SAVORY CORN MUFFINS
This recipe yields a bread that's moist and savory and tastes distinctly of corn. Unlike many corn muffins, these stay moist, thanks to canned creamed corn.
Provided by USA WEEKEND columnist Pam Anderson
Categories Bread Quick Bread Recipes Muffin Recipes Savory Muffin Recipes
Yield 12
Number Of Ingredients 10
Steps:
- Adjust oven rack to middle position and heat oven to 450 degrees. Put a 12-cup muffin tin (with standard-sized molds of 12-cup capacity) in oven to heat while preparing batter.
- Microwave creamed corn in a 1-quart Pyrex-type measuring cup to a full boil (or in a medium saucepan over medium heat). Stir in 1 cup of the cornmeal to make a very thick, pasty mush. If the mush is not stiff, microwave an additional 30 seconds or so. Whisk in buttermilk, then eggs and finally butter.
- Mix remaining cornmeal with flour, sugar, salt, baking powder and soda in a medium bowl. Pour wet ingredients into dry and stir until just combined.
- Remove muffin tin from oven; coat with non-stick cooking spray. Divide batter evenly among cups (a spring-action ice cream scoop works well).
- Bake until golden brown on sides and bottom, about 15 minutes. Turn onto a wire rack; let cool 5 minutes. Serve.
Nutrition Facts : Calories 240 calories, Carbohydrate 34.7 g, Cholesterol 52.2 mg, Fat 9.3 g, Fiber 1.6 g, Protein 5.1 g, SaturatedFat 5.3 g, Sodium 611.9 mg, Sugar 3.6 g
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[email protected]These corn muffins were a little bit too sweet for my taste, but overall they were still good. I think next time I will use a little bit less sugar in the batter.
Kyleigh Hogan
[email protected]These corn muffins were so easy to make and they turned out so fluffy and moist. I added a little bit of extra cheese to the batter and they were even better. I will definitely be making these again.
Md Parvezcc
[email protected]I made these corn muffins and they were delicious! I added a little bit of extra sugar to the batter and they turned out perfectly. I will definitely be making these again.
Thulani Gumede
[email protected]These corn muffins were a little dry for my taste, but overall they were still good. I think next time I will add a little bit of extra butter to the batter.
Addi Ashworth
[email protected]These corn muffins were easy to make and turned out great! I used frozen corn and they still came out moist and flavorful. I will definitely be making these again.
Nombuso Crescentia
[email protected]I made these corn muffins this morning and they were a hit! My kids loved them. They were so easy to make and they turned out so moist and fluffy. I will definitely be making these again.
Rosaura Garcia
[email protected]These corn muffins were absolutely delicious! They were moist and fluffy, with a slightly sweet flavor from the cornmeal. I added a little bit of extra sugar to the batter, and they turned out perfectly. I will definitely be making these again soon.