GOLDEN YELLOW CORN BREAD OR CORN MUFFINS
Follow these easy instructions for a slightly sweet take on an American favorite side dish, or follow the variation below for irresistible corn muffins.
Provided by Indian Head Yellow Corn Meal
Categories Bread Side Hominy/Cornmeal/Masa
Yield 12 servings
Number Of Ingredients 8
Steps:
- Corn Bread:
- Preheat oven to 425°F. Combine corn meal, flour, sugar, baking powder and salt in a bowl. Mix oil, egg, and milk together and add to dry ingredients, mixing until batter is uniform. Bake in a greased 9"x9"x2" pan for 20-25 minutes.
- Corn Muffins:
- Pour corn meal batter into greased or line muffin tins, filling about 2/3 full. Bake at 425°F for 15-20 minutes. Makes 12 muffins.
- Recipe Variation:
- For a sweeter, moister corn bread or muffin, make these changes to the recipe above: use 2/3 cup milk, 1/2 cup sugar, 1/2 cup oil and 2 eggs. Reduce the heat to 400°F. Bake for 20-25 minutes.
- This recipe is made available as a courtesy by Wilkins Rogers Mills.
JUNIOR'S GOLDEN CORN MUFFINS
These muffins have such a fine grain that they're almost cake-like. They still have that golden corn look and taste and rise high and stately in the oven. Recipe from famous Junior's restaurant in Brooklyn.
Provided by Roxygirl in Colorado
Categories Quick Breads
Time 40m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 400°F.
- Line 6 jumbo or 12 regular muffin tins with paper liners or spay them with Pam.
- Mix flour, cornmeal, baking powder, and salt together in medium-sized bowl and set aside.
- Cream the butter and shortening in a large bowl (I use Kitchen Aid) with an electric mixer on high for 2 minutes.
- Then, with mixer still running, gradually add sugar, then eggs, one at a time.
- Continue beating until the batter is creamed and light yellow colored (may look slightly curdled) and add the vanilla.
- Reduce mixer speed to low.
- Beat in half of the flour mixture, then half of the milk, beating about 1 minutes after adding each.
- Repeat, beating in the rest of the flour mixture, then the rest of the milk.
- Beat the batter until well blended, about 1 minute more.
- Spoon into muffin tins, almost up to the top.
- Bake at 400°F for first 10 minutes.
- Reduce temperature to 375°F for about 15 minutes or until golden and toothpick comes out clean.
- Makes one dozen regular muffins or 6 jumbo.
Nutrition Facts : Calories 243.2, Fat 13.9, SaturatedFat 6.8, Cholesterol 63.3, Sodium 309.5, Carbohydrate 25.6, Fiber 0.8, Sugar 9.7, Protein 4
SOFT CORN MUFFINS
How about a fast way to get your corn muffin fix? These whip up in about 5 minutes and they are great for when you are by yourself and just want a little taste!
Provided by Zaney1
Categories Quick Breads
Time 6m
Yield 2 muffins
Number Of Ingredients 9
Steps:
- In a small bowl stir together flour, 3 T yellow cornmeal, sugar, baking powder and salt.
- Make a well in the center of the dry ingredients.
- Stir together beaten egg yolk, milk and melted butter.
- Add all at once to the dry ingredients, stirring just till moistened.
- Line two 6-ounce custard cups with paper baking cups.
- Fill cups 2/3rds full.
- Sprinkle a little additional cornmeal atop muffins.
- Micro-cook, uncovered, on 100% power about 45 seconds or till done, rearranging once. (When done, the surface may appear moist but a wooden pick inserted near the center should come out clean.).
Nutrition Facts : Calories 182.9, Fat 7.2, SaturatedFat 3.6, Cholesterol 117.1, Sodium 324.7, Carbohydrate 26.1, Fiber 1.2, Sugar 6.5, Protein 4.1
CORN MUFFINS
Tried these out during Thanksgiving. They were a big hit!
Provided by Anne O. Nymous
Categories Bread Quick Bread Recipes Muffin Recipes Corn Muffin Recipes
Time 40m
Yield 12
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Grease 12 muffin cups.
- Mix flour, cornmeal, sugar, baking powder, and salt in a large bowl. Add buttermilk, butter, and egg; mix well. Spoon the batter into the prepared muffin cups.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 12 to 15 minutes. Cool in the pans 10 to 15 minutes before removing from pan to cool completely on a wire rack.
Nutrition Facts : Calories 194.9 calories, Carbohydrate 26.6 g, Cholesterol 36.7 mg, Fat 8.6 g, Fiber 0.7 g, Protein 3.2 g, SaturatedFat 5.1 g, Sodium 357.8 mg, Sugar 9.6 g
CORNIEST CORN MUFFINS
These muffins are flat, firm-topped and cheerfully yellow; with an old-fashioned texture - grainy with small holes running through the crumb - and a wholesome, straight-from the farm flavor - they're tangy from the buttermilk and sweet from both the cornmeal (try to find stone-ground) and the corn kernels.
Provided by Emily Weinstein
Categories breakfast
Time 40m
Yield 12 muffins
Number Of Ingredients 13
Steps:
- Getting ready: Center a rack in the oven and preheat the oven to 400 degrees F. Butter or spray the 12 molds in a regular-size muffin tin or fit the molds with paper muffin cups. Alternatively, use a silicone muffin pan, which needs neither greasing nor paper cups. Place the muffin pan on a baking sheet.
- In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, baking soda, salt and nutmeg, if you're using it. In a large glass measuring cup or another bowl, whisk the buttermilk, melted butter, oil, egg and yolk together until well blended. Pour the liquid ingredients over the dry ingredients and, with the whisk or a rubber spatula, gently but quickly stir to blend. Don't worry about being thorough - the batter will be lumpy and that's just the way it should be. Stir in the corn kernels. Divide the batter evenly among the muffin cups.
- Bake for 15 to 18 minutes, or until the tops are golden and a thin knife inserted into the center of the muffins comes out clean. Transfer the pan to a rack and cool 5 minutes before carefully removing each muffin from its mold.
Nutrition Facts : @context http, Calories 201, UnsaturatedFat 4 grams, Carbohydrate 29 grams, Fat 8 grams, Fiber 1 gram, Protein 4 grams, SaturatedFat 3 grams, Sodium 176 milligrams, Sugar 8 grams, TransFat 0 grams
GOLDEN CORNBREAD
Quickly combine all ingredients in one bowl and pour into a pan. In 20 minutes, you'll be taking a hearty cornbread out of the oven!
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 35m
Yield 6
Number Of Ingredients 8
Steps:
- Heat oven to 450°F. Grease or spray 8- or 9-inch square pan.
- In large bowl, mix all ingredients. Pour into pan.
- Bake 20 to 25 minutes or until toothpick inserted in center comes out clean. Serve warm if desired.
Nutrition Facts : Calories 360, Carbohydrate 54 g, Cholesterol 75 mg, Fat 2, Fiber 2 g, Protein 9 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 520 mg, Sugar 11 g, TransFat 0 g
GOLDEN SWEET CORNBREAD
If you like sweet cornbread, this is the recipe for you! My mom made this for me as a child, and now it's my family's favorite.
Provided by bluegirl
Categories Bread Quick Bread Recipes Cornbread Recipes
Time 35m
Yield 12
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Spray or lightly grease a 9 inch round cake pan.
- In a large bowl, combine flour, cornmeal, sugar, salt and baking powder. Stir in egg, milk and vegetable oil until well combined. Pour batter into prepared pan.
- Bake in preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center of the loaf comes out clean.
Nutrition Facts : Calories 188.6 calories, Carbohydrate 28.2 g, Cholesterol 17.1 mg, Fat 7.4 g, Fiber 1 g, Protein 3.1 g, SaturatedFat 1.2 g, Sodium 353.9 mg, Sugar 12.2 g
GOLDEN HARVEST MUFFINS
Delightful apple and carrots muffins with a nutty twist - a perfect dessert ready in an hour.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 50m
Yield 18
Number Of Ingredients 15
Steps:
- Heat oven to 350°F. Place paper baking cup in each of 18 regular-size muffin cups or grease with shortening. In large bowl, beat eggs, oil, milk and vanilla with wire whisk until well blended. Add flours, brown sugar, baking soda, cinnamon and salt; stir just until dry ingredients are moistened. With spoon, stir in carrots, apple, coconut, raisins and 1/2 cup of the almonds.
- Divide batter evenly among muffin cups, filling each about 3/4 full. Sprinkle remaining 1/4 cup almonds over batter.
- Bake 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes; remove from muffin cups.
Nutrition Facts : Calories 250, Carbohydrate 29 g, Cholesterol 25 mg, Fat 2 1/2, Fiber 2 g, Protein 3 g, SaturatedFat 2 1/2 g, ServingSize 1 Muffin, Sodium 230 mg, Sugar 17 g, TransFat 0 g
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