Patti Labelle Hot Water Cornbread Recipe

Nutrition Facts (per serving)
228	Calories
13g	Fat
23g	Carbs
5g	Protein

Show Full Nutrition Label Hide Full Nutrition Label

Nutrition Facts
Servings: 12
Amount per serving
Calories	228
% Daily Value*
Total Fat 13g	17%
Saturated Fat 4g	18%
Cholesterol 86mg	29%
Sodium 283mg	12%
Total Carbohydrate 23g	8%
Dietary Fiber 1g	5%
Protein 5g
Calcium 125mg	10%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

These cornbread muffins are hearty and satisfying, and while they do have a little sugar in them, they're not too sweet. You can also leave out the sugar if you like your cornbread muffins more savory.

Often for muffin recipes, it is recommended to use those little paper muffin liners, but for cornbread muffins, you can skip them; when baked directly in the muffin tin, the sides of the muffins turn nicely golden brown and crispy.

1 cup all-purpose flour
1 cup yellow cornmeal
1 tablespoon baking powder (fresh)
1/2 cup granulated sugar (leave out if you don't like them sweet)
1/2 teaspoon salt
3 tablespoons butter
1 1/4 cups whole milk
1/3 cup vegetable oil
2 large eggs (beaten)

Gather the ingredients.
Preheat oven to 350 F.
Combine the flour, cornmeal, baking powder, sugar, and salt in a large bowl.
In a small, microwave-safe bowl, heat the butter in the microwave for about 1 minute, until it's thoroughly melted. Or you can just melt it in a small pan over very low heat. Set the melted butter aside to cool to room temperature, but don't let it solidify again.
Combine the milk and the melted butter. Then add the oil, and finally whisk in the beaten egg. (Combining the melted butter and milk first prevents the hot butter from cooking the egg.)
Thoroughly grease and flour a muffin pan.
Add the liquid ingredients to the dry and mix just until the flour is fully moistened. Don't overmix, or your muffins will turn out too tough.
Carefully spoon the batter into the prepared muffin pan (you can use a small ladle or even an ice-cream scoop) and transfer to the oven immediately.
Bake 18 to 20 minutes or until a toothpick inserted into the center of a muffin comes out clean.

More Cornbread Recipes

• Basic Corn Bread
• Buttermilk Corn Bread
• Mexican Cornbread
• Cornbread With Corn
• Sweet Corn Muffins

Cornbread Muffins vs. Corn Muffins

Although these terms may be used interchangeably, cornbread muffins and corn muffins are two different baked goods. Cornbread muffins are basically cornbread baked in the form of muffins whereas corn muffins are a muffin recipe made with similar ingredients but a lot more sugar. Corn muffins are often eaten as a dessert or sweet snack while cornbread muffins accompany a meal.

Rate This Recipe

I don't like this at all. It's not the worst. Sure, this will do. I'm a fan—would recommend. Amazing! I love it! Thanks for your rating!