Just when you get over the chaos of a special holiday or occasion (albeit in accompaniment with sheer joy), another one slowly creeps up and the next thing you know, you’re planning and pondering ideas for the next gathering.
If your family is like mine and special events are always brimming with plenty of food, thinking of what you’ll be whipping up in the kitchen comes early in preparation.

There are often comfort classics that we like to include at special events, especially for holidays such as Thanksgiving or Christmas, but we also like to mix-it-up a bit by including new, delicious creations.

I’ve got the perfect, and EASY addition to your upcoming Thanksgiving turkey and collard greens…
Creamy, Buttery, Maple-y… Corny?
These muffins would make the perfect side dish for any meal (especially for Thanksgiving) or alone as a snack or filler.

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Maple Creamy Cornbread Muffins with Maple Butter
Yields 12
A subtle, comforting and easy-to-make Fall recipe that would make the perfect side-dish this Thanksgiving.
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Ingredients
  1. 1 cup sifted flour
  2. 1 cup cornmeal
  3. 2 teaspoons baking powder
  4. 1 teaspoon salt
  5. 1 cup milk
  6. 1 egg, beaten
  7. 1/4 cup real maple syrup
  8. 1 cup of creamed corn
  9. 2 tablespoons melted Unsalted Gay Lea butter, slightly cooled, for batter
  10. 3 tablespoons Unsalted Gay Lea butter for muffin pan
Instructions
  1. Preheat oven to 400 degrees. Put a generous 1/4 teaspoon butter in each cup of a 12 cup muffin pan and set aside.
  2. In a large bowl, whisk the dry ingredients together and then sift.
  3. In a small bowl, whisk together the milk, egg, syrup, and melted butter.
  4. Pour the wet ingredients into the dry ingredients and mix until just combined. The mixture will be somewhat thin and have a few small lumps. Let the mixture sit for about a minute before filling the muffin pan.
  5. While the mixture sits, place the muffin pan in the preheated oven, just long enough for the butter to melt and get hot, about one minute. Remove the pan from the oven, and very carefully swirl the pan so that the melted butter comes up the sides of the cups somewhat.
  6. Evenly divide the cornbread mixture into the muffin cups, filling each about 3/4 full. Bake until golden brown, about 20 minutes.
  7. Let cool in pan on a wire rack for 5 minutes, then remove muffins from pan onto wire rack. Serve warm with maple butter, if desired.
  8. Maple Butter: Mix 6 tablespoons softened butter with 2 tablespoons real maple syrup until creamy and smooth. (What can't you eat with maple butter? Yum!)
Adapted from Yesterfood
Adapted from Yesterfood
CAC http://carolaucourant.com/
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Disclosure: I am part of the Gay Lea Ambassador Program with Mom Central Canada and I receive special perks as part of my affiliation with this group. The opinions on this blog are my own.

35 comments on “Recipe: Maple Creamy Cornbread Muffins with Maple Butter”

  1. I’m not a huge fan of maple syrup “straight”, but I think I’d really like it in muffins. These look really yummy.

  2. Wow i can wait to give these a try i have never made a muffin before that used cream corn they sure look delicious

  3. I love cornbread but there is one objector in the family who happens to be the biggest all things Maple fan so I will definitely be whipping up these to tempt them over to the cornbread side!

  4. These look good and easy to make, my family are big maple fans, I will have to give these a try, great for putting in lunches.

  5. I love your cornbread muffin recipe! Now if only I can figure out how to make it Gluten Free, unless you know! Thanks!! 🙂

  6. keeping this recipe my nieces hubby loves corn bread and I said next time they come to visit I’ll make it.

  7. Don’t those look amazing! I love maple syrup and get a Costco sized jug once a month. Looking forward to trying these babies!

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