Savory Cheese Cornbread Muffins Recipes
CORNBREAD MUFFINS WITH CHEDDAR CHEESE
This complements any vegetarian or meat meal, breakfast, lunch, or dinner. It's a keeper!
Provided by Cinderella
Categories Bread Quick Bread Recipes Muffin Recipes Savory Muffin Recipes
Time 35m
Yield 12
Number Of Ingredients 12
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Grease 12 muffin cups or line with paper muffin liners.
- Beat milk, sour cream, butter, and egg together in a large mixing bowl until smooth; add flour, cornmeal, chopped corn, sugar, baking powder, baking soda, and salt. Whisk mixture until dry ingredients are just moistened; fold Cheddar cheese into the batter. Divide batter between 12 muffin cups.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 15 to 18 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
Nutrition Facts : Calories 189.1 calories, Carbohydrate 23.1 g, Cholesterol 36.5 mg, Fat 8.7 g, Fiber 1.1 g, Protein 5 g, SaturatedFat 5.1 g, Sodium 248.3 mg, Sugar 3.7 g
SAVORY CORN MUFFINS
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
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
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