Peas and Crayons · by Jenn Laughlin★ 4.7 (113)
Fluffy Bakery-Style Cornbread Muffins
NUTRITION · PER SERVING33M COOK
CAL 10%·PRO 9%
CARBS 28G56% OF CAL
3G FIBER9G SUGAR17G OTHER
FAT 8G37% OF CAL
3G SAT5G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Ultra fluffy cornbread muffins with a tender crumb and rich corn flavor. A bakery-quality side dish that pairs well with soups, chilis, or any meal.
sideamericanbaked good🥧 baking dish🥣 mixer🔥 ovenvegetarian
View the full recipe on Peas and Crayons →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 12- 1 + 2/3 cup all-purpose flour
- 2/3 cup stoneground cornmeal ((finely ground))
- 1.5 TBSP reduced-sodium aluminum-free baking powder* ((see notes))
- 1/4 tsp salt
- 1/2 cup sugar
- 1/4 cup butter (softened)
- 1 cup milk ((I used a coconut-almond blend; any milk works!))
- 2 TBSP oil ((olive, coconut, avocado))
- 2 large eggs
At a glance
PER SERVING · TIME 33M
CAL 10%·PRO 9%
CARBS 28G56% OF CAL
3G FIBER9G SUGAR17G OTHER
FAT 8G37% OF CAL
3G SAT5G 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
- 15m
- Cook
- 18m
- Sodium
- 95mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 294mg
- Calcium
- 117mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 95MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.