Cornbread Muffins With A Kick Recipes

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CORNBREAD MUFFINS I



Cornbread Muffins I image

These muffins are very similar to the ones found in a famous down-home cooking restaurant. They're so simple to make and taste great because they have real pieces of corn as well as corn meal.

Provided by Lisa K

Categories     Bread     Quick Bread Recipes     Muffin Recipes     Corn Muffin Recipes

Time 35m

Yield 12

Number Of Ingredients 10

½ cup butter, softened
⅔ cup white sugar
¼ cup honey
2 eggs
½ teaspoon salt
1 ½ cups all-purpose flour
¾ cup cornmeal
½ teaspoon baking powder
½ cup milk
¾ cup frozen corn kernels, thawed

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Grease or line 12 muffin cups.
  • In a large bowl, cream together butter, sugar, honey, eggs and salt. Mix in flour, cornmeal and baking powder; blend thoroughly. Stir in milk and corn. Pour or spoon batter into prepared muffin cups.
  • Bake in preheated oven for 20 to 25 minutes, or until a toothpick inserted into center of a muffin comes out clean.

Nutrition Facts : Calories 242.9 calories, Carbohydrate 37.4 g, Cholesterol 52.1 mg, Fat 9.2 g, Fiber 1.2 g, Protein 4 g, SaturatedFat 5.3 g, Sodium 191.1 mg, Sugar 17.9 g

KICKS LIKE A MULE - MEXICAN JALAPENO AND CORNBREAD MUFFINS!



Kicks Like a Mule - Mexican Jalapeno and Cornbread Muffins! image

These lovely little cornmeal muffins have quite a kick to them, it's the jalapeno peppers! A very simple and easy recipe that goes so well with chili, stews, soups, chilli con carne or when served as an appetiser snack - split them in two and spread with savoury butters or serve with dips. I made these up as an experiment, and they turned out so well, that I am on my third batch already!

Provided by French Tart

Categories     Quick Breads

Time 30m

Yield 12 Cornmeal Muffins, 12 serving(s)

Number Of Ingredients 10

1 cup cornmeal
1 cup plain white flour
2 tablespoons sugar
4 teaspoons baking powder
1/4 teaspoon salt
1/2 teaspoon cayenne pepper (optional)
1 cup yoghurt or 1 cup buttermilk
4 ounces butter, melted
1 egg, lightly beaten
1/2 cup jalapeno pepper, drained and chopped

Steps:

  • Pre-heat oven to 200C/400F and grease a 12 hole muffin tin.
  • Mix all the dry ingredients together and then add the yoghurt or buttermilk, melted butter and the egg. Mix until all the ingredients are combined - do NOT overmix!
  • Add the jalapeno peppers and mix gently again.
  • Spoon into pre-greased muffin tin and then bake for 20 to 25 minutes or until well risen and pale golden brown.
  • Serve with chili, chilli con carne, stews, soups or split and spread with savoury butter or dips.

CORN BREAD WITH A KICK



Corn Bread with a Kick image

Nothing says southern cooking like crisp corn bread made in a cast iron skillet. I use a very old skillet that belonged to my great-aunt. It will be passed on for generations. -Geordyth Sullivan, Cutler Bay, Florida

Provided by Taste of Home

Time 40m

Yield 8 servings.

Number Of Ingredients 11

2/3 cup all-purpose flour
2/3 cup cornmeal
1 tablespoon sugar
1/2 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
1 large egg, room temperature
1 cup buttermilk
3 tablespoons butter
3 chipotle peppers in adobo sauce, drained and chopped
6 bacon strips, cooked and crumbled

Steps:

  • In a large bowl, combine the first 6 ingredients. In another bowl, whisk egg and buttermilk., Place butter in an 8-in. cast-iron or other ovenproof skillet; heat skillet in a 425° oven until butter is melted, 3-5 minutes. Meanwhile, stir egg mixture into dry ingredients just until moistened. Fold in peppers and bacon., Carefully swirl the butter in the skillet to coat the sides and bottom of pan; add batter. Bake at 425° until a toothpick inserted in the center comes out clean, 18-22 minutes. Cut into wedges; serve warm.

Nutrition Facts : Calories 174 calories, Fat 8g fat (4g saturated fat), Cholesterol 44mg cholesterol, Sodium 431mg sodium, Carbohydrate 21g carbohydrate (4g sugars, Fiber 1g fiber), Protein 6g protein.

CORNBREAD STUFFING MUFFINS



Cornbread Stuffing Muffins image

Aunt Lynne Stickrod's muffin recipe for a stuffing variation at Thanksgiving.

Provided by tahoeshepherds

Categories     Side Dish     Stuffing and Dressing Recipes     Cornbread Stuffing and Dressing Recipes

Time 40m

Yield 12

Number Of Ingredients 7

½ (16 ounce) package cornbread stuffing mix
¾ cup chopped dried figs
½ cup canned cream-style corn
½ cup salted butter, melted
½ cup chopped prosciutto
2 large eggs, beaten
¼ teaspoon ground black pepper

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease 12 muffin cups.
  • Combine cornbread stuffing mix, figs, corn, butter, prosciutto, eggs, and pepper in a large mixing bowl. Spoon mixture evenly into the prepared muffin cups.
  • Bake in the preheated oven until firm and golden brown on top, about 30 minutes.

Nutrition Facts : Calories 213.9 calories, Carbohydrate 24.7 g, Cholesterol 56.3 mg, Fat 11.3 g, Fiber 4.4 g, Protein 4.7 g, SaturatedFat 6 g, Sodium 450.9 mg, Sugar 7.9 g

PERFECT CORNBREAD MUFFINS WITH CORN!



Perfect Cornbread Muffins With Corn! image

I really stink at making muffins, I mean REALLY stink at it. I failed muffin class 101, BUT for some reason I came up with this recipe that I have YET to mess up. Go figure! Makes 48 mini muffins OR a little over 12 regular sized muffins. EDITED to change butter from 3/4 to 1/2 cup!!!!

Provided by anme7039

Categories     Quick Breads

Time 17m

Yield 48 mini muffins, 48 serving(s)

Number Of Ingredients 10

1 1/4 cups flour
1 1/3 cups yellow cornmeal
1/3 cup sugar
1 1/2 teaspoons baking soda
1/2 teaspoon salt
4 tablespoons brown sugar
1 cup buttermilk (or 1 cup milk mixed with a few teaspoons lemon juice)
1/2 cup melted then cooled butter
1 egg, beaten
3/4-1 cup thawed frozen corn

Steps:

  • Grease mini muffin tins well then sprinkle the tins with a little flour to really get the tins stick proof! Preheat oven to 475°.
  • Mix flour, corn meal, sugar, baking soda, salt and brown sugar together well.
  • Mix milk, egg, and butter together in another bowl then stir in corn.
  • Pour wet mixture into flour mixture and mix ONLY until just blended. Do not over mix!
  • Scoop mixture into prepared tins and lower oven temp to 425 and bake for 8-12 minutes for mini muffin tins or about 15-20 for regular sized muffins OR until tooth pick comes out clean from the center muffin.
  • Let cool on wire racks.

Nutrition Facts : Calories 56.6, Fat 2.2, SaturatedFat 1.3, Cholesterol 9.2, Sodium 88.9, Carbohydrate 8.4, Fiber 0.4, Sugar 2.8, Protein 1

CORNBREAD MUFFINS



Cornbread Muffins image

Ubiquitous on southern tables, cornbread is a versatile side dish that can be cut into pieces from a cast-iron skillet or, as done in this recipe, portioned as individual muffins. This recipe by Alexander Smalls, a chef, author, restaurateur and former opera singer, uses finely ground cornmeal and two types of milk to create a savory batter, which also gets a kick from coriander. Fresh corn kernels add texture to the dense quickbread. Serve warm alongside a spread of vegetables or a meat dish, with plenty of butter.

Provided by Korsha Wilson

Categories     breads, side dish

Time 25m

Yield 6 muffins

Number Of Ingredients 12

Nonstick cooking spray (optional)
1/2 cup/70 grams fine cornmeal, preferably white (see Tip)
1/2 cup/64 grams all-purpose flour
3 tablespoons light brown sugar
1 1/2 teaspoons ground coriander
1 teaspoon baking powder
1/2 teaspoon fine salt
1/4 cup/60 milliliters whole milk
1/4 cup/60 milliliters buttermilk
2 tablespoons vegetable oil
2 large eggs
3/4 cup/90 grams fresh or thawed frozen corn kernels

Steps:

  • Heat oven to 400 degrees. Line 6 cups of a muffin pan with paper liners or coat with nonstick spray.
  • In a large bowl, whisk together the cornmeal, flour, brown sugar, coriander, baking powder and salt. Whisk in the milk, buttermilk and oil, then whisk in the eggs until the batter is smooth. Stir in the corn until well combined. Divide the batter among the prepared muffin cups. (The cups will be full.)
  • Bake until a toothpick inserted into the center of a muffin comes out clean, 15 to 17 minutes. Serve warm.

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