When the colder weather of Fall finally takes hold, I crave these cornbread muffins! Okay, I crave them either in the bottom of my bowl of chili or sopping up what’s left of my chili when I reach the sad end of it. You don’t need a bowl of chili though, these babies are delicious and moist on their own especially when slathered in butter.
Creamed corn, sugar and applesauce help keep them tender and sweet but not too sweet. They are dense, delicious and these are the perfect base for your holiday cornbread stuffing. They freeze well so you can wrap them individually in plastic wrap then into a freezer bag to pull out when you need that perfect carby compliment to your meal. Drizzle some honey on them for breakfast for a great way to start your day, they have veggies so they’re technically healthy, right? The video shows you how to bring it all together and what the recipe should look like in different stages.
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Ingredients
- 1 cup all purpose flour
- 1 cup yellow cornmeal
- 1/2 cup granulated sugar
- 2 1/2 tsp baking powder
- 1 tbsp dark brown sugar
- 1/2 tsp sea salt
- 1 egg
- 1 cup milk
- 1/3 cup applesauce
- 1/2 cup creamed corn
Instructions
- Preheat your oven to 400 degrees.
- In a large bowl, mix all of your dry ingredients from the flour down to the salt in one bowl and stir to combine. (Make sure to break up the brown sugar so there are no lumps.)
- In a smaller bowl, add all of the remaining wet ingredients from the egg to the creamed corn and whisk to combine.
- Add the wet ingredients to the dry ingredients and fold in until just combined. Do not overmix or they'll be tough.
- Generously spray a muffin tin and use an ice cream scoop to scoop the batter into the tins 3/4 of the way up
- Bake for 13-15 minutes or until a toothpick comes out clean.
- Allow to cool for 5 minutes and serve.
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28 Comments
I grew up on chili with cornbread, so this is a comfort food big time.
On our pontoon blog conference, let’s serve only comfort foods.
I am down with that, girlie! Comfort food cruise 2019! “Bring your eatin’ pants!” Bwaaahaha
These sound wonderful, we’ll have to give them a try. Thanks for sharing on To Grandma’s House We Go!
Thanks so much, Chas!
We love cornbread and this sounds delicious. Found you at Foodie Friday Link Party.
Thanks so much, Amy!
These look delicious!
Thank you, Lisa!
Mmmmmmm, mmmm, mmmmm that sounds so yummy Mrs K. The applesauce and creamed corn must compliment each other so beautifully. I’d be nibbling these all day long
They sure do! The applesauce is a great substitute for oil and adds so much flavor!
Great for Thanks giving. Liking this Fiesta Friday.
Thank you!
I have always meant to make these to eat with Chilli. Feeling suitably inspired. Pinned! Thank you for sharing with #FiestaFriday
I think you’re going to love them!
Look delicious! Pinning to try! Thanks for sharing with us at The Blogger’s Pit Stop!
Thanks so much, Roseann!
Beautiful muffins, Mrs Kringle! Cornbread muffins go well with so many things or, as you said, on their own slathered with butter. #BloggersPitStop
We’re actually having some today. So glad I froze a batch to pull them out on cold, fall days!
I like the creamed corn in these – I’ve never tried that but I’ll have to. Thanks for sharing at the What’s for Dinner party! Have a fantastic week.
It adds great flavor and texture! Just had some last night with our chili!
Is it weird that I love cornbread muffins with gravy?? 😀 These look amazing! Thanks for sharing!
I ate A1 on my cottage cheese this morning, I’m in no position to judge! 😉 (And no, it’s not weird!)
These sound amazing! Thanks for sharing! Definitely pinning. 🙂
Thank you, Karen!
I love that you added a bit more sugar to this recipe and it can’t get any more southern than that! LOL This recipe is definitely a keeper. Thanks for sharing on our Celebrate Your Story link party
Kari @ Me and My Captain
Thanks so much, Kari!
Your cornbread muffins are a winner. We will feature your post on the next Blogger’s Pit Stop. Well done.
Kathleen
Aww, thanks so much!!