Thanks to a broken pipeline in Alabama, gasoline prices have soared in our area. In fact, all five gas stations surrounding our little rural town were out of gas yesterday, and until the pipeline is operational again gas supplies will be unreliable around here. Luckily, we have a small grocery store only a few miles away, so we still have access to basic supplies. And the basics are all that are needed to make these Creamed Corn Cornbread Muffins!
The original recipe includes instructions on how to mix up a batch of cornbread mix that can be stored and used as needed, but I just mixed up the amount of dry ingredients I needed for one batch. Starting from scratch is just as easy as opening a box of premixed corn muffin mix, and is a lot healthier as well. If you love cornbread, give these moist, tender muffins a try!
Creamed Corn Cornbread Muffins
1 C. flour
1 C. cornmeal
1 T. baking powder
1/2 tsp. salt
2 T. sugar
2 eggs, lightly beaten
1/4 C. melted butter
1 can (14.75 oz.) creamed corn (I used unsalted)
Put the first five ingredients in a large mixing bowl and whisk to combine. Beat in the eggs, butter, and creamed corn just until the dry ingredients are moistened.
Transfer the mixture into a greased 12-cup muffin pan, filling each cup evenly. Bake at 400 degrees for 12-13 minutes, or until cooked through (a toothpick inserted in the center of a muffin comes out clean). Remove from the oven and cool slightly before serving. Makes 12 muffins.
Note: To make regular cornbread muffins, omit the creamed corn and add 1 C. milk plus 1/4 C. honey.
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