Corn Bread Muffins

Hi everyone, today I'm going to be sharing with you this wonderful recipe to make cornbread muffins!  These babies taste like a little piece of heaven, they are slightly sweet and super light and moist, it will be like biting into a delicious corn cloud!


1 1/2 cups of yellow corn meal
1/2 cup of flour
2 1/2 tablespoons of sugar
1 teaspoon of salt
1 1/2 baking powder
1 1/3 cups of heavy cream
2 large eggs
2 1/2 tablespoons of butter

Preheat oven at 425°.

Melt the butter in the microwave and set aside.

Separate the egg yolks from egg whites.
Beat the egg yolks slightly and set aside. (reserve the whites for later)

Combine the dry ingredients: corn meal, flour, sugar, salt and baking powder, mix well, once everything is incorporated add the egg yolks and the cream. Stir everything together and also add the melted butter, mix well, until everything is incorporated into a very thick batter.
(this is supposed to be a very THICK batter, but if you feel it is TOO thick you can add a little bit more cream if you want to.)

In an electric mixer, blend the egg whites until they become thick and foamy. (for about 3-4 minutes on high)

Once the egg whites have a foamy consistency, slowly fold them into the corn meal batter.
This will make your muffins extra light and moist.

Once everything is combined we are ready to make the muffins. Spray your muffing pan with cooking spray and fill in the cups with the batter.

Bake at 425° for about 18-20 minutes or until golden brown and completely cooked.


To watch this video recipe please click HERE