Best Spoon Bread Muffins Recipes

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COMPANY SPOON BREAD MUFFINS



COMPANY SPOON BREAD MUFFINS image

In our house we generally serve corn pudding on Thanksgiving but when my daugther got married her husband asked if we would make his mothers spoon bread for the table because that is what he was raised on and he did not like the corn pudding. This recipe was given to me by Jared Carson and he got from his mother in Ohio. I do...

Provided by jamie Beecham

Categories     Sweet Breads

Time 45m

Number Of Ingredients 6

2 box jiffy corn bread mix
1 c sour cream
3 eggs
1 stick butter melted
1 can(s) 14oz. cream style corn
1 can(s) 14oz. whole kernnel corn

Steps:

  • 1. Preheat oven 375 lightly grease 9x13 pan or in this case place cupcake wrapper in muffin tin (12)
  • 2. Mix all the ingredients by hand in a large mixing bowl
  • 3. scoop out mixture and fill up the muffin cups and bake 35 minutes on center rack. I saw this on Sandra Lee's cooking show. Not the recipe but the process of using the muffin tin for a indiviual spoon bread muffin. If you prefer you may pour into a greased 9x13 pan and bake at 35 minutes on center rack and cut in squares. These company spoonbread muffins are so moist and good.

SPOON-BREAD MUFFINS



Spoon-Bread Muffins image

Provided by Scott Peacock

Categories     Bread     Milk/Cream     Dairy     Egg     Breakfast     Brunch     Bake     Vegetarian     Quick & Easy     Cornmeal     Gourmet     Sugar Conscious     Kidney Friendly     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 12 muffins

Number Of Ingredients 7

1 1/2 cups extra-fine-grind white cornmeal
1 teaspoon baking soda
3/4 teaspoon fine sea salt
2 1/4 cups well-shaken buttermilk
2 large eggs, lightly beaten
2 tablespoons unsalted butter, melted
Equipment: a muffin pan with 12 (1/2-cup) muffin cups

Steps:

  • Preheat oven to 425°F with rack in middle. Butter muffin cups.
  • Whisk together cornmeal, baking soda, and salt in a bowl. Whisk buttermilk into eggs, then add to cornmeal mixture and whisk vigorously until smooth. Whisk in butter.
  • Divide batter among muffin cups and bake until edges begin to pull away from sides and a wooden pick inserted in center of a muffin comes out clean, 20 to 25 minutes. Turn out onto a rack and serve warm.

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