Best 2 Pimento Corn Muffins Recipes

Are you in search of a delightful and savory treat to satisfy your cravings? Look no further than pimento corn muffins, a delectable Southern classic that combines the zesty flavor of pimentos with the sweet and crunchy texture of corn. These delectable muffins are a perfect accompaniment to any meal, whether it's a hearty breakfast, a light lunch, or a comforting dinner. With their moist and tender crumb, they are sure to delight your taste buds and leave you wanting more. So, let's embark on a culinary journey and discover the secrets to creating the perfect pimento corn muffins!

Check out the recipes below so you can choose the best recipe for yourself!

PIMENTO CHEESE-STUFFED CORN MUFFINS

Pimento Cheese-Stuffed Corn Muffins image

Freshly baked corn muffins and pimento cheese are hallmarks of the South. But instead of slathering our muffins with the creamy-sharp spread, we decided to stuff them with it. The cheesy center is a welcome surprise.

Provided by Food Network Kitchen

Categories side-dish

Time 55m

Yield 12 muffins

Number Of Ingredients 14

Ingredients

2 cups shredded sharp yellow Cheddar (about 8 ounces), at room temperature
4 ounces cream cheese, at room temperature
3 tablespoons finely chopped drained pimentos
2 tablespoons grated onion
1/8 teaspoon cayenne pepper, plus more for dusting
Kosher salt and freshly ground black pepper
Nonstick cooking spray, for coating the muffin tin
1 1/2 cups yellow cornmeal
1 1/2 cups all-purpose flour (see Cook's Note)
2 tablespoons sugar
1 tablespoon baking powder
1 1/4 cups buttermilk
1 stick (8 tablespoons) unsalted butter, melted
1 large egg plus 1 yolk, lightly beaten together

Steps:

Stir together the Cheddar, cream cheese, pimentos, onion, cayenne, 1/2 teaspoon salt and several grinds of pepper in a mixing bowl until combined and creamy. Divide the cheese mixture into 12 heaping tablespoons and shape into balls. Chill the balls until firm and cold, about 20 minutes.
Preheat the oven to 375 degrees F. Coat a 12-cup muffin tin with cooking spray.
Whisk together the cornmeal, flour, sugar, baking powder and 1/2 teaspoon salt in a medium bowl. Whisk together the buttermilk, butter and beaten egg and yolk in another medium bowl. Fold the egg mixture into the cornmeal mixture using a rubber spatula, mixing until a slightly lumpy batter just comes together.
Fill each prepared muffin tin cup about halfway full with some of the batter. Put a chilled cheese ball in each muffin cup, pushing down slightly so the batter swells up around the cheese. Top evenly with the remaining batter (each cheese ball will be completely covered) and dust lightly with cayenne. Bake until golden, about 15 minutes.

PIMENTO CORN MUFFINS

Pimento Corn Muffins image

Categories Bread Dairy Egg Pepper Side Bake Easter Vegetarian Gourmet Sugar Conscious Kidney Friendly Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Makes 12 muffins

Number Of Ingredients 11

Ingredients

1/2 stick (1/4 cup) unsalted butter, melted, plus additional for buttering muffin cups
1 cup yellow cornmeal
1 cup all-purpose flour
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 large eggs
1 1/4 cups well-shaken buttermilk
1/3 cup drained bottled pimentos (4 ounces), patted dry and finely chopped
Special Equipment
a muffin pan (preferably nonstick) with 12 (1/2-cup) muffin cups

Steps:

Put oven rack in middle position and preheat oven to 425°F. Generously butter muffin cups.
Whisk together cornmeal, flour, baking powder, baking soda, and salt in a bowl.
Whisk together eggs, buttermilk, and butter (1/2 stick) in another bowl, then stir into flour mixture along with pimentos until just combined.
Divide batter among muffin cups (about 1/3 cup each) and bake until a wooden pick inserted in center of a muffin comes out clean, about 12 minutes. Turn out muffins onto a rack and cool to warm.

Tips:

Use fresh, high-quality ingredients for the best flavor.
Be sure to drain the corn well before adding it to the batter, to avoid excess moisture.
If you don't have self-rising cornmeal, you can make your own by adding 1 tablespoon baking powder and 1/2 teaspoon salt to 1 cup all-purpose flour.
Feel free to add other mix-ins to the batter, such as diced bell peppers, chopped onions, or crumbled bacon.
Serve the muffins warm, with butter or honey.

Conclusion:

Pimento corn muffins are a delicious and easy-to-make side dish that are perfect for any occasion. They are moist, flavorful, and have a slightly sweet and savory flavor. The addition of pimentos gives them a unique and zesty flavor that is sure to please everyone. Whether you are serving them for breakfast, lunch, or dinner, these muffins are sure to be a hit. So next time you are looking for a quick and easy side dish, give pimento corn muffins a try. You won't be disappointed!