Corn Muffins Alberesque
35 mins (prep 15, cooking 20)
12 ingredients
9 servings
A slightly tweaked recipe from a box of Alber's cornmeal. For best results, bake the muffins in cast iron: muffin tins, cornbread pan or round skillet. Cast iron is best for baking cornbread because if your pan is seasoned properly, the corn bread will never stick. The vanilla can be added only if you want a slightly sweeter, more cake-like corn bread-really taking into consideration what you are serving the corn bread with;- chili was an example. I really want to avoid any ongoing, heated corn bread debates, if you know what I mean... Let's declare a corn bread truce NOW!

Categories:  <-60-mins , quick-breads , easy , north-american , american , high-in... , breads , vegetarian , vegetable , high-calcium , corn , time-to-make ,
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Serving Size (45.43 g)
Servings 9
Amount per Serving
Calories 121.32 Calories from Fat 86.94
% Daily Value *
Total Fat 9.66g 133.81%
Saturated Fat 1.17g 52.56%
Trans Fat 0.23g %
Cholesterol 2.99mg 8.98%
Sodium 461.25mg 172.97%
Total Carbohydrate 8.38g 25.15%
Dietary Fiber 0.0 g 0.12%
Sugars 7.92 g %
Protein 0.87g 15.73%
Vitamin A 44.92IU% Vitamin C 0.0mg%
Calcium 128.12mg% Iron 0.2mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
stone ground yellow cornmeal, unbleached white flour, large egg