Tessa’s Dump-And-Stir Cornbread Muffins
10m prep 15m cook 25m ready
Easy, adaptable cornbread muffins made with a simple dump-and-stir method. Perfect for kids or anyone who prefers forgiving baking recipes.
Nutrition (per serving, estimated)
Estimated based off 7 of 9 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 95.4 mg
- Iron: 1.24 mg
- Magnesium: 7.17 mg
- Phosphorus: 93.3 mg
- Potassium: 57.7 mg
- Zinc: 0.41 mg
Let's Cook
-
Step 1.
Preheat the oven to 400°F. Generously butter a 12-cup muffin pan (or six 1-cup aluminum foil pie pans or ceramic ramekins) and set aside.
-
Step 2.
In a large mixing bowl, use a wooden spoon to gently stir together the eggs, fine-grind cornmeal, heavy cream or milk, melted unsalted butter (cooled slightly), sugar, baking powder, and kosher salt until all ingredients are moistened.
-
Step 3.
Fold in the all-purpose flour and mix until smooth, ensuring no lumps remain in the baking powder.
-
Step 4.
Divide the batter evenly among the greased muffin cups, piling a heaping ⅓ cup into each (or ⅔ cup each for foil pans or ramekins). The cups will be quite full.
-
Step 5.
Bake on the middle rack for about 15 minutes (17 minutes for mini loaves), or until domed, cracked, and golden brown on top.
-
Step 6.
Immediately after baking, slide a knife around each muffin and carefully transfer them to a wire rack to cool. Serve piping hot or at room temperature. Store leftovers in an airtight container at room temperature for up to 1 day; reheat in a 300°F oven for 5 minutes before serving.
Ratings & reviews
Have you made this? Take a moment and let us know what you think. Sign in to leave a rating.