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Mini Cornbread Muffins

When feeding a crowd, it's nice to have nibbles that can be prepared in quantity without much fuss. A mini-muffin tin lets you turn out multiple crowd-pleasers with ease. Here, the homey hors d'oeuvres are bite-size frittatas and cornbread -- perfect for brunches and casual dinners.

  • Yield: Makes 4 dozen
Mini Cornbread Muffins

Source: Martha Stewart Living, July 2006


  • 1/2 cup (1 stick) unsalted butter, melted, plus more for tins
  • 3/4 cup nonfat buttermilk
  • 2 large eggs
  • 1/2 cup sour cream
  • 1 cup yellow cornmeal
  • 1 cup all-purpose flour
  • 1/2 cup packed light-brown sugar
  • 2 tablespoons baking powder
  • 1 teaspoon coarse salt
  • 1/4 cup plus 2 tablespoons fresh or thawed frozen corn kernels


  1. Preheat oven to 350 degrees. Brush cups of four 12-cup or two 24-cup mini muffin tins with melted butter; set aside. Whisk buttermilk, eggs, and sour cream in a medium bowl. Set aside.

  2. Whisk cornmeal, flour, brown sugar, baking powder, salt, and corn kernels in a large bowl. Using a rubber spatula, fold in buttermilk mixture and melted butter. Divide batter among muffin cups, filling cups two-thirds full (1 heaping teaspoon batter per cup). Bake until a cake tester inserted into centers comes out clean, about 17 minutes. Let muffins cool in tins about 5 minutes before serving.

Reviews (2)

  • dizzydeb 2 Apr, 2008

    Nice addition to the dinner meal.I made them in regular muffin tins but make sure they are greased. They need to sit a bit once taken out of the oven or else they will stick to the pan when you try to remove them. Any leftover can be frozen or reheated in the microwave for the next meal.

  • DebraN 14 Feb, 2008

    Easy to make, yummy and a delightful snack. Lots of corn flavor, light

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