Best Corn Bread Muffins Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

GOLDEN YELLOW CORN BREAD OR CORN MUFFINS



Golden Yellow Corn Bread or Corn Muffins image

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

1 cup Indian Head Yellow Corn Meal
1 cup all-purpose flour
1/4 cup sugar
1 teaspoon salt
3 teaspoons baking powder
1/4 cup oil
1 cup milk
1 egg, beaten

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.

SUNNY CORN BREAD MUFFINS



Sunny Corn Bread Muffins image

Corn kernels add sunny taste and texture to these moist muffins, a great accompaniment to our summer barbecue. They're especially good warm, so if I bake them ahead, I warm them on the grill or in the microwave before serving. -Nancy Zimmerman, Cape May Court House, New Jersey

Provided by Taste of Home

Time 30m

Yield 8 muffins.

Number Of Ingredients 9

3/4 cup all-purpose flour
3/4 cup yellow cornmeal
2 tablespoons sugar
1 teaspoon baking powder
1 teaspoon salt
1 large egg
2/3 cup buttermilk
3 tablespoons canola oil
1 cup whole kernel corn

Steps:

  • In a large bowl, combine the flour, cornmeal, sugar, baking powder and salt. In a small bowl, whisk the egg, buttermilk and oil. Stir into dry ingredients just until moistened. Fold in corn. , Fill greased muffin cups three-fourths full. Bake at 400° for 18-22 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.

Nutrition Facts : Calories 187 calories, Fat 6g fat (1g saturated fat), Cholesterol 27mg cholesterol, Sodium 460mg sodium, Carbohydrate 27g carbohydrate (6g sugars, Fiber 2g fiber), Protein 4g protein.

GLUTEN FREE SWEET CORN BREAD MUFFINS



Gluten Free Sweet Corn Bread Muffins image

These won't last very long. This recipe is a family favorite adapted from spanish cookbook by Carmen Aboy Valdelluli for my gluten intolerant wife. Golden brown and delicious. ;-)

Provided by Latin Chef-

Categories     Quick Breads

Time 43m

Yield 2 mini loafs, 6-8 serving(s)

Number Of Ingredients 12

1/2 cup cornmeal
1/2 cup sugar
6 tablespoons rice flour
1 1/2 tablespoons tapioca flour
1 tablespoon cornstarch
1/4 teaspoon xanthan gum
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup soymilk
4 tablespoons butter, melted
1/2 teaspoon vanilla
1 large egg

Steps:

  • Preheat oven to 375°F; grease either muffin pan or small loaf pan, and dust with rice flour.
  • Combine dry ingredients.
  • Slowly mix in milk, melted butter, vanilla, and already beaten egg.
  • Fill pans 3/4 full and bake muffins if small 20 to 25 min or mini loaf for about 28 to 33 minutes.

CANNED CORN BREAD MUFFINS



Canned Corn Bread Muffins image

Provided by Sandra Lee

Time 30m

Yield 10 muffins

Number Of Ingredients 5

1 1/2 cups Jack and Cheddar cheese blend
2 boxes corn muffin mix
2 large eggs
2/3 cup buttermilk
2 cups creamed corn

Steps:

  • 10 empty (6-ounce) tomato paste cans, cleaned
  • Butter-flavored nonstick cooking spray
  • Preheat oven to 400 degrees F.
  • In a large bowl, mix all ingredients except for 1/2 cup shredded cheese. Set aside. Spray nonstick butter spray inside cans. Fill each can about 2/3 full with corn muffin batter. Divide remaining 1/2 cup shredded cheese evenly over top. Place cans on baking sheet and bake for 20 minutes or until golden brown.

JALAPENO CORN-BREAD MUFFINS



Jalapeno Corn-Bread Muffins image

Provided by Craig Claiborne And Pierre Franey

Categories     side dish

Time 45m

Yield Eight muffins

Number Of Ingredients 15

1 cup sifted flour
1 cup cornmeal, preferably stone ground
1 tablespoon sifted baking powder
1 teaspoon dried hot red-pepper flakes
1/2 teaspoon salt, if desired
1 1/2 teaspoons ground cumin
2/3 cup sour cream
2/3 cup milk
2 tablespoons melted butter
1 large egg
1/3 cup finely diced hot chilies, preferably poblanos, available in markets that cater to a Spanish-speaking clientele, or use fresh or canned jalapenos
1/3 cup finely diced green onions or scallions
1/3 cup drained canned corn kernels
1 3/4 cups finely grated sharp Cheddar cheese
Melted butter or liquid bacon fat for greasing muffin tins

Steps:

  • Preheat the oven to 375 degrees.
  • In a mixing bowl, combine the flour, cornmeal, baking powder, pepper flakes, salt and cumin, and blend well.
  • In a separate mixing bowl, add the sour cream and milk, and blend well with a wire whisk. Beat in the melted butter and egg.
  • Add the liquid ingredients to the cornmeal mixture and blend well. Add the chilies, green onions, corn and cheese. Blend thoroughly.
  • Grease the inside of eight half-cup muffin tins. Spoon equal portions of the batter into each greased tin. The batter may be a bit higher than the top of the tins.
  • Place in the oven and bake 25 minutes. Ideally, these muffins are best eaten hot, fresh from the oven.

Nutrition Facts : @context http, Calories 339, UnsaturatedFat 6 grams, Carbohydrate 32 grams, Fat 18 grams, Fiber 2 grams, Protein 11 grams, SaturatedFat 10 grams, Sodium 392 milligrams, Sugar 3 grams, TransFat 0 grams

BUTTERNUT SQUASH AND CORN BREAD STUFFING MUFFINS



BUTTERNUT SQUASH AND CORN BREAD STUFFING MUFFINS image

Number Of Ingredients 6

Squash
Corn Bread
Bacon
Red Onion
Celery
Sage

Steps:

  • Per recipe

CORN BREAD MUFFINS



Corn Bread Muffins image

Corn Bread Muffins are great with any meal, assures Louise Rowe, who has worked in Piqua, Ohio cafeteria for more than 20 years.

Provided by Taste of Home

Time 35m

Yield 1 dozen.

Number Of Ingredients 10

1-1/2 cups yellow cornmeal
1/2 cup all-purpose flour
2 tablespoons sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1-1/4 cups buttermilk
1/4 cup unsweetened applesauce
2 egg whites
2 tablespoons vegetable oil

Steps:

  • In a large bowl, combine the first six ingredients. Combine buttermilk, applesauce, egg whites and oil; stir into the dry ingredients just until moistened. Fill greased or paper-lined muffin cups two-thirds full. Bake at 400° for 18-20 minutes or until muffins test done. Cool in pan 10 minutes before removing to a wire rack.

Nutrition Facts : Calories 118 calories, Fat 3g fat, Cholesterol 1mg cholesterol, Sodium 264mg sodium, Carbohydrate 20g carbohydrate, Fiber 3g protein.

OLD MILL CORN BREAD, CORN MUFFINS, OR CORN STICKS RECIPE - (4.3/5)



Old Mill Corn Bread, Corn Muffins, or Corn Sticks Recipe - (4.3/5) image

Provided by Vickie

Number Of Ingredients 5

1 1/2 C (Old Mill) self-rising corn meal
1/2 C (Old Mill) self-rising flour
2 C buttermilk
1 egg (optional)
1/4 C melted shortening

Steps:

  • 1. Mix meal and flour. 2. Add buttermilk and beaten egg. Add melted shortning. 3. Pour into sizzling hot greased pan, muffin, or corn stick pan. 4. Bake in hot (400) oven.

ORANGE CORN BREAD MUFFINS



Orange Corn Bread Muffins image

These are my favorite muffins. This is the basic recipe that I assembled one night when I didn't have milk and decided to experiment. One of those happy accidents. My family really loves them.

Provided by Judy Kaye

Categories     Savory Breads

Time 35m

Number Of Ingredients 8

1 c yellow cornmeal
1 c unbleached white flour
1/2 c sugar
4 tsp baking powder
1 egg , beaten
1 c orange juice
1/4 c oil
zest of 1 orange

Steps:

  • 1. In a medium bowl combine first 4 ingredients. Add the last 3 ingredients and stir well. Fill muffin papers 2/3 full and place in 425' preheated oven for 15 minutes or until toothpick inserted in center comes out clean.
  • 2. Additions: 1/2 cup dried cranberries 1/2 cup chopped walnuts

GOLDEN CORN BREAD MUFFINS



GOLDEN CORN BREAD MUFFINS image

Yield 8 Servings

Number Of Ingredients 8

1 cup corn meal
1 cup flour
1/4 cup sugar
4 tsp baking powder
1/2 tsp salt
1 cup milk
1 egg
1/4 cup shortening, soft

Steps:

  • 1. Sift together corn meal, flour, sugar, baking powder and salt into bowl. 2. Add egg, milk and shortening. Beat with beater until smooth, about 1 minute. 3. Fill greased muffin cups 2/3 full. 4. Bake at 425°F 15 to 20 minutes.

RASPBERRY CORN BREAD MUFFINS



Raspberry Corn Bread Muffins image

These are my son's favorites. He calls them "surprise muffins" because I pipe raspberry preserves into their centers. He likes them so much that sometimes I bake them in jumbo muffin tins, adding more preserves than I do for the regular size. -Sue Santulli, Sea Girt, New Jersey

Provided by Taste of Home

Time 55m

Yield about 2 dozen.

Number Of Ingredients 9

3 cups all-purpose flour
1 cup cornmeal
1 cup sugar
6 teaspoons baking powder
1-1/2 teaspoons salt
2 eggs
1-1/2 cups milk
1 cup butter, melted
1/2 cup raspberry preserves

Steps:

  • In a large bowl, combine the flour, cornmeal, sugar, baking powder and salt. In another bowl, combine the eggs, milk and butter; add to dry ingredients and beat on low speed just until blended. , Fill paper-lined muffin cups two-thirds full. Bake at 350° for 17-19 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks to cool completely., Using the end of a 3/8-in.-wide wooden spoon handle, make a hole in the center of each muffin. Place preserves in a resealable plastic bag; cut a small hole in a corner of bag. Fill the hole in each muffin with preserves.

Nutrition Facts : Calories 209 calories, Fat 9g fat (5g saturated fat), Cholesterol 40mg cholesterol, Sodium 338mg sodium, Carbohydrate 30g carbohydrate (13g sugars, Fiber 1g fiber), Protein 3g protein.

JALAPENO CORN BREAD MUFFINS



Jalapeno Corn Bread Muffins image

Number Of Ingredients 12

1 3/4 cups yellow cornmeal
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1 cup milk sour or dairy buttermilk
2 eggs
1 cup Cheddar cheese grated
1/3 cup vegetable oil
1 cup cream style corn
1 tablespoon jalapeño pepper minced
2 tablespoons green bell peppers minced
1 onion small, minced

Steps:

  • Heat oven to 400° F. Combine all ingredients. Pour into 2 hot 12-cup greased muffin pans (or line with paper baking cups) to 2/3 full. Bake for 30 minutes or until golden brown.

Nutrition Facts : Nutritional Facts Serves

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

    #30-minutes-or-less     #time-to-make     #course     #preparation     #occasion     #breads     #easy     #muffins     #dietary     #quick-breads     #brunch     #to-go     #3-steps-or-less

Related Topics