Moist Mini Corn Bread Muffins

These were a huge hit at my friend's super bowl gathering and are way cute! Of course, you can make larger muffins (which I've done) but these are nice and crispy on the outside and oh so moist on the inside. They are easy to eat as well!!

Ingredients:

WET:

2 sticks butter, melted unsalted (I've used regular butter and I can't tell the difference.)

185g whole milk

250g canned creamed corn (1 cup...NOT THE WHOLE CAN.)

2 eggs

DRY:

108g yellow cornmeal

225g all purpose flour

15g baking powder

100g white sugar 

3g table salt

BAKING:

Extra melted butter for brushing

Directions:

Preheat oven to 350 degrees. Spray a 2 24-hole standard muffins tin with oil. (You bake one at a time if you don't have 2 tins or they don't fit.)

Combine dry ingredients in a bowl and stir to combine.

***Optional: put creamed corn in a blender to minimize whole kernels. 

Whisk 2 eggs and then add milk, whisk and then add creamed corn and whisk until well-combined.

Pour wet ingredients into dry ingredients. Whisk until well-combined.

Spoon the batter into the greased muffin tray. A batter dispenser would make it easier. (I put batter in gallon plastic ziploc, cut across bottom corner and used as a pastry bag. Worked great!)

Bake in the oven for 40 minutes or until the top is golden brown. (The edges will look brown.)

Remove muffin tray from the oven. Optional: Brush tops with melted butter. Cool for 5 minutes then remove muffins onto a rack.

ENJOY!!!