamb Recipes Pet Recipes Pie & Pie Crust Recipes Pork & Ham Recipes Salad & Dressing Recipes Sandwich Recipes Sauce & Condiment Recipes Seafood & Fish Recipes Sidedish Recipes Soup & Stew Recipes Special Diets Recipes Turkey Recipes Vegetarian Entree Recipes Wild Game Recipes

Corn Bread Muffins

1 cup yellow cornmeal
3/4 cup all-purpose flour
1/3 cup firmly packed dark brown sugar
2 teaspoons baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup milk
1 large egg
3/4 cup creamed corn
1 tablespoon butter, melted

1. Preheat oven to 425°F. Grease a 12-cup muffin tin.
2. Combine cornmeal, flour, brown sugar, baking powder, baking soda and salt in a medium bowl. Beat milk and egg together in a small bowl until well combined. Stir in creamed corn and butter. Make a well in dry mixture and stir in wet ingredients until thoroughly blended. Spoon into prepared muffin tin.
3. Bake for 15 minutes or until tops are brown and toothpick inserted into the center of a muffin comes out clean. Cool in pan for 3 minutes before turning out onto a wire rack.

Makes 1 dozen muffins.

Recipe is the property of Nestlé® and Meals.com, used with permission.