I have always loved cornbread, but my ultimate favorite cornbread is sugary sweet with pops of corn in it! This cornbread is quick to whip up, and can be made gluten free, soy free, peanut free and tree nut free.
The great thing about this sweet cornbread is that my super uper duper picky eater – loves it!!! This is the same picky eater that refused to eat any and all fruits and vegetables unless I hide them in baked goods. I don’t know what it is about this cornbread, but he doesn’t mind the pops of corn! Which is another win in my book, because that’s my favorite part about it.
Finally, I love that I can use this recipe year round. Whether as an addition to some great fall chili or winter soup, or as a side for a summer BBQ or spring salad, it’s perfect!
Corny Cornbread Muffins
- 1 cup self-rising corn flour
- 1 cup all-purpose or gluten free measure for measure flour
- 2/3 cup sugar
- 1 T baking powder
- 1 tsp salt
- 1/4 cup vegetable or grapeseed oil
- 2 eggs
- 1 cup sour cream
- 1 cup cream style canned corn
Combine the flours, sugar, baking powder and salt. Whisk together until well combined. Make a well in the middle of the dry ingredients, and add the oil, eggs, sour cream and whisk together til well combined. Add the cream style corn and fold into batter. Scoop into greased or paper lined muffin tins (I like to use an ice cream scoop), and bake at 400 for 15 minutes.