Best Pimento Corn Muffins Recipes

Pimento Cheese-Stuffed Corn Muffins image

Provided by Food Network Kitchen

Categories side-dish

Time 55m

Yield 12 muffins

Number Of Ingredients 14

2 cups shredded sharp yellow Cheddar (about 8 ounces), at room temperature
4 ounces cream cheese, at room temperature
3 tablespoons finely chopped drained pimentos
2 tablespoons grated onion
1/8 teaspoon cayenne pepper, plus more for dusting
Kosher salt and freshly ground black pepper
Nonstick cooking spray, for coating the muffin tin
1 1/2 cups yellow cornmeal
1 1/2 cups all-purpose flour (see Cook's Note)
2 tablespoons sugar
1 tablespoon baking powder
1 1/4 cups buttermilk
1 stick (8 tablespoons) unsalted butter, melted
1 large egg plus 1 yolk, lightly beaten together

Steps:

Stir together the Cheddar, cream cheese, pimentos, onion, cayenne, 1/2 teaspoon salt and several grinds of pepper in a mixing bowl until combined and creamy. Divide the cheese mixture into 12 heaping tablespoons and shape into balls. Chill the balls until firm and cold, about 20 minutes.
Preheat the oven to 375 degrees F. Coat a 12-cup muffin tin with cooking spray.
Whisk together the cornmeal, flour, sugar, baking powder and 1/2 teaspoon salt in a medium bowl. Whisk together the buttermilk, butter and beaten egg and yolk in another medium bowl. Fold the egg mixture into the cornmeal mixture using a rubber spatula, mixing until a slightly lumpy batter just comes together.
Fill each prepared muffin tin cup about halfway full with some of the batter. Put a chilled cheese ball in each muffin cup, pushing down slightly so the batter swells up around the cheese. Top evenly with the remaining batter (each cheese ball will be completely covered) and dust lightly with cayenne. Bake until golden, about 15 minutes.

Pimento Corn Muffins image

Yield Makes 12 muffins

Number Of Ingredients 11

1/2 stick (1/4 cup) unsalted butter, melted, plus additional for buttering muffin cups
1 cup yellow cornmeal
1 cup all-purpose flour
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 large eggs
1 1/4 cups well-shaken buttermilk
1/3 cup drained bottled pimentos (4 ounces), patted dry and finely chopped
Special Equipment
a muffin pan (preferably nonstick) with 12 (1/2-cup) muffin cups

Steps:

Put oven rack in middle position and preheat oven to 425°F. Generously butter muffin cups.
Whisk together cornmeal, flour, baking powder, baking soda, and salt in a bowl.
Whisk together eggs, buttermilk, and butter (1/2 stick) in another bowl, then stir into flour mixture along with pimentos until just combined.
Divide batter among muffin cups (about 1/3 cup each) and bake until a wooden pick inserted in center of a muffin comes out clean, about 12 minutes. Turn out muffins onto a rack and cool to warm.

Pimento Cheese-Stuffed Corn Muffins image

Number Of Ingredients 0

Steps:

Stir together the Cheddar, cream cheese, pimentos, onion, cayenne, 1/2 teaspoon salt and several grinds of pepper in a mixing bowl until combined and creamy. Divide the cheese mixture into 12 heaping tablespoons and shape into balls. Chill the balls until firm and cold, about 20 minutes.Preheat the oven to 375 degrees F. Coat a 12-cup muffin tin with cooking spray.Whisk together the cornmeal, flour, sugar, baking powder and 1/2 teaspoon salt in a medium bowl. Whisk together the buttermilk, butter and beaten egg and yolk in another medium bowl. Fold the egg mixture into the cornmeal mixture using a rubber spatula, mixing until a slightly lumpy batter just comes together.Fill each prepared muffin tin cup about halfway full with some of the batter. Put a chilled cheese ball in each muffin cup, pushing down slightly so the batter swells up around the cheese. Top evenly with the remaining batter (each cheese ball will be completely covered) and dust lightly with cayenne. Bake until golden, about 15 minutes.Source: foodnetwork.comRecipe formatted with the Cook'n Recipe Software from DVO Enterprises.

Nutrition Facts : Calories per serving 234

Pimento Corn Muffins image

Provided by @MakeItYours

Number Of Ingredients 10

1/2 stick (1/4 cup) unsalted butter, melted, plus additional for buttering muffin cups
1 cup yellow cornmeal
1 cup all-purpose flour
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 large eggs
1 1/4 cups well-shaken buttermilk
1/3 cup drained bottled pimentos (4 ounces), patted dry and finely chopped
Special equipment: a muffin pan (preferably nonstick) with 12 (1/2-cup) muffin cups

Steps:

Put oven rack in middle position and preheat oven to 425°F. Generously butter muffin cups.
Whisk together cornmeal, flour, baking powder, baking soda, and salt in a bowl.
Whisk together eggs, buttermilk, and butter (1/2 stick) in another bowl, then stir into flour mixture along with pimentos until just combined.
Divide batter among muffin cups (about 1/3 cup each) and bake until a wooden pick inserted in center of a muffin comes out clean, about 12 minutes. Turn out muffins onto a rack and cool to warm.
Cooks' note:
Muffins can be made 8 hours ahead and cooled completely, uncovered, then kept in an airtight container at room temperature. To reheat, arrange in 1 layer in a shallow baking pan, then sprinkle lightly with water and bake, covered with foil, in a 325°F oven until warm, about 10 minutes.