Best Savory Fall Corn Muffins Recipes
SAVORY CORN MUFFINS
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.
Provided by USA WEEKEND columnist Pam Anderson
Categories Bread Quick Bread Recipes Muffin Recipes Savory Muffin Recipes
Yield 12
Number Of Ingredients 10
Steps:
- 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.
- 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.
- 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.
- Remove muffin tin from oven; coat with non-stick cooking spray. Divide batter evenly among cups (a spring-action ice cream scoop works well).
- Bake until golden brown on sides and bottom, about 15 minutes. Turn onto a wire rack; let cool 5 minutes. Serve.
Nutrition Facts : Calories 240 calories, Carbohydrate 34.7 g, Cholesterol 52.2 mg, Fat 9.3 g, Fiber 1.6 g, Protein 5.1 g, SaturatedFat 5.3 g, Sodium 611.9 mg, Sugar 3.6 g
RICH AND BUTTERY CORN MUFFINS
Made with plenty of melted butter and sour cream, these golden, lightly sweet corn muffins are moist, rich and delicately crumbly. If you can find coarsely ground cornmeal (as opposed the fine stuff that's on most supermarket shelves), you'll also get deep corn flavor and a pleasantly grainy texture. Serve these warm from the oven, slathered with even more butter, or halved and toasted under the broiler to crisp the surface. They'll even keep for a few days if you store them in the fridge, and freeze perfectly for up to a month.
Provided by Melissa Clark
Categories breakfast, breads, side dish
Time 40m
Yield 12 muffins
Number Of Ingredients 12
Steps:
- Heat oven to 400 degrees, and generously butter the cups and tops of a muffin tin. (The muffins will overflow, and those crisp edges are delicious.)
- In a large bowl, whisk together cornmeal, flour, granulated sugar, baking powder, salt and baking soda.
- In a separate bowl, whisk together melted butter, sour cream, milk and eggs. Fold butter mixture into dry ingredients, then scoop batter into muffin tin (it will be very full). Sprinkle each muffin top with Demerara sugar.
- Bake until golden on the edges, 18 to 22 minutes. Cool on a wire rack for 10 minutes, then remove from muffin tin and cool to room temperature. Serve with even more butter.
SAVORY CORN MUFFINS
Taken from USA Todays insert in our local paper found in Moms Grey Book...this is one of Pam Andersons recipes and goes well with Sausage and White Bean Soup.
Provided by Chabear01
Categories Breads
Time 30m
Yield 16 muffins, 16 serving(s)
Number Of Ingredients 10
Steps:
- Adjust over rack to middle position and heat oven to 450 degrees. Put a 12 cup muffin tin (with standard sized molds of 1/2 cup capacity) in oven to heat while preparing batter.
- Microwave Creamed Corn in a 1-quart pyrex type measuring cup to a full boil (or in a 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.
- Mix remaining cornmeal with flour, salt, baking powder and soda in medium mixing bowl.
- Pour wet ingredients into dry and stir until just combined.
- Remove muffin tin from oven; coat with non-stick cooking spray. Divide batter evenly among cups (a spring action ice cream scoop works well for this) Bake until golden brown on sides and bottom, about 15 minutes. Turn onto wire rack; let cool 5 minutes. Serve.
- *** for picnics can be cooled to room temperature, wrapped in plastic and stored up to a day.
Nutrition Facts : Calories 173.6, Fat 7.2, SaturatedFat 4, Cholesterol 42.3, Sodium 454.6, Carbohydrate 24.5, Fiber 1.7, Sugar 2.6, Protein 3.9
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