Souplantation Cornbread (Copycat)

Souplantation Cornbread (Copycat)

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

  1. Preheat oven to 350 degrees and spray two 12-cup muffin tins or square baking cup pan (for more authentic cornbread squares).
  2. To a large mixing bowl add milk, buttermilk, corn, creamed corn, sugar, oil, egg, and cornmeal and whisk well.
  3. Sift together flour, baking powder, and salt, then add to the wet ingredients and whisk until just combined.
  4. 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

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