SWEET CORNBREAD MUFFINS
These Sweet Cornbread Muffins are so moist and flavorful! Slather them in butter and they are a great side dish to any meal.
Provided by Sarah Averett
Categories Side Dish
Time 34m
Number Of Ingredients 9
Steps:
- Preheat oven to 350ºF. Place muffin liners in a muffin tin or spray a silicone muffin pan with cooking spray.
- In a medium-sized bowl, combine the eggs, milk, vanilla.
- Melt the butter in the microwave and then add to the egg mixture, stirring well.
- Add the cornmeal, flour, sugar, baking powder, and salt. Stir until fully combined, but do not over mix.
- Fill each muffin hole 3/4 of the way full. Bake for 23-25 minutes or until an inserted toothpick comes out clean. Repeat with remaining batter.
SWEET CORN MUFFINS WITH REAL CORN
Corn muffins with actual corn...delicious dessert-type muffin that we have when it's burrito night at our house.
Provided by Bob Manasco
Categories Bread Quick Bread Recipes Muffin Recipes Corn Muffin Recipes
Time 45m
Yield 18
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease 18 muffin cups.
- Mix flour, sugar, cornmeal, baking powder, and salt together in a large mixing bowl. Add cream-style corn, eggs, applesauce, and 1/2 cup milk to the flour mixture and beat with an electric hand mixer for 1 minute. Pour remaining milk into the batter and beat until just blended. Fill muffin tins 3/4 full of batter.
- Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, 25 to 30 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
Nutrition Facts : Calories 133.5 calories, Carbohydrate 28.6 g, Cholesterol 21.8 mg, Fat 1.2 g, Fiber 1 g, Protein 3 g, SaturatedFat 0.4 g, Sodium 200.3 mg, Sugar 13.3 g
CORNBREAD MUFFINS WITH WHIPPED SWEET CORN
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
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.
SWEET CORNBREAD MUFFINS
Make and share this Sweet Cornbread Muffins recipe from Food.com.
Provided by LaJuneBug
Categories Quick Breads
Time 28m
Yield 18 muffins
Number Of Ingredients 9
Steps:
- Preheat oven to 400°F Spray 2 muffin tins with vegetable oil spray.
- In a large bowl, combine flour, cornmeal, sugar, baking powder, and salt.
- In a separate bowl or saucepan, melt the butter.
- Whisk the egg lightly while the butter cools a bit, then add the egg, milk, and vanilla extract to the butter.
- Make a well in the center of the dry ingredients and pour the mixed liquid, stirring lightly until just blended. Don't over-mix because the muffins will be tough.
- Spoon the batter into the muffin tins. Bake at 400°F for 15-18 minutes, until the muffins have risen, are golden-brown and springy to the touch.
- Pop out of the tins and let cool a bit before serving.
Nutrition Facts : Calories 144.2, Fat 6.2, SaturatedFat 3.7, Cholesterol 25.8, Sodium 287.7, Carbohydrate 20.3, Fiber 0.7, Sugar 7.5, Protein 2.3
SWEET CORN MUFFINS
I love to make cornbread and corn muffins, but often the results are not moist or sweet enough for my taste. So I experimented until I came up with these light, pleasantly sweet muffins. They ended up winning a blue ribbon at our county fair. —Patty Bourne, Owings, Maryland
Provided by Taste of Home
Time 35m
Yield 1 dozen.
Number Of Ingredients 8
Steps:
- In a bowl, combine the dry ingredients. Add eggs, shortening and 1/2 cup of milk; beat for 1 minute. Add remaining milk; beat just until blended. Fill 12 paper-lined muffin cups three-fourths full. Bake at 350° until muffins test done, 25-30 minutes.
Nutrition Facts : Calories 254 calories, Fat 10g fat (3g saturated fat), Cholesterol 33mg cholesterol, Sodium 241mg sodium, Carbohydrate 38g carbohydrate (18g sugars, Fiber 1g fiber), Protein 4g protein.
EASY, SWEET CORNBREAD MUFFINS
If you enjoy sweet cornbread, I think you'll like these a lot!
Provided by mindyamac
Categories Bread Quick Bread Recipes Muffin Recipes Corn Muffin Recipes
Time 40m
Yield 12
Number Of Ingredients 7
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Line 12 muffin cups with paper liners.
- Mix corn bread mix, milk, sour cream, honey, and eggs in a bowl until batter is well combined yet slightly lumpy; allow to rest for 5 minutes. Fill muffin cups 3/4 full with batter. Lightly sprinkle each muffin with sugar.
- Bake in the preheated oven until muffins are golden brown, 18 to 20 minutes. Brush tops of muffins with melted butter; repeat brushing muffins with butter 2 to 3 more times.
Nutrition Facts : Calories 224.4 calories, Carbohydrate 31.1 g, Cholesterol 44.6 mg, Fat 9.4 g, Fiber 0.2 g, Protein 4.6 g, SaturatedFat 4.2 g, Sodium 613.5 mg, Sugar 10.8 g
SWEET CORNBREAD MUFFINS
I use two convenient mixes to create these sweet corn bread muffins. The yellow cake mix gives them a smoother texture than traditional corn bread. -Linnea Rein, Topeka, Kansas
Provided by Taste of Home
Time 30m
Yield 14 muffins.
Number Of Ingredients 6
Steps:
- In a large bowl, combine mixes. In a small bowl, combine eggs, water, milk and oil. Stir into dry ingredients just until moistened. , Fill greased and floured muffin cups halfway. Bake at 350° until a toothpick inserted in center comes out clean, 18-22 minutes. Cool for 5 minutes; remove from pans to wire racks. Serve warm.
Nutrition Facts : Calories 177 calories, Fat 6g fat (2g saturated fat), Cholesterol 35mg cholesterol, Sodium 269mg sodium, Carbohydrate 27g carbohydrate (12g sugars, Fiber 1g fiber), Protein 3g protein.
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