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Picture of Cornbread Muffins
american breakfast

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Nutrition Facts
Servings per recipe
Calories% Daily Values
  • Energy 1987 kcal 99 %
  • Fat 117 g 179 %
  • Saturated 63 g 316 %
  • Carbs 204 g 68 %
  • Fiber 11 g 42 %
  • Protein 41 g 82 %
  • Cholesterol 622 mg 207 %
  • Sodium 1647 mg 69 %
  • Calcium 1020 mg 102 %
  • Magnesium 161 mg 38 %
  • Potassium 1103 mg 23 %
  • Iron 13 mg 72 %
  • Zinc 4 mg 36 %
  • Phosphorus 1861 mg 266 %
  • Vitamin A 979 µg 109 %
  • Vitamin C 18 mg 20 %
  • Thiamin (B1) 2 mg 153 %
  • Riboflavin (B2) 2 mg 120 %
  • Niacin (B3) 15 mg 96 %
  • Vitamin B6 1 mg 42 %
  • Folate equivalent (total) 710 µg 178 %
  • Vitamin B12 1 µg 48 %
  • Vitamin D 2 µg 15 %
  • Vitamin E 4 mg 29 %
  • Vitamin K 10 µg 8 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Cornbread Muffins

Ingredients

  • 1 1/4 cups, spooned (5 1/2 ounces; 155g), all-purpose flour
  • 1 cup (5 ounces; 146g) fine- or medium-ground yellow cornmeal, such as Bob’s Red Mill
  • 1/4 cup (2 ounces; 57g) granulated sugar
  • 1 tablespoon (12g) baking powder
  • 1 teaspoon (4g) Diamond Crystal kosher salt; for table salt, use half as much by volume or use the same weight
  • 8 tablespoons (4 ounces; 113g) unsalted butter, melted
  • 2 large eggs, cool room temperature
  • 1 cup (260g) canned cream-style sweet corn
  • 1/2 cup (4 ounces; 113g) whole milk, cool room temperature
  • 1/4 cup (2 ounces; 56g) sour cream, cool room temperature
  • Nonstick cooking spray, for greasing the muffin pan

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