Sweet Corn Muffins Using Cornmeal Recipes

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SWEET CORN MUFFINS WITH REAL CORN



Sweet Corn Muffins with Real Corn image

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

1 ½ cups all-purpose flour
1 cup white sugar
¾ cup cornmeal
1 tablespoon baking powder
½ teaspoon salt
1 (14.5 ounce) can cream-style corn
2 eggs, beaten
½ cup applesauce
1 cup milk

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

SWEET CORN MUFFINS



Sweet Corn Muffins image

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

1-1/2 cups all-purpose flour
1 cup sugar
3/4 cup cornmeal
1 tablespoon baking powder
1/2 teaspoon salt
2 large eggs, room temperature
1/2 cup shortening
1 cup 2% milk, divided

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.

SWEET CORNMEAL MUFFINS



Sweet Cornmeal Muffins image

My husband, Axtell, was a fan of the cornmeal muffins from a restaurant we visited. I found a similar recipe and cut it down to serve two. These muffins are his favorite.-Marie Kramer, Kirkwood, Missouri

Provided by Taste of Home

Time 25m

Yield 4 muffins.

Number Of Ingredients 8

2 tablespoons sugar
4 teaspoons canola oil
1 egg, beaten or 1/4 cup egg substitute
2 tablespoons milk
1/4 cup cornmeal
1/4 cup all-purpose flour
1/2 teaspoon baking powder
Pinch salt

Steps:

  • In a small bowl, combine the sugar, oil, egg, and milk. In another bowl, combine dry ingredients; stir in sugar mixture just until moistened. , Coat four muffin cups with cooking spray or use paper liners. Divide batter among muffin cups. Bake at 400° for 15-18 minutes or until lightly browned.

Nutrition Facts : Calories 153 calories, Fat 6g fat, Cholesterol 0 cholesterol, Sodium 87mg sodium, Carbohydrate 20g carbohydrate, Fiber 4g protein.

SWEET POTATO-CORN MUFFINS



Sweet Potato-Corn Muffins image

Provided by Food Network

Time 45m

Yield 12 muffins

Number Of Ingredients 10

Vegetable oil for greasing muffin cups, plus 1/4 cup
3 slices bacon
3/4 cup all-purpose flour
1 1/2 cups yellow cornmeal
2 teaspoons baking powder
1 tablespoon sugar
Pinch salt
1 egg, slightly beaten
1 cup mashed sweet potato
1/2 cup buttermilk, plus more as needed

Steps:

  • Preheat the oven to 350 degrees. Grease 12 standard muffin cups and place in the oven to heat. In a skillet, cook the bacon until crisp. Drain on paper towels, crumble, and set aside in a bowl. In a large bowl, stir the flour, cornmeal, baking powder, sugar, and salt together. In a medium bowl, mix the egg, oil, sweet potato, and 1/2 cup buttermilk together. Stir the wet ingredients into the dry ingredients just until blended; the batter should be slightly lumpy. Add another 1 to 2 tablespoons of buttermilk if the dough seems too stiff. Gently fold in the bacon. Spoon into the prepared muffin cups. Bake for about 25 minutes, or until the muffins are browned.

HONEY CORNBREAD MUFFINS



Honey Cornbread Muffins image

Bake a batch of the Neelys' Honey Cornbread Muffins recipe from Down Home with the Neelys on Food Network to go with a backyard barbecue or family chili night.

Provided by Patrick and Gina Neely : Food Network

Time 25m

Yield 12 muffins

Number Of Ingredients 9

1 cup yellow cornmeal
1 cup all-purpose flour
1 tablespoon baking powder
1/2 cup granulated sugar
1 teaspoon salt
1 cup whole milk
2 large eggs
1/2 stick butter, melted
1/4 cup honey

Steps:

  • Preheat oven to 400 degrees F.
  • Into a large bowl, mix the cornmeal, flour, baking powder, sugar, and salt. In another bowl, whisk together the whole milk, eggs, butter, and honey. Add the wet to the dry ingredients and stir until just mixed.
  • Place muffin paper liners in a 12-cup muffin tin. Evenly divide the cornbread mixture into the papers. Bake for 15 minutes, until golden.

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.

CORN MUFFINS



Corn Muffins image

Corn's natural sweetness lets these simple muffins veer in to sweet or savory territory with ease.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Yield Makes 12

Number Of Ingredients 10

10 tablespoons (1 1/4 sticks) unsalted butter, room temperature, plus more for pan
1 cup yellow cornmeal
1 cup all-purpose flour
3/4 teaspoon baking powder
3/4 teaspoon baking soda
3/4 teaspoon salt
3/4 cup sugar
1 large egg
3/4 teaspoon pure vanilla extract
3/4 cup sour cream

Steps:

  • Preheat oven to 375 degrees. Butter a standard muffin tin. Combine cornmeal, flour, baking powder, baking soda, and salt in a large bowl; whisk to combine.
  • In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar until mixture is light and fluffy. Add egg; beat until it is fully incorporated. Add vanilla. Add flour mixture and sour cream in four alternating batches, starting with the flour; beat until mixture is just combined.
  • Spoon 1/4 cup batter into each prepared cup. Bake until tops are nicely golden, 15 to 17 minutes. Remove from oven; let cool in pan 15 to 20 minutes before transferring to a wire rack. Serve warm or at room temperature.

CRUNCHY SWEET CORN MUFFINS



Crunchy Sweet Corn Muffins image

I like there to be a little crunch in my corn muffins. By using a small amount of polenta or coarse grind cornmeal added to the regular cornmeal you get out of a box of Albers, you achieve a crunch in the muffin, which I think is just perfect.

Provided by Pesto lover

Categories     Breakfast

Time 25m

Yield 15 muffins

Number Of Ingredients 11

1 3/4 cups cornmeal
1/2 cup dry polenta (coarse-grind cornmeal)
1 cup all-purpose flour
3 teaspoons baking powder
1 cup sugar
1/2 teaspoon salt
1 cup milk
1/3 cup sour cream
1 egg, beaten
1 cup butter, softened
1 teaspoon vanilla extract

Steps:

  • Preheat oven to 350°F.
  • Grease 15 muffin or cupcake tins very well. If using the jumbo size tins, this makes 8. I use nonstick spray.
  • Mix all dry ingredients well.
  • Beat together, milk, sour cream, egg, softened butter and vanilla extract.
  • Mix in dry ingredients.
  • Ladle mixture into muffins tins. Fill about 2/3 full. You could probably try filling them higher to make a total of 12 muffins, but I like them smaller (lots of calories in these).
  • Bake until lightly browned on the edges, about 20-25 minutes in my oven.

Nutrition Facts : Calories 284.2, Fat 15, SaturatedFat 9, Cholesterol 51.2, Sodium 259.2, Carbohydrate 35, Fiber 1.6, Sugar 13.5, Protein 3.6

ALBERS SWEET CORN MUFFINS



Albers Sweet Corn Muffins image

I found this on the back of an Albers Cornmeal box. Sweet and fluffiness makes this a great combo for any meal. Works with cornbread as well. Copyright word-for-word by Albers. I'm not sure if it works with other cornmeal, but I'd reccomend Albers.

Provided by Kiki Lemonade

Categories     Quick Breads

Time 38m

Yield 18-20 muffins, 18-20 serving(s)

Number Of Ingredients 9

1 1/2 cups all-purpose flour
2/3 cup granulated sugar
1/2 cup albers yellow cornmeal
1 tablespoon baking powder
1/2 teaspoon salt
1 1/4 cups milk
2 large eggs, lightly beaten
1/3 cup vegetable oil
3 tablespoons butter or 3 tablespoons margarine, melted

Steps:

  • Preheat oven to 350°F Grease or paper-line 18 to 20 muffin cups, or a pan for cornbread.
  • Combine flour, sugar, corn meal, baking powder, and salt in medium bowl.
  • Combine milk, eggs, vegetable oil, and butter in small bowl; mix well.
  • Add liquid mixture to flour mixture; stir until just blended.
  • Pour into prepared muffin cups filling 2/3 full.
  • Bake for 18-20 minutes or until wooden pick inserted in center comes out clean. Cool in pans on wire racks for 5 minutes, remove to wire racks to cool slightly. Serve warm and enjoy!
  • If you are making cornbread, pour into greased 8-inch square baking pan, and bake for 35 minutes.
  • For High Altitude bakers, change corn MUFFIN time to 20-24 minutes. Cornbread time remains unchanged.

Nutrition Facts : Calories 150.7, Fat 7.3, SaturatedFat 2.3, Cholesterol 28.1, Sodium 159.7, Carbohydrate 19, Fiber 0.5, Sugar 7.5, Protein 2.6

BASIC CORN MUFFINS



Basic Corn Muffins image

A simple but delicious muffin recipe that can easily be dressed up by adding jalapenos, honey or anything else.

Provided by Doug Matthews

Categories     Bread     Quick Bread Recipes     Muffin Recipes     Corn Muffin Recipes

Time 30m

Yield 12

Number Of Ingredients 8

1 cup cornmeal
1 cup all-purpose flour
⅓ cup white sugar
2 teaspoons baking powder
½ teaspoon salt
1 egg, beaten
¼ cup canola oil
1 cup milk

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Grease muffin pan or line with paper muffin liners.
  • In a large bowl, mix together corn meal, flour, sugar, baking powder and salt. Add egg, oil and milk; stir gently to combine. Spoon batter into prepared muffin cups.
  • Bake at 400 degrees F (200 degrees C) for 15 to 20 minutes, or until a toothpick inserted into a muffin comes out clean.

Nutrition Facts : Calories 154 calories, Carbohydrate 22.5 g, Cholesterol 17.1 mg, Fat 5.9 g, Fiber 1 g, Protein 3.1 g, SaturatedFat 0.8 g, Sodium 196.1 mg, Sugar 6.6 g

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