Corn Muffin Croutons Recipes

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CORNBREAD CROUTONS



Cornbread Croutons image

These cornbread croutons make a delicious pairing for Progresso™ chili; they are also delicious on their own as an on-the-go snack!

Provided by Betty Crocker Kitchens

Categories     Snack

Time 30m

Yield 6

Number Of Ingredients 5

1 pouch (6.5 oz) Betty Crocker™ cornbread & muffin mix
1/3 cup milk
2 tablespoons butter, melted
1 egg
Progresso™ Southwest Style white chicken chili with beans, as desired

Steps:

  • Heat oven to 400°F. Grease or spray cookie sheet. In medium bowl, mix all ingredients except chili, stirring until just combined. Pour onto cookie sheet, spreading into thin layer.
  • Bake 8 to 10 minutes or until bottom is golden brown. Cool about 2 minutes, and cut into 1-inch squares in pan. Using spatula, separate squares.
  • Bake about 5 minutes longer or until croutons are crusty and golden brown. Serve with chili.

Nutrition Facts : Calories 170, Carbohydrate 25 g, Cholesterol 40 mg, Fat 1, Fiber 0 g, Protein 3 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 260 mg, Sugar 0 g, TransFat 0 g

CORN MUFFIN CROUTONS



Corn Muffin Croutons image

For an added crunch and a touch of sweetness, serve these homemade croutons along with your other favorite chili toppings.From Martha Stewart Living, Oct. 2010. Recipe by Lucinda Scala Quinn.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes     Bread Recipes

Number Of Ingredients 3

Corn muffins or corn bread
Olive oil
Salt

Steps:

  • Cut corn muffins or corn bread into 3/4-inch cubes; toss with olive oil and salt.
  • Bake at 350 degrees Fahrenheit until golden, about 20 minutes.

CORN MUFFIN CHURROS



Corn Muffin Churros image

Provided by Food Network Kitchen

Categories     dessert

Time 30m

Yield about 2 dozen churros

Number Of Ingredients 10

Vegetable oil, for frying (about 6 cups)
1 8.5-ounce box corn muffin mix
1 1/2 cups all-purpose flour
1/3 cup sugar, plus more for sprinkling
1 teaspoon baking powder
2 teaspoons ground cinnamon
2 large eggs
1 teaspoon finely grated orange zest
2/3 cup buttermilk
Chocolate sauce or dulce de leche, warmed, for dipping

Steps:

  • Heat 3 inches of oil in a large, deep skillet until a deep-fry thermometer registers 340 degrees. Combine the muffin mix, flour, sugar, baking powder and 1 teaspoon cinnamon in a bowl. Stir in the eggs, orange zest and buttermilk and whisk until combined.
  • Transfer half the batter to a pastry bag fitted with a large star tip (No. 844) and pipe 4-inch-long churros into the oil, about 4 at a time. (If you don't have a pastry bag, you can spoon the batter into the oil in lines.) Fry until golden, about 15 seconds per side, turning once. Remove with a slotted spoon to drain on paper towels. Repeat with the remaining batter.
  • Combine the remaining 1 teaspoon cinnamon with sugar to taste and sprinkle over the churros. Serve warm with the chocolate sauce.

BARBECUED CORN MUFFINS



Barbecued Corn Muffins image

Being raised on a farm in Mississippi, I was encouraged to cook at an early age by my grandmother and mother. I rarely depend on written recipes, but this is a classic.

Provided by Taste of Home

Time 35m

Yield 1 dozen.

Number Of Ingredients 10

1/2 pound ground beef
1/4 cup packed brown sugar
1/4 cup ketchup
1 tablespoon Worcestershire sauce
1 teaspoon prepared mustard
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon garlic powder
1 package (8-1/2 ounces) cornbread/muffin mix
2/3 cup shredded cheddar cheese

Steps:

  • In a large skillet, cook beef over medium heat until no longer pink; drain and place in a bowl. Add the brown sugar, ketchup, Worcestershire sauce, mustard, salt, pepper and garlic powder. , Prepare cornbread mix according to package directions. Fill greased muffin cups with a scant 2 tablespoons of batter. Top each with 2 tablespoons beef mixture; sprinkle with cheese. Top with remaining cornbread mix. , Bake at 400° for 12-15 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm. Refrigerate leftovers.

Nutrition Facts :

BEST EVER CORN MUFFINS



Best Ever Corn Muffins image

This recipe was handed down to me from my mother. It's easy to make and the ingredients are probably already in your kitchen. Enjoy!

Provided by CHAROLETTEKD

Categories     Bread     Quick Bread Recipes     Muffin Recipes     Corn Muffin Recipes

Time 38m

Yield 12

Number Of Ingredients 7

¼ cup butter, softened
9 tablespoons white sugar
2 eggs
1 tablespoon vanilla extract
1 ½ cups biscuit baking mix
¼ cup yellow cornmeal
⅔ cup milk

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Grease 12 muffin cups or line with paper muffin liners.
  • In a large bowl, cream together the butter and sugar until light and fluffy. Stir in the eggs one at a time, beating well with each addition, then stir in the vanilla.
  • In a separate bowl, stir together baking mix and cornmeal. Blend this mixture into the butter/egg mixture, alternately with the milk; stir just until combined. Spoon batter into prepared muffin cups.
  • Bake in preheated oven for 20 to 30 minutes, until golden.

Nutrition Facts : Calories 163.8 calories, Carbohydrate 21.7 g, Cholesterol 42.3 mg, Fat 7.3 g, Fiber 0.4 g, Protein 2.8 g, SaturatedFat 3.5 g, Sodium 233.7 mg, Sugar 10.5 g

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

CORNBREAD CROUTONS



Cornbread Croutons image

An excellent way to use up leftover cornbread. These are great on salads and soups and are especially good on Tex-Mex recipes. They can be dressed up with your favorite seasonings if desired.

Provided by Lvs2Cook

Categories     < 15 Mins

Time 15m

Yield 6-8 serving(s)

Number Of Ingredients 2

2 cups cornbread cubes
4 tablespoons butter, melted

Steps:

  • Preheat oven to 450º. Place cornbread cubes in large bowl and drizzle melted butter over all. Stir lightly but thoroughly so that all cubes are buttered.
  • Spread evenly on a baking sheet. Toast in the oven for 7-10 minutes, turning once, or until cubes are browned the way you like them.
  • Serve warm or cooled on salads, chilis, and soups.

Nutrition Facts : Calories 67.9, Fat 7.7, SaturatedFat 4.9, Cholesterol 20.4, Sodium 67.6, Protein 0.1

CORNBREAD CROUTONS



Cornbread Croutons image

Provided by Damaris Phillips

Categories     side-dish

Time 1h50m

Yield 8 to 12 servings

Number Of Ingredients 9

5 tablespoons coconut oil plus more for greasing the baking sheet, melted
1 cup yellow cornmeal
1 cup all-purpose flour
1 tablespoon baking powder
Kosher salt and freshly ground white pepper
1 cup almond milk or regular milk, at room temperature
1/4 cup applesauce, at room temperature
1/4 cup sorghum (see Cook's Note)
1 large egg, at room temperature

Steps:

  • Preheat the oven to 375 degrees F.
  • Add 1 tablespoon of the coconut oil to a 6-inch cast-iron skillet. Put the skillet in the oven and allow to heat until very hot, 6 to 8 minutes.
  • Combine the cornmeal, flour, baking powder and 1 teaspoon salt in a large bowl with a whisk. In a different bowl, combine the almond milk, applesauce, sorghum, egg and 2 tablespoons coconut oil. Make a well in the center of the dry ingredients and pour in the wet. Fold to combine.
  • Carefully remove the skillet from the oven and pour in the batter. Return the skillet to the oven and bake until golden with a crisp crust, 25 minutes. Let cool before cutting the cornbread into 1-inch pieces (about 8 cups).
  • Reduce the oven to 350 degrees F.
  • Grease a baking sheet with some coconut oil and spread the cornbread in a single layer. Be careful, the cornbread is fragile and you don¿t want to be rough with it. Drizzle lightly with the remaining 2 tablespoons coconut oil and sprinkle with salt and pepper. Cook, stirring halfway through, until golden brown and crunchy, 30 to 40 minutes. Cool on the baking sheet before using.

CORN BREAD CROUTONS



Corn Bread Croutons image

Categories     Bread     Sauté     Quick & Easy     Cornmeal     Winter     Gourmet

Yield Makes about 1 cup

Number Of Ingredients 2

1 tablespoon olive oil
2 Thomas' corn Toast-R-Cakes or 1 corn muffin, cut into 1/3-inch cubes

Steps:

  • In a skillet (preferably non-stick) heat oil over moderately high heat until hot but not smoking and toast corn bread until golden brown and crisp. Season croutons with salt and pepper. Croutons may be made 1 day ahead and kept in a sealable plastic bag at room temperature.

CORNBREAD CROUTONS



Cornbread Croutons image

Cornbread croutons are a delicious addition to any meal. Combining the traditional flavor with the traditional crunch will leave everyone wanting more.

Provided by Katie Clark

Categories     Bread

Time 6h15m

Number Of Ingredients 4

Cornbread
Olive Oil
Salt
Pepper

Steps:

  • Make cornbread with whatever recipe you'd like
  • Cut into bite sized pieces
  • Ideally, let it sit out overnight. But you can just wait about 5 hours.
  • Toss with olive oil, salt, and pepper.
  • Preheat oven to 400 degrees.
  • Place corn bread pieces on a greased baking sheet.
  • Bake for 10 minutes and shake.
  • Bake for an additional 5 minutes.

Nutrition Facts : Calories 37 calories, Carbohydrate 4 grams carbohydrates, Cholesterol 3 milligrams cholesterol, Fat 2 grams fat, Fiber 0 grams fiber, Protein 1 grams protein, SaturatedFat 0 grams saturated fat, ServingSize 1, Sodium 126 grams sodium, Sugar 0 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 2 grams unsaturated fat

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