Cooked Cornmeal Muffins Recipe Recipe Fo Recipe For Shrimp

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SWEET CORNMEAL MUFFINS



Sweet Cornmeal Muffins image

My husband, Axtell, was a fan of the cornmeal muffins from a restaurant we visited. I found a similar recipe and cut it down to serve two. These muffins are his favorite.-Marie Kramer, Kirkwood, Missouri

Provided by Taste of Home

Time 25m

Yield 4 muffins.

Number Of Ingredients 8

2 tablespoons sugar
4 teaspoons canola oil
1 egg, beaten or 1/4 cup egg substitute
2 tablespoons milk
1/4 cup cornmeal
1/4 cup all-purpose flour
1/2 teaspoon baking powder
Pinch salt

Steps:

  • In a small bowl, combine the sugar, oil, egg, and milk. In another bowl, combine dry ingredients; stir in sugar mixture just until moistened. , Coat four muffin cups with cooking spray or use paper liners. Divide batter among muffin cups. Bake at 400° for 15-18 minutes or until lightly browned.

Nutrition Facts : Calories 153 calories, Fat 6g fat, Cholesterol 0 cholesterol, Sodium 87mg sodium, Carbohydrate 20g carbohydrate, Fiber 4g protein.

UNBELIEVABLY MOIST CORNMEAL MUFFINS



Unbelievably Moist Cornmeal Muffins image

From a Gay Lea recipe flyer. Definitely not a low fat recipe. Tried numerous recipes previously with mixed results (too dry, too crumbly), but these are always mmmm....perfect! Enjoy with soup, salad, chili. Add grated cheese if you wish. Can be frozen.

Provided by fluffystew

Categories     Quick Breads

Time 35m

Yield 12 muffins

Number Of Ingredients 8

1 1/4 cups cornmeal
1 cup all-purpose flour
1/3 cup white sugar
1 tablespoon baking powder
3/4 teaspoon salt
2 eggs
1 1/2 cups gay lea sour cream (light)
3/4 cup butter, melted and cooled

Steps:

  • Preheat oven to 400 degrees.
  • Grease or put muffin cups into a 12-muffin pan. (or use a 9-inch square baking pan).
  • Combine dry ingredients in a bowl: cornmeal, flour, sugar, baking powder, salt.
  • In another bowl, combine wet ingredients: eggs, sour cream and melted butter.
  • Add wet ingredients into the dry and mix well.
  • Put into muffin cups or baking pan.
  • Bake 15-20 minutes or until a toothpick comes out clean.

Nutrition Facts : Calories 275.1, Fat 18.5, SaturatedFat 10.9, Cholesterol 76.5, Sodium 377, Carbohydrate 24.4, Fiber 1.2, Sugar 6.7, Protein 3.9

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

EASY CORNMEAL FRIED SHRIMP



Easy Cornmeal Fried Shrimp image

Simple fried shrimp is made with an egg and milk batter and cornmeal, resulting in a crispy and tender coating. Serve as a main dish or appetizer.

Provided by Diana Rattray

Categories     Appetizer     Entree     Lunch     Dinner

Time 30m

Yield 6

Number Of Ingredients 9

1 1/2 pounds medium- to large-sized shrimp (deveined)
Vegetable oil (for frying)
2 cups milk
1 large egg (beaten)
1 cup all-purpose flour
1 cup cornmeal
1 1/2 teaspoons baking powder
1/2 teaspoon salt (plus more for sprinkling)
Dash of freshly ground black pepper​

Steps:

  • Gather the ingredients.
  • Peel the shrimp, leaving the tails on, and put them in a colander. Rinse the shrimp under cold running water, then pat dry with paper towels.
  • Put about 3 inches of vegetable oil in a deep, heavy saucepan or deep fryer. Heat the oil to 360 F.
  • To keep the fried shrimp warm as you fry subsequent batches, heat the oven to 200 F. Place a rack in a baking sheet and set aside. Have paper towels ready for draining the shrimp.
  • In a medium bowl, whisk the milk with the egg until well blended.
  • Put the shrimp in the milk and egg mixture and let stand for 3 to 4 minutes.
  • Combine the flour, cornmeal, and baking powder in another bowl; blend well. Stir in salt and a dash of freshly ground black pepper.
  • Dip the shrimp into the flour and cornmeal mixture to coat thoroughly. Shake off excess.
  • Place coated shrimp in the hot oil and cook in small batches until golden brown, about 2 to 3 minutes.
  • Drain on paper towels and then move to the rack on the baking sheet. Place the pan in the oven to keep them warm while you fry the remaining shrimp.
  • Sprinkle the fried shrimp with salt and freshly ground black pepper, to taste.
  • Serve and enjoy.

Nutrition Facts : Calories 412 kcal, Carbohydrate 36 g, Cholesterol 37 mg, Fiber 2 g, Protein 8 g, SaturatedFat 3 g, Sodium 362 mg, Sugar 4 g, Fat 27 g, ServingSize 4 to 6 servings, UnsaturatedFat 0 g

HOLLY'S SHRIMP CORN BREAD



Holly's Shrimp Corn Bread image

Why make plain corn bread when you can make this fancier version with shrimp, Creole seasoning, and Cheddar cheese? This recipe was made in a Panasonic CIO and appears on an episode of the Dinner Spinner TV Show on The CW!

Provided by Holly Haines

Categories     Bread     Quick Bread Recipes     Cornbread Recipes

Time 57m

Yield 8

Number Of Ingredients 12

2 cups yellow cornmeal
1 teaspoon baking powder
1 teaspoon salt
1 teaspoon Creole seasoning (such as Tony Chachere's®)
6 eggs
10 tablespoons butter, melted
1 (16 ounce) package frozen corn, thawed
12 ounces cooked shrimp, coarsely chopped
1 (8 ounce) package shredded sharp white Cheddar cheese
1 cup minced yellow onion
2 large jalapeno peppers, minced
2 tablespoons shredded sharp white Cheddar cheese

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). (If using a countertop induction oven, preheat to 325 degrees (165 degrees C)). Grease a 9-inch baking dish.
  • Combine cornmeal, baking powder, salt, and Creole seasoning in a bowl. Add eggs and butter; mix until smooth. Fold corn, shrimp, 8 ounces Cheddar cheese, onion, and jalapeno peppers into the batter. Spread in the prepared dish.
  • Bake in the preheated oven until golden brown, about 25 minutes.
  • Sprinkle 2 tablespoons Cheddar cheese on top; continue baking until melted, 2 to 3 minutes. Let stand for 10 minutes before slicing.

Nutrition Facts : Calories 530.3 calories, Carbohydrate 42 g, Cholesterol 291.1 mg, Fat 29.7 g, Fiber 3.2 g, Protein 25.6 g, SaturatedFat 16.9 g, Sodium 851.3 mg, Sugar 3.7 g

RICH AND BUTTERY CORN MUFFINS



Rich and Buttery Corn Muffins image

Made with plenty of melted butter and sour cream, these golden, lightly sweet corn muffins are moist, rich and delicately crumbly. If you can find coarsely ground cornmeal (as opposed the fine stuff that's on most supermarket shelves), you'll also get deep corn flavor and a pleasantly grainy texture. Serve these warm from the oven, slathered with even more butter, or halved and toasted under the broiler to crisp the surface. They'll even keep for a few days if you store them in the fridge, and freeze perfectly for up to a month.

Provided by Melissa Clark

Categories     breakfast, breads, side dish

Time 40m

Yield 12 muffins

Number Of Ingredients 12

1 cup/255 grams unsalted butter (2 sticks), melted and cooled, plus more for greasing the pan
2 cups/240 grams coarse or stone-ground cornmeal
1 1/2 cups/190 grams all-purpose flour
2/3 cup/165 grams granulated sugar
1 1/2 tablespoons baking powder
1 teaspoon fine sea salt
1/4 teaspoon baking soda
1 cup/240 milliliters sour cream or whole-milk Greek yogurt
1/2 cup/120 milliliters whole milk
2 large eggs, at room temperature
Demerara sugar, as needed
Softened butter, for serving

Steps:

  • Heat oven to 400 degrees, and generously butter the cups and tops of a muffin tin. (The muffins will overflow, and those crisp edges are delicious.)
  • In a large bowl, whisk together cornmeal, flour, granulated sugar, baking powder, salt and baking soda.
  • In a separate bowl, whisk together melted butter, sour cream, milk and eggs. Fold butter mixture into dry ingredients, then scoop batter into muffin tin (it will be very full). Sprinkle each muffin top with Demerara sugar.
  • Bake until golden on the edges, 18 to 22 minutes. Cool on a wire rack for 10 minutes, then remove from muffin tin and cool to room temperature. Serve with even more butter.

CORNMEAL MUFFINS



Cornmeal Muffins image

I don't like my cornmeal muffins to be really crunchy, so I warmed up the milk and let the cornmeal soak. I ended up with a muffin that's crispy on the outside and just the right texture on the inside. These tasted just like the ones I first made in home ec. class. If you like the idea of cornmeal muffins but not the texture (gritty) these are for you. They are for us.

Provided by Milk and Cookies

Categories     Quick Breads

Time 35m

Yield 12 serving(s)

Number Of Ingredients 8

3/4 cup cornmeal
1 1/4 cups milk (warmed)
1 cup flour
1/3 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt
1 egg (beaten)
1/4 cup butter (melted)

Steps:

  • Mix cornmeal and warmed milk, let sit for 10 minutes.
  • Mix flour, sugar, baking powder and salt, set aside.
  • Add egg and butter to cornmeal mixture, mixing well.
  • Add dry ingredients and mix until just mixed. (do not overmix).
  • Bake 15 to 20 minutes at 400°F.

Nutrition Facts : Calories 143.9, Fat 5.6, SaturatedFat 3.2, Cholesterol 31.4, Sodium 236.1, Carbohydrate 20.9, Fiber 0.8, Sugar 5.7, Protein 3.1

SHRIMP CORN CAKES WITH SOY MAYO



Shrimp Corn Cakes with Soy Mayo image

Feel free to add hot sauce to the dip that accompanies these savory corn cakes. -Katty Chiong, Hoffman Estates, Illinois

Provided by Taste of Home

Categories     Appetizers

Time 35m

Yield 2 dozen (2/3 cup sauce).

Number Of Ingredients 21

1/2 cup mayonnaise
1 tablespoon reduced-sodium soy sauce
1 tablespoon ketchup
2 teaspoons Dijon mustard
1/2 teaspoon garlic powder
1/2 teaspoon hot pepper sauce, optional
1/8 teaspoon pepper
SHRIMP CORN CAKES:
1/2 cup chopped onion (about 1 small)
1 tablespoon oil plus additional for frying, divided
2 garlic cloves, minced
1/2 pound uncooked peeled and deveined shrimp, finely chopped
3/4 cup all-purpose flour
1/4 cup cornmeal
1 tablespoon cornstarch
1 teaspoon baking powder
1/4 teaspoon salt
1/4 teaspoon pepper
1 cup cream-style corn
1 cup whole kernel corn
1 large egg, lightly beaten

Steps:

  • In a small bowl, combine the first 7 ingredients. Cover and chill until serving., In a large cast-iron or heavy skillet, cook and stir onion in 1 tablespoon oil over medium-high heat until tender. Add garlic; cook 1 minute longer. Add shrimp; cook and stir until shrimp turns pink. Remove from the heat. , In a large bowl, mix the flour, cornmeal, cornstarch, baking powder, salt and pepper. In a small bowl, mix the corn, egg and shrimp mixture; stir into dry ingredients just until moistened., Wipe cast iron skillet clean with paper towels; heat 1/4 in. of oil to 375°. In batches, drop corn mixture by rounded tablespoonfuls into oil; fry until golden brown, 1-1/2 minutes on each side. Drain on paper towels. Serve with sauce.

Nutrition Facts : Calories 109 calories, Fat 7g fat (1g saturated fat), Cholesterol 22mg cholesterol, Sodium 183mg sodium, Carbohydrate 8g carbohydrate (1g sugars, Fiber 1g fiber), Protein 3g protein.

CORNMEAL MUFFINS



Cornmeal Muffins image

Make and share this Cornmeal Muffins recipe from Food.com.

Provided by CoffeeMom

Categories     Quick Breads

Time 30m

Yield 12 muffins

Number Of Ingredients 8

1 cup flour
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup sugar
1 cup yellow cornmeal
1/2 cup butter
1 egg
3/4 cup milk

Steps:

  • Preheat oven to 375º F.
  • Grease muffin pan.
  • Mix dry ingredients together.
  • In a seperate bowl combine melted butter, egg and milk; mix well.
  • Add dry mix to wet mix and stir until just combined.
  • Spoon batter into muffin pan and bake for 15-20 minutes.
  • Serve hot.

Nutrition Facts : Calories 191.3, Fat 9.1, SaturatedFat 5.4, Cholesterol 40.1, Sodium 259.2, Carbohydrate 25.1, Fiber 1, Sugar 8.5, Protein 3

CORNMEAL-BATTER SHRIMP



Cornmeal-Batter Shrimp image

Provided by Mark Bittman

Categories     dinner, easy, lunch, quick, main course

Time 10m

Number Of Ingredients 7

2 inches peanut oil
1 pound peeled shrimp
1 cup milk
1 whole egg
1 cup cornmeal
1/2 cup flour
Lemon wedges

Steps:

  • Heat 2 inches peanut or neutral oil in a deep pan to 350.
  • Slice 1 pound peeled shrimp lengthwise.
  • Combine 1 cup milk with 1 whole egg, and beat.
  • Dip shrimp in the liquid, then dredge in a mixture of 1 cup cornmeal and 1/2 cup flour.
  • Fry, less than 5 minutes.
  • Drain on paper towels.

Nutrition Facts : @context http, Calories 226, UnsaturatedFat 2 grams, Carbohydrate 32 grams, Fat 3 grams, Fiber 1 gram, Protein 16 grams, SaturatedFat 1 gram, Sodium 458 milligrams, Sugar 3 grams, TransFat 0 grams

CORNMEAL MUFFINS



Cornmeal Muffins image

Corn bread is very popular in this part of the country as a complement to soup. These muffins are really easy to make and have good texture and flavor!

Provided by Taste of Home

Time 30m

Yield 1 dozen.

Number Of Ingredients 10

1 cup all-purpose flour
1 cup yellow cornmeal
1/3 cup sugar
3 teaspoons baking powder
1 teaspoon salt
1 cup cream-style corn
1/2 cup mayonnaise
3 tablespoons vegetable oil
1 large egg
2 tablespoons finely chopped onion

Steps:

  • In a small bowl, combine the dry ingredients. Make a well in the center. Add the remaining ingredients; stir just until blended. Spoon into greased muffin cups. , Bake at 400° for 20 minutes or until a toothpick comes out clean. Remove to a wire rack; serve warm.

Nutrition Facts : Calories 189 calories, Fat 7g fat, Cholesterol 2mg cholesterol, Sodium 434mg sodium, Carbohydrate 29g carbohydrate, Fiber 3g protein.

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