If you need a recipe for cornmeal muffins that serves two people, this is the one for you. You get all the great flavor and texture of cornmeal muffins, but without all the leftovers.
Makes
2 servings (4 muffins)
Total Time
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Ingredients
COMBINE:
WHISK:
Test Kitchen Approved
Instructions
Preheat oven to 475°. Lightly coat four cups of a muffin pan with nonstick spray.
Combine cornmeal, flour, sugar, baking powder, baking soda, and salt in a bowl.
Whisk together buttermilk, egg, and oil; add to flour mixture, stirring just until combined. Stir in 2 Tbsp. corn; chop remaining 1 Tbsp. corn and stir in.
Pour batter into prepared muffin cups. Bake muffins until a toothpick inserted in centers comes out clean, 12–15minutes.
Test Kitchen Approved
Nutritional Facts
Nutritional Facts
Per serving
Calories: 224
% Daily Value*
Total Fat 6g 9%
Saturated Fat 1g 5%
Cholesterol 96mg 32%
Sodium 372mg 15%
% Daily Value*
Carbs 35g 11%
Fiber 1g 4%
Protein 8g
*Percent Daily Values are based on a 2,000 calorie diet.
