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Savory Corn Muffins Recipe

Recipe by: 106a802496d678ba

"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."
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  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep
  • Cook
  • Ready In
  • 1Adjust 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.
  • 2Microwave 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.
  • 3Mix remaining cornmeal with flour, sugar, salt, baking powder and soda in a medium bowl. Pour wet ingredients into dry and stir until just combined.
  • 4Remove muffin tin from oven; coat with non-stick cooking spray. Divide batter evenly among cups (a spring-action ice cream scoop works well).
  • 5Bake until golden brown on sides and bottom, about 15 minutes. Turn onto a wire rack; let cool 5 minutes. Serve.
Footnotes
  • Picnic tip
  • Can be cooled to room temperature, wrapped in plastic and stored up to a day.

  • Copyright 2004 USA WEEKEND and columnist Pam Anderson. All rights reserved.
Ingredients
  • 12 servings
  • 240 cals
  • 1 (14.75 ounce) can creamed corn
  • 2 cups yellow cornmeal, divided
  • 1 cup buttermilk
  • 2 large eggs
  • 8 tablespoons melted butter
  • 1 cup all-purpose flour
  • 1 tablespoon white sugar
  • 1 1/2 teaspoons salt
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
Nutrition

Amount per serving ( 5 total)

  • Calories:
    240
    12%
  • Fat:
    9.3
    14%
  • Carbs:
    34.7
    11%
  • Protein:
    5.1
    10%
  • Cholesterol:
    52
    17%

Based on a 2,000 calorie diet

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