Souplantation Cornbread (Copycat) is buttery cornbread muffins with whole kernels throughout just like the original. Perfect to serve with soup or chili!
Details
- Yield: 24 Servings
- Prep Time: 10 minutes
- Cook Time: 18 minutes
- Total Time: 28 minutes
- Course: Bread
- Cuisine: American
- Author: FlashRecipe.com
Ingredients
- 3/4 cup whole milk
- 1/4 cup buttermilk
- 1 cup corn
- 1/2 cup creamed corn
- 1/3 cup sugar
- 2 tablespoons canola oil
- 1 large egg
- 1 1/3 cups yellow cornmeal
- 1 1/8 cup flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
Instructions
- Preheat oven to 350 degrees and spray two 12-cup muffin tins or square baking cup pan (for more authentic cornbread squares).
- To a large mixing bowl add milk, buttermilk, corn, creamed corn, sugar, oil, egg, and cornmeal and whisk well.
- Sift together flour, baking powder, and salt, then add to the wet ingredients and whisk until just combined.
-
Add to muffin tins and bake for 18-20 minutes.
Nutrition Information
Yield: 24 Servings, Amount per serving: 96 calories, Calories: 96g, Carbohydrates: 17g, Protein: 2g, Fat: 2g, Saturated Fat: 1g, Cholesterol: 9mg, Sodium: 73mg, Potassium: 106mg, Fiber: 1g, Sugar: 4g, Vitamin A: 49g, Vitamin C: 1g, Calcium: 29g, Iron: 1g
