Directions:
- Preheat oven to 350°F Grease or paper-line 18 to 20 muffin cups, or a pan for cornbread.
- Combine flour, sugar, corn meal, baking powder, and salt in medium bowl.
- Combine milk, eggs, vegetable oil, and butter in small bowl; mix well.
- Add liquid mixture to flour mixture; stir until just blended.
- Pour into prepared muffin cups filling 2/3 full.
- Bake for 18-20 minutes or until wooden pick inserted in center comes out clean. Cool in pans on wire racks for 5 minutes, remove to wire racks to cool slightly. Serve warm and enjoy!
- If you are making cornbread, pour into greased 8-inch square baking pan, and bake for 35 minutes.
- For High Altitude bakers, change corn MUFFIN time to 20-24 minutes. Cornbread time remains unchanged.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 544.6 Kcal (2280 kJ) | ||
| Calories from fat | 177.48 Kcal | ||
| % Daily Value* | |||
| Total Fat | 19.72g | 30% | |
|---|---|---|---|
| Cholesterol | 78.29mg | 26% | |
| Sodium | 242.78mg | 10% | |
| Potassium | 390.92mg | 8% | |
| Total Carbs | 81.95g | 27% | |
| Sugars | 24.89g | 100% | |
| Dietary Fiber | 0.99g | 4% | |
| Protein | 9.56g | 19% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 0.8mg | 5% | |
| Calcium | 186.7mg | 19% | |
| Amount Per 100 g | |||
| Calories | 269.6 Kcal (1129 kJ) | ||
| Calories from fat | 87.86 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.76g | 30% | |
|---|---|---|---|
| Cholesterol | 38.76mg | 26% | |
| Sodium | 120.19mg | 10% | |
| Potassium | 193.53mg | 8% | |
| Total Carbs | 40.57g | 27% | |
| Sugars | 12.32g | 100% | |
| Dietary Fiber | 0.49g | 4% | |
| Protein | 4.73g | 19% | |
| Iron | 0.4mg | 5% | |
| Calcium | 92.4mg | 19% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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