Ingredients
-
2/3
-
1/2
-
1
-
1 1/2
-
1/4
-
1/2
-
1/2
-
1/4
-
1
-
1
-
1
-
-
-
-
Directions
Cornbread Muffins, Adapted from the Cooking Light Oct 2007 Originally these were mini muffins I upgraded them to regular size Still tinkering with the baking time but they come out just fine as I’m writing it up , Loved em! Hubby makes dry, old fashioned, simple cornbread and I decided to make this instead He was pleasantly surprised Thank you! So moist and yummy
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Steps
|
1
Done
|
Preheat Oven to 375f. |
|
2
Done
|
Lightly Spoon the Flour Into Dry Measuring Cups; Level With a Knife. Combine the Flour, Corn Meal, Sugar, Baking Powder, and Salt in a Large Bowl. |
|
3
Done
|
Combine Cheese, Sour Cream, Onions, Cream-Style Corn, Hot Sauce, and Egg in a Small Bowl; Stir With a Whisk. |
|
4
Done
|
Add the Cheese Mixture to the Flour Mixture and Stir Just Until Moistened. (it Should Be Lumpy). |
|
5
Done
|
Coat Muffin Cups With Cooking Spray. Divide Batter Evenly Among 12 Standard Sized Muffin Cups. Bake at 375f For 17 1/2 Minutes or Until Golden Brown. Cool in Cups For 2 Minutes on Wire Racks; Remove from Pans to Finish Cooling. |
