Cornbread: Corn Muffins

Preparation info

  • Yield: approximately

    18

    muffins
    • Difficulty

      Easy

Appears in

The Professional Pastry Chef

By Bo Friberg

Published 1989

  • About

Method

Divide the batter between 18 muffin cups, 4 ounces (120 ml) in capacity. Bake at 375°F(190°C) for approximately <