Easycheesycornymuffins Recipes
EASY, SPEEDY CORN MUFFINS
This is a very moist, made-in-minutes corn muffin with a hint of sweetness. The batter can also be baked in a 13x9 pan for approximately 40 minutes to make corn bread.
Provided by Marcy
Categories Bread Quick Bread Recipes Muffin Recipes Corn Muffin Recipes
Time 26m
Yield 12
Number Of Ingredients 4
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Lightly grease the bottoms only of 12 muffin cups, or line with baking cups.
- Place the eggs in a large bowl, and beat until light colored. Stir in the canned corn and sugar until well blended. Add the muffin mixes, and stir just until dry ingredients are moistened. The batter will be lumpy. Fill muffin cups 2/3 full.
- Bake in preheated oven until toothpick inserted in center of a muffin comes out clean, 16 to 22 minutes. Cool 5 minutes in pan, then turn out on a rack.
Nutrition Facts : Calories 198.6 calories, Carbohydrate 35 g, Cholesterol 32 mg, Fat 4.8 g, Fiber 0.7 g, Protein 4.9 g, SaturatedFat 1.1 g, Sodium 765.5 mg, Sugar 6.7 g
CHEESY CORN MUFFINS
Make and share this Cheesy Corn Muffins recipe from Food.com.
Provided by ivey_leigh
Categories Quick Breads
Time 35m
Yield 6 muffins, 6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 400.
- Grease muffin pans.
- Blend corn, egg, milk, sugar, and cheese well.
- Add muffin mix blend again.
- Let batter rest for 4 minutes.
- Fill muffin pans 1/2 full.
- Sprinkle on flax seed if used.
- Bake for 15-20 minutes or until brown.
Nutrition Facts : Calories 269.6, Fat 9.5, SaturatedFat 3.8, Cholesterol 47.8, Sodium 646, Carbohydrate 39.4, Fiber 2.6, Sugar 12.5, Protein 7.5
CHEESY CORN MUFFINS
When the aroma of these muffins fills the house, my family's eager to be called to the dinner table for the first mouthwatering taste.-Joyce Hunsberger, Quakertown, Pennsylvania
Provided by Taste of Home
Time 30m
Yield 1 dozen.
Number Of Ingredients 5
Steps:
- In a small skillet, saute onion in butter until tender; set aside. Prepare muffin mixes according to package directions; fold in the onion. Fill greased or paper-lined muffin cups two-thirds full. Combine sour cream and cheese; drop by rounded teaspoonfuls onto each muffin. Bake at 400° for 15-20 minutes or until muffins test done. Cool in pan for 5 minutes before removing to a wire rack.
Nutrition Facts :
CHEESY CORNBREAD MUFFINS
Provided by Ree Drummond : Food Network
Time 45m
Yield 12 muffins
Number Of Ingredients 13
Steps:
- For the muffins: Preheat the oven to 425 degrees F. Prepare a muffin tin with cooking spray.
- Stir together the cornmeal, flour, baking powder, baking soda and salt in a large bowl.
- Add the buttermilk and eggs to a small pitcher and stir to combine. Pour the buttermilk mixture into the dry ingredients. Stir with a fork until combined. Fold in the cheese, green chiles and melted butter until just combined.
- Portion the batter into the prepared muffin tin and bake until they are cooked through, about 15 minutes.
- For the honey butter: Mix the butter and honey in a bowl until combined. Transfer to a ramekin. Remove the muffins from the oven, allow to cool a little, then break open and spread with the honey butter.
CHEESY CORN PUFFS
Provided by Food Network Kitchen
Time 1h10m
Yield about 24 puffs
Number Of Ingredients 7
Steps:
- Preheat the oven to 400 degrees F. Line 2 baking sheets with parchment paper. Bring the corn, butter and salt to a simmer in a medium saucepan over medium heat. Reduce the heat to low, add the flour and stir with a wooden spoon until the mixture is smooth and begins to pull away from the sides of the pan, about 2 minutes.
- Scrape the dough into a bowl; let cool slightly. Add the eggs one at a time, stirring well between each addition. Stir in the cheese and chives. Chill the dough 15 minutes.
- Scoop tablespoon-size mounds of dough onto the prepared baking sheets, about 2 inches apart. Sprinkle with more cheese. Transfer to the oven and bake until golden brown and puffy, 20 to 25 minutes. Serve warm.
CHEESY MINI CORN MUFFINS
Make and share this Cheesy Mini Corn Muffins recipe from Food.com.
Provided by BLUE ROSE
Categories Quick Breads
Time 25m
Yield 24 mini muffins
Number Of Ingredients 10
Steps:
- Preheat oven to 325°F.
- Mix yogurt and oil in a mixing bowl. Add eggs, sugar and mix. Add corn, cheese, flour, corn meal, baking powder and salt.
- Mix until all ingredients are moistened.
- Lightly spray mini muffin cups.
- Fill each cup with about 1 tbs mixture.
- Bake for 13 to 15 minutes or until toothpick comes out clean.
- Remove from pan.
Nutrition Facts : Calories 81.6, Fat 3.5, SaturatedFat 0.9, Cholesterol 10.3, Sodium 143.9, Carbohydrate 11.2, Fiber 0.6, Sugar 3.7, Protein 1.9
CHEESY CORN
If you've ever been to Kansas City BBQ restaurant, you've probably had the cheesy corn. It's awesome. Kids and adults both love it.
Provided by JenFen
Categories Side Dish Vegetables Corn
Time 1h
Yield 13
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain and crumble.
- In a 9x13 inch casserole dish combine bacon, creamed corn, whole kernel corn, butter and processed cheese; mix well.
- Bake in preheated oven for 25 minutes; stir. Bake another 20 minutes, or until heated through and set.
Nutrition Facts : Calories 315.4 calories, Carbohydrate 11.9 g, Cholesterol 68 mg, Fat 27.3 g, Fiber 1 g, Protein 8 g, SaturatedFat 15 g, Sodium 705 mg, Sugar 3.6 g
CORNMEAL CHEESE MUFFINS
Cornmeal Cheese Muffins are preferred over a a pan of corn bread at the Dallas, Oregon home of field editor Sherri Gentry. They're moist and tasty.
Provided by Taste of Home
Time 40m
Yield 1 dozen.
Number Of Ingredients 11
Steps:
- In a large bowl, combine the flour, cornmeal, sugar, baking powder and salt. In another bowl, mash cottage cheese with a fork; add the milk, oil and egg. Stir into dry ingredients just until moistened. Fold in cheddar cheese and thyme. , Fill greased or paper-lined muffin cups three-fourths full. Bake at 400° for 20-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan a wire rack. Serve warm
Nutrition Facts : Calories 177 calories, Fat 7g fat (2g saturated fat), Cholesterol 27mg cholesterol, Sodium 322mg sodium, Carbohydrate 22g carbohydrate (5g sugars, Fiber 1g fiber), Protein 5g protein.
EASY CHEESY-CORNY MUFFINS
This is a quick recipe that is adaptable to any ingredients you wish to throw in the bowl. Some suggestions would be green peppers, red peppers, onions, bacon bits, jalapenos, etc. And just use whatever type of cheese you like! They freeze well and make good mini muffins for a buffet table.
Provided by Junebug
Categories Quick Breads
Time 25m
Yield 9-10 muffins
Number Of Ingredients 5
Steps:
- Mix all ingredients til smooth.
- Put in a greased or paper lined muffin pan.
- Bake at 400 degrees for 15-20 minutes til golden brown.
Nutrition Facts : Calories 155.5, Fat 5.7, SaturatedFat 2.1, Cholesterol 29, Sodium 409.8, Carbohydrate 22.1, Fiber 1.9, Sugar 6, Protein 4.3
CORN AND CHEESE MUFFINS
Provided by Ginny Leith Holland
Categories Bread Cheese Vegetable Bake Quick & Easy Summer Bon Appétit New Jersey
Yield Makes 12
Number Of Ingredients 5
Steps:
- Preheat oven to 400°F. Line 12 standard-size muffin cups with paper liners. Combine muffin mix, milk, cottage cheese and eggs in large bowl. Using electric mixer, beat until well combined. Mix in cheddar cheese. Let stand 5 minutes. Spoon batter into prepared cups, dividing equally. Bake until muffins are brown on top and tester inserted into center comes out clean, about 30 minutes. Let muffins cool to room temperature.
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