Stuffed Cornbread Muffins
Stuffed Cornbread Muffins are packed with tasty mix-ins: corn kernels, chopped pepperoni, and chopped franks. Easy to make and delicious. Recipe and photography by Beverly Davis for CornbreadMillionaire.com.
Servings: 6 muffins
Ingredients
Cornbread Batter
- 1 cup white self-rising cornmeal mix
- 1/2 cup self-rising flour, sifted See recipe notes for all-purpose flour.
- 2 tablespoons sugar (optional)
- 2 medium eggs, beaten
- 1 cup buttermilk
- vegetable oil cooking spray Or, 3 teaspoons vegetable oil, divided.
Mix-Ins for 6 muffins. Use more or less as desired.
- 3 whole franks, precooked/chopped See recipe notes.
- 24 pepperoni slices
- 6 teaspoons corn kernels Fresh or frozen.
Instructions
- Preheat oven to 400 degrees.
- In medium-sized bowl, combine cornmeal mix, sifted flour, sugar (if using), 2 beaten eggs, and buttermilk.
- Stir together until batter is smooth. Remove large lumps by pressing with back of a spoon or fork. Set aside 10 minutes.
- Spray muffin tin (6 cups) with vegetable oil cooking spray. Or, grease each cup with 1/2 teaspoon of vegetable oil.
- Stir cornbread batter. Pour into each cup until 3/4 full.
- Add desired mix-in: 1/2 teaspoon corn kernels, 4-6 pepperoni pieces, or 4 sliced precooked franks. Cover cornbread batter (about 1 tablespoon).
- Reduce oven temperature to 375. Bake 20 to 25 minutes or until golden brown and knife inserted in center comes out clean.
- Serve hot. If desired, slather with salted butter, honey, or maple syrup.
Notes
How to substitute 1 cup of all purpose flour for 1 cup of self-rising flour... INGREDIENTS 1 cup of all-purpose flour 1-1/2 teaspoons baking powder 1/2 teaspoon salt INSTRUCTIONS Sift together in a medium sized bowl. Use 1/2 cup for this recipe. Store remainder in a zippered bag. Refrigerate until ready to use. ==================== Precooked/Chopped Franks To decrease sodium, boil in water 10 minutes. Drain. Dry with paper towel. Slice each frank into 8-10 pieces. Add 4 to 5 pieces to each muffin cup before baking.