Brown Eyed Baker · by Michelle Lettrich★ 4.7 (18)
Cornbread Muffins
NUTRITION · PER SERVING40M COOK
CAL 13%·PRO 10%
CARBS 30G47% OF CAL
2G FIBER0G ADDED0G INTRINSIC21G OTHER8G TOTAL SUGAR
FAT 13G47% OF CAL
7G SAT6G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Moist, tender cornbread muffins with a slightly sweet flavor. Perfect alongside soup, chili, or barbecue.
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View the full recipe on Brown Eyed Baker →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 12- 2 cups cornmeal (divided)
- 1 cup all-purpose flour
- 1½ teaspoons baking powder
- 1 teaspoon baking soda
- 1¼ teaspoons salt
- 1¼ cups whole milk
- 1 cup sour cream
- ½ cup unsalted butter (melted and cooled slightly)
- ⅓ cup granulated sugar
- 2 eggs (lightly beaten)
At a glance
PER SERVING · TIME 40M
CAL 13%·PRO 10%
CARBS 30G47% OF CAL
2G FIBER0G ADDED0G INTRINSIC21G OTHER8G TOTAL SUGAR
FAT 13G47% OF CAL
7G SAT6G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 17m
- Sodium
- 375mg
- Total sugar
- 8g
- Added sugar
- ≥5g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 144mg
- Calcium
- 59mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 375MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.