Cornmeal Muffins Recipe

Cornmeal Muffins Recipe photo by Taste of Home

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Corn bread is very popular in this part of the country as a complement to soup. These muffins are really easy to make and have good texture and flavor!

This recipe is:

Quick

Diabetic Friendly

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Cornmeal Muffins Recipe

Prep/Total Time: 30 min.

Yield: 12 Servings

10 20 30

Ingredients

1 cup all-purpose flour
1 cup yellow cornmeal
1/3 cup sugar
3 teaspoons baking powder
1 teaspoon salt
1 cup cream-style corn
1/2 cup Hellmann's® Real Mayonnaise

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Summertime Staple

Rich and creamy, Hellman's® Real Mayonnaise makes your sides and sandwiches more tasty!

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3 tablespoons vegetable oil
1 egg
2 tablespoons finely chopped onion

Directions

In a small bowl, combine the dry ingredients. Make a well in the center. Add the remaining ingredients; stir just until blended. Spoon into greased muffin cups.
Bake at 400° for 20 minutes or until a toothpick comes out clean. Remove to a wire rack; serve warm. Yield: 1 dozen.

Diabetic Exchanges: One muffin (prepared with light mayonnaise and egg substitute) equals 1-1/2 starch, 1-1/2 fat; also, 189 calories, 434 mg sodium, 2 mg cholesterol, 29 gm carbohydrates, 3 gm protein, 7 gm fat.

Originally published as Cornmeal Muffins in Country October/November 1991, p49