- 1⁄3 cup, 2 tsp (56 g) cornmeal
- 1⁄2 cup, 2 Tbsp (148 g) milk
- 1⁄3 cup, 2 tsp (56 g) cornmeal
- 1⁄2 cup, 2 Tbsp (148 g) milk
Combine cornmeal and milk and let sit for 10 minutes.
- 1⁄2 cup (62 g) all-purpose flour
- 2 Tbsp, 2 tsp (33 g) white granulated sugar
- 1 1⁄2 tsp (8 g) baking powder
- 1⁄4 tsp (2 g) salt
- 1⁄2 cup (62 g) all-purpose flour
- 2 Tbsp, 2 tsp (33 g) white granulated sugar
- 1 1⁄2 tsp (8 g) baking powder
- 1⁄4 tsp (2 g) salt
Combine flour, sugar, baking powder, and salt in a large bowl.
- 0.5 (26 g) large egg
- 2 Tbsp (26 g) vegetable oil
- 0.5 (26 g) large egg
- 2 Tbsp (26 g) vegetable oil
Beat egg and mix with oil. Add to cornmeal mixture and mix well. Add wet ingredients to dry ingredients and stir just until combined.
Fill greased muffin cups and bake at 400°F for 15-20 minutes until just golden.
Fill greased muffin cups and bake at 400°F for 15-20 minutes until just golden.
Cornmeal muffins
Nutrition Information
Nutrition data is only available for 3 of 8 ingredients (38% coverage).
These values are estimates.
| Nutrient | Total |
|---|---|
| Calories | 477 |
| Protein | 18.1g |
| Fat | 19.6g |
| Saturated Fat | 10.9g |
| Carbohydrates | 57.1g |
| Fiber | 5.1g |
| Sugar | 1.4g |
| Sodium | 195mg |
| Cholesterol | 71mg |
Values shown are totals for the entire recipe. Add serving information to see per-serving nutrition.
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