These are from the All New Complete Cooking Light Cookbook (2006, ISBN 0-8487-3023-2) Page 76I was trying to find a low-carb cornbread muffin for a good friend and tried these. The recipe says it makes 6, but they must be huge! I was able to get 10 "cupcake" sized (and one was plenty big enough!) muffins, reducing the carb count to 19.2g (my friend did the math, so it's right!). Because they are smaller, start checking for doneness around 15 minutes.
My new go-to cornbread muffin recipe!
CORN BREAD MUFFINS
1 cup yellow cornmeal
3/4 cup flour
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 cup low-fat buttermilk
2 tablespoons butter, melted
1 large egg, lightly beaten
Preheat oven to 400. Lightly spoon cornmeal and flour into measuring cups, level with a knife. Combine cornmeal, flour, baking powder, baking soda and salt in a large bowl, stirring with a whisk. Make a well in center of mixture. Combine buttermilk, butter and egg. Pour buttermilk mixture into cornmeal mixture, stir just until moist. Spoon batter evenly into cupcake paper-lined muffin tin. Bake at 400 for 15-20 minutes (20 minutes if going for 6 in paperless muffin pan) or until a wooden pick inserted in center comes out clean. Remove from pan immediately, cool on wire rack.
You can also use this recipe for corn sticks or a pan (mini loaves, too!) of corn bread.
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