Cornbread Muffins With Creamed Corn Recipes

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SAVORY CORN MUFFINS



Savory Corn Muffins image

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

1 (14.75 ounce) can creamed corn
2 cups yellow cornmeal, divided
1 cup buttermilk
2 large eggs
8 tablespoons melted butter
1 cup all-purpose flour
1 tablespoon white sugar
1 ½ teaspoons salt
2 teaspoons baking powder
½ teaspoon baking soda

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

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

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

CLASSIC CORNBREAD MUFFINS



Classic Cornbread Muffins image

Fast, easy and tasty -- perfect with a stew or chili. These also freeze well. I first found this recipe in an older Bonnie Stern cookbook many years ago and have been making these ever since.

Provided by Lennie

Categories     Quick Breads

Time 35m

Yield 12 serving(s)

Number Of Ingredients 8

3/4 cup cornmeal
1 cup all-purpose flour
1/4 cup white sugar
1 tablespoon baking powder
1/4 teaspoon salt
1 egg, lightly beaten
1 cup 1% low-fat milk
1/4 cup unsalted butter, melted

Steps:

  • Preheat oven to 425 degrees.
  • Spray muffin tin with nonstick spray or line with paper muffin cups.
  • Combine cornmeal, flour, sugar, baking powder and salt.
  • Stir well.
  • Combine beaten egg, milk and melted butter (if using normal butter add less salt).
  • Stir into the dry mixture and combine just until blended.
  • Chopped jalapenos (from a tin) can also be added, as can chopped red pepper and/or tinned corn kernels.
  • Scoop batter into prepared muffin pans.
  • Sprinkle cheddar cheese on top of muffins before baking if desired.
  • Bake for 20-25 minutes .

CORNBREAD MUFFINS WITH WHIPPED SWEET CORN



Cornbread Muffins With Whipped Sweet Corn image

These hearty, vegan cornbread muffins from Bryant Terry are served with whipped sweet corn and homemade pepper jelly.

Provided by Bryant Terry

Categories     Muffin     Bake     Corn     Vegan     Vegetarian     Breakfast     Fourth of July     Bread     Juneteenth

Yield Makes 9 muffins

Number Of Ingredients 21

Cornbread Muffins:
3 tablespoons coconut oil, plus more for greasing
6 pitted Medjool dates
Boiling water
¾ cup medium-grind yellow cornmeal
¾ cup flour
2 tablespoons coconut palm sugar
1 tablespoon baking powder
½ teaspoon fine sea salt
2 heaping tablespoons freshly ground golden flaxseeds
1 cup unsweetened oat milk
Whipped Sweet Corn:
3 tablespoons vegan butter
¼ cup finely diced white onion
2 cups fresh corn kernels (from about 3 ears)
2 teaspoons coconut palm sugar
¼ teaspoon kosher salt, plus more as needed
½ cup Cashew Cream
Fresh lemon juice
Freshly ground white pepper
Jalapeño Pepper Jelly, for serving

Steps:

  • Make the muffins: Preheat the oven to 400°F. Generously coat nine wells of a standard muffin tin with coconut oil.
  • Put the dates in a small heatproof bowl and cover with boiling water. Let soak for about 5 minutes. Drain the dates, reserving the soaking liquid, and transfer them to a food processor. Add 1 tablespoon of the reserved soaking liquid and process, scraping down the sides and adding more of the reserved soaking liquid if necessary, until mostly creamy but with a few chunks remaining.
  • Place the prepared muffin tin in the oven to heat for 5 minutes. Meanwhile, in a large bowl, sift together the cornmeal, flour, sugar, baking powder, and salt. Whisk until blended.
  • Put the flaxseeds and 6 tablespoons water in a medium bowl and whisk until well blended. Whisk in the pureed dates and the coconut oil until smooth. Whisk in the oat milk until well combined. Add the oat milk mixture to the cornmeal mixture and stir until just combined.
  • When the muffin tin is hot, remove it from the oven and immediately scrape the batter into the prepared muffin cups, distributing it evenly among them (they should be a little over three-quarters full).
  • Bake until the muffins are golden brown, 16 to 18 minutes. Let cool in the tin for about 10 minutes, then transfer to a wire rack to cool a bit more.
  • Make the whipped sweet corn: While the muffins are cooling, in a large skillet, melt the butter over medium heat. Add the onion and sauté, stirring often, until soft, 3 to 5 minutes. Add the corn, sugar, and salt and cook, stirring often, until the corn is just tender, about 5 minutes.
  • Scrape the contents of the skillet into a food processor. Add the cashew cream and process until silky smooth, adding water as necessary to reach the desired consistency. Taste and season with lemon juice, salt, and white pepper. Transfer to a serving bowl. Serve the warm muffins slathered with whipped sweet corn and topped with pepper jelly.

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