Best 8 Corn Dill Baby Muffins Recipes

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In the realm of culinary delights, where flavors dance and aromas entice, there exists a delectable treat that captures the essence of summer's bounty - the corn dill baby muffin. These bite-sized morsels are a symphony of sweet corn and savory dill, their fluffy texture enveloping a tender heart that bursts with garden-fresh flavors. Whether served as an appetizer, a light lunch, or a delightful snack, corn dill baby muffins are sure to tantalize taste buds and leave you craving more. With their vibrant color and irresistible aroma, they are not just a culinary creation but a feast for the senses, promising a delightful journey with every bite.

Here are our top 8 tried and tested recipes!

BASIC CORN MUFFINS



Basic Corn Muffins image

A simple but delicious muffin recipe that can easily be dressed up by adding jalapenos, honey or anything else.

Provided by Doug Matthews

Categories     Bread     Quick Bread Recipes     Muffin Recipes     Corn Muffin Recipes

Time 30m

Yield 12

Number Of Ingredients 8

1 cup cornmeal
1 cup all-purpose flour
⅓ cup white sugar
2 teaspoons baking powder
½ teaspoon salt
1 egg, beaten
¼ cup canola oil
1 cup milk

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Grease muffin pan or line with paper muffin liners.
  • In a large bowl, mix together corn meal, flour, sugar, baking powder and salt. Add egg, oil and milk; stir gently to combine. Spoon batter into prepared muffin cups.
  • Bake at 400 degrees F (200 degrees C) for 15 to 20 minutes, or until a toothpick inserted into a muffin comes out clean.

Nutrition Facts : Calories 154 calories, Carbohydrate 22.5 g, Cholesterol 17.1 mg, Fat 5.9 g, Fiber 1 g, Protein 3.1 g, SaturatedFat 0.8 g, Sodium 196.1 mg, Sugar 6.6 g

DILL AND CHEDDAR MUFFINS



Dill and Cheddar Muffins image

"Unlike many other baked goods, these muffins are surprisingly savory," says Bernadette Colvin of Houston, Texas. "I serve them with stew, soup and other entrees."

Provided by Taste of Home

Time 35m

Yield about 9 jumbo muffins or 1 dozen standard-size muffins.

Number Of Ingredients 9

3-1/2 cups all-purpose flour
1 cup shredded cheddar cheese
3 tablespoons sugar
2 tablespoons baking powder
2 teaspoons dill weed
1 teaspoon salt
1-3/4 cups whole milk
2 large eggs, lightly beaten
1/4 cup butter, melted

Steps:

  • In a large bowl, combine the first six ingredients. Combine the milk, eggs and butter; stir into dry ingredients just until moistened. Fill greased or paper-lined muffin cups two-thirds full. , Bake at 400° for 25-30 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.

Nutrition Facts : Calories 246 calories, Fat 9g fat (5g saturated fat), Cholesterol 60mg cholesterol, Sodium 521mg sodium, Carbohydrate 33g carbohydrate (5g sugars, Fiber 1g fiber), Protein 8g protein.

BACON CORNBREAD DUTCH BABY



Bacon Cornbread Dutch Baby image

Provided by Food Network

Categories     main-dish

Time 40m

Yield 2 servings

Number Of Ingredients 17

4 to 6 slices bacon
1/2 cup all-purpose flour (68 grams)
3 tablespoons cornmeal (25 grams)
1 teaspoon sugar
1/2 teaspoon kosher salt, plus more for serving
1/4 teaspoon freshly ground black pepper, plus more for serving
1/4 teaspoon smoked paprika
2/3 cup whole milk, warmed (160 milliliters)
3 eggs, room temperature
1 green onion, thinly sliced
1/2 jalapeño, thinly sliced
2 teaspoons butter (10 grams)
4 fried eggs
1 tablespoon thinly sliced green onion
1/4 cup cilantro leaves
1/4 cup extra-old Cheddar, grated, optional
Hot sauce

Steps:

  • For the Dutch baby: Cut the bacon slices in half and place into a cold 9- or 10-inch cast-iron skillet. Place into a cold oven. Heat the oven to 425 degrees F. When the oven comes up to temp, set a timer for 10 minutes.
  • Meanwhile, whisk together the flour, cornmeal, sugar, salt, pepper and smoked paprika in a large bowl. Whisk in the milk, eggs, green onion and jalapeño until the batter is smooth.
  • When the timer goes off, carefully remove the bacon from the pan and set aside, leaving the bacon fat in the pan. Carefully pour the prepared batter into the pan and bake without opening the oven door, until golden brown and very puffy, 15 to 18 minutes.
  • For the garnishes: While the Dutch baby cooks, melt the butter in a nonstick skillet over medium heat. Add the eggs and fry until the whites are set and the yolks are still runny. Reheat the bacon in the pan alongside the eggs.
  • Cut the Dutch baby into four, top each piece with some bacon and an egg. Scatter with green onion, cilantro and Cheddar. Serve with hot sauce, salt and pepper.

DILLY CORN



Dilly Corn image

Five items and a few minutes are all you need for this versatile side dish sent in by Bernadette Bennett from Waco, Texas. She dresses up frozen corn with dill weed and a little garlic powder for mild results that complement almost any dish.

Provided by Taste of Home

Categories     Side Dishes

Time 10m

Yield 3 servings.

Number Of Ingredients 5

1 cup water
1 teaspoon beef bouillon granules
2-1/4 cups frozen corn
3 teaspoons dill weed
1 teaspoon garlic powder

Steps:

  • In a small saucepan, bring water and bouillon to a boil. Stir in corn, dill and garlic powder. Return to a boil. Reduce heat; cover and simmer for 3-4 minutes or until corn is tender. Drain.

Nutrition Facts : Calories 117 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 204mg sodium, Carbohydrate 27g carbohydrate (0 sugars, Fiber 3g fiber), Protein 4g protein. Diabetic Exchanges

CHEDDAR DILL MUFFINS



Cheddar Dill Muffins image

Meet the Cook: Unlike many other baked goods, these muffins aren't sweet...that's one of the reasons I like this recipe. I serve them with soups and stews, just like bread. Cooking for family and friends is something I truly enjoy doing - it relaxes me. My husband and I have two children - a daughter, 4, and a son, 2. -Bernadette Colvin, Houston, Texas

Provided by Taste of Home

Time 35m

Yield about 9 jumbo muffins or 12 standard-size muffins.

Number Of Ingredients 9

3-1/2 cups all-purpose flour
3 tablespoons sugar
2 tablespoons baking powder
2 teaspoons dill weed
1 teaspoon salt
1 cup shredded cheddar cheese
1-3/4 cups whole milk
2 large eggs, lightly beaten
1/4 cup butter, melted

Steps:

  • In a large bowl, combine the first six ingredients. Combine milk, eggs and butter; stir into dry ingredients just until moistened. , Fill greased or paper-lined muffin cups almost full. Bake at 400° for 25-30 minutes or until muffins test done. Cool in pan 10 minutes before removing to a wire rack. Serve warm.

Nutrition Facts : Calories 246 calories, Fat 9g fat (5g saturated fat), Cholesterol 60mg cholesterol, Sodium 521mg sodium, Carbohydrate 33g carbohydrate (5g sugars, Fiber 1g fiber), Protein 8g protein.

CORN MUFFINS



Corn Muffins image

Tried these out during Thanksgiving. They were a big hit!

Provided by Anne O. Nymous

Categories     Bread     Quick Bread Recipes     Muffin Recipes     Corn Muffin Recipes

Time 40m

Yield 12

Number Of Ingredients 8

1 cup all-purpose flour
1 cup yellow cornmeal
½ cup white sugar
2 teaspoons baking powder
1 teaspoon salt
1 cup buttermilk
½ cup butter, melted
1 egg, beaten

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Grease 12 muffin cups.
  • Mix flour, cornmeal, sugar, baking powder, and salt in a large bowl. Add buttermilk, butter, and egg; mix well. Spoon the batter into the prepared muffin cups.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, 12 to 15 minutes. Cool in the pans 10 to 15 minutes before removing from pan to cool completely on a wire rack.

Nutrition Facts : Calories 194.9 calories, Carbohydrate 26.6 g, Cholesterol 36.7 mg, Fat 8.6 g, Fiber 0.7 g, Protein 3.2 g, SaturatedFat 5.1 g, Sodium 357.8 mg, Sugar 9.6 g

CHIVE AND DILL MUFFINS



Chive and Dill Muffins image

Savory muffins ideal for a weekend breakfast.

Provided by Laka kuharica - Easy Cook

Categories     Bread     Quick Bread Recipes     Muffin Recipes     Savory Muffin Recipes

Time 40m

Yield 12

Number Of Ingredients 12

1 cup all-purpose flour
1 cup yellow cornmeal
1 tablespoon white sugar
2 teaspoons baking powder
1 teaspoon salt
½ teaspoon baking soda
½ teaspoon cayenne pepper
¼ cup chopped fresh chives
¼ cup chopped fresh dill
1 ½ cups plain yogurt
2 large eggs
3 tablespoons butter, melted

Steps:

  • Preheat oven to 425 degrees F (220 degrees C). Grease 12 muffin cups.
  • Whisk flour, cornmeal, sugar, baking powder, salt, baking soda, and cayenne pepper together in a bowl. Stir in chives and dill.
  • Whisk yogurt, eggs, and melted butter together in a separate bowl; add to the dry ingredients and stir until just blended into a batter.
  • Pour 1/3 cup batter into each prepared muffin cup.
  • Bake in preheated oven until golden and a toothpick inserted into the center comes out clean, about 20 minutes. Cool in the pans for 10 minutes before removing. Serve warm.

Nutrition Facts : Calories 142.3 calories, Carbohydrate 20.7 g, Cholesterol 40.5 mg, Fat 4.5 g, Fiber 0.8 g, Protein 4.7 g, SaturatedFat 2.4 g, Sodium 382.5 mg, Sugar 3.5 g

CLASSIC CORNBREAD MUFFINS



Classic Cornbread Muffins image

Fast, easy and tasty -- perfect with a stew or chili. These also freeze well. I first found this recipe in an older Bonnie Stern cookbook many years ago and have been making these ever since.

Provided by Lennie

Categories     Quick Breads

Time 35m

Yield 12 serving(s)

Number Of Ingredients 8

3/4 cup cornmeal
1 cup all-purpose flour
1/4 cup white sugar
1 tablespoon baking powder
1/4 teaspoon salt
1 egg, lightly beaten
1 cup 1% low-fat milk
1/4 cup unsalted butter, melted

Steps:

  • Preheat oven to 425 degrees.
  • Spray muffin tin with nonstick spray or line with paper muffin cups.
  • Combine cornmeal, flour, sugar, baking powder and salt.
  • Stir well.
  • Combine beaten egg, milk and melted butter (if using normal butter add less salt).
  • Stir into the dry mixture and combine just until blended.
  • Chopped jalapenos (from a tin) can also be added, as can chopped red pepper and/or tinned corn kernels.
  • Scoop batter into prepared muffin pans.
  • Sprinkle cheddar cheese on top of muffins before baking if desired.
  • Bake for 20-25 minutes .

Tips:

  • For the creamiest, most flavorful muffins, use fresh corn kernels. If using frozen corn, thaw and drain it thoroughly before using.
  • Be sure to grease or line the muffin tins before filling them. This will help the muffins come out cleanly.
  • Do not overmix the batter. Overmixing can result in tough, dense muffins.
  • Fill the muffin tins about 2/3 full. This will allow the muffins to rise properly.
  • Bake the muffins in a preheated oven. This will help ensure that they cook evenly.
  • Let the muffins cool in the pan for a few minutes before transferring them to a wire rack to cool completely.

Conclusion:

These corn dill baby muffins are a delicious and easy-to-make snack or breakfast item. They are perfect for potlucks, parties, or simply enjoying at home. With their moist, fluffy texture and sweet, savory flavor, these muffins are sure to be a hit with everyone who tries them.

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