Savory Corn Muffins

Savory Corn Muffins

61

"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."

Ingredients

{{adjustedServings}} servings 240 cals
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Original recipe yields 12 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 240 kcal
  • 12%
  • Fat:
  • 9.3 g
  • 14%
  • Carbs:
  • 34.7g
  • 11%
  • Protein:
  • 5.1 g
  • 10%
  • Cholesterol:
  • 52 mg
  • 17%
  • Sodium:
  • 612 mg
  • 24%

Based on a 2,000 calorie diet

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Directions

  1. 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.
  2. 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.
  3. 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.
  4. Remove muffin tin from oven; coat with non-stick cooking spray. Divide batter evenly among cups (a spring-action ice cream scoop works well).
  5. Bake 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.
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Reviews

61
  1. 66 Ratings

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As the name indicates, this is a savory recipe, not a sweet one. Knowing that, and intending it to accompany red beans and rice, this recipe came out great for me. I had only a small (approx 8...

I have the cookbook that this recipe appears in (Perfect Recipes For Having People Over by Pam Anderson) and it calls for 1 stick of UNSALTED butter not regular butter as the recipe here states....

DELICIOUS! I would definitely make these for company! As to whether they stay moist, I cannot say...none were left. I did use UNSALTED butter, ONLY 1 tsp. SALT, doubled the sugar to 2 Tbsp., and...