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Corn Bread Muffins

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Submitted by Gymmie1111

Classic cornbread muffins with yellow cornmeal, lard, and just enough sugar for a lightly sweet crumb. A simple, old-fashioned recipe with six pantry staples.

YIELD

6 servings

PREP

10 min

COOK

30 min

READY

40 min

These cornbread muffins are about as straightforward as baking gets: yellow cornmeal, flour, eggs, milk, lard, and a touch of sugar mixed together and baked. No frills, no extras, just a good cornbread muffin with a slightly gritty crumb and a golden top.

Lard is what gives these muffins their flavor and texture. It adds a richness and tenderness that vegetable oil can approximate but never quite match. The fat also helps the exterior crisp up in the greased pan while the inside stays moist.

Three tablespoons of sugar keeps these on the savory side of the cornbread spectrum. It’s just enough to round off the raw cornmeal flavor without turning them into corn cake. If you prefer a sweeter muffin, you can bump it up, but the recipe as written is meant to be a bread, not a dessert.

Kitchen Tips

  • Grease the muffin pan generously with lard or oil. Cornbread batter sticks stubbornly to dry pans.
  • Don’t overmix. Combine the wet and dry ingredients just until moistened. A few lumps are normal.
  • Sifting the cornmeal removes any coarse bits and gives a more uniform crumb.
  • These are done when the tops are golden and a toothpick comes out clean, around 25 to 30 minutes.

Variations

  • Add diced jalapenos and shredded cheddar for a Tex-Mex style muffin.
  • Use bacon drippings instead of lard for a smokier, porkier flavor.
  • Fold in a handful of corn kernels for extra texture and sweetness.

Ingredients

2 2
LARGE LARGE EGGS
beaten
1 237
CUP ML MILK
whole
¾ 177
1 ½ 355
CUPS ML CORNMEAL
yellow, sifted
4 20
TEASPOONS ML BAKING POWDER
½ 2.5
TEASPOON ML SALT
3 45
TABLESPOONS ML SUGAR
granulated
4 60
TABLESPOONS ML LARD
or oil *

Directions

Combine eggs and milk; add flour and corn meal.

Sift baking powder, salt and sugar; add to corn meal mixture.

grease muffin pan with fat; pour in batter.

Bake at 350℉ (180℃) for 25 to 30 minutes.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 112g (4.0 oz)
Amount per Serving
Calories 260 22% from fat
 % Daily Value *
Total Fat 6g 10%
Saturated Fat 2g 11%
Trans Fat 0g
Cholesterol 76mg 25%
Sodium 253mg 11%
Total Carbohydrate 15g 15%
Dietary Fiber 3g 11%
Sugars g
Protein 15g
Vitamin A 4% Vitamin C 0%
Calcium 12% Iron 12%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Good source of fiber
 
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