BUTTER CORN RECIPE RECIPES

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HOMEMADE CORN MUFFINS WITH HONEY BUTTER RECIPE: HOW TO MAKE IT



Homemade Corn Muffins with Honey Butter Recipe: How to Make It image

I turn classic corn bread muffins into something special by serving them with a honey butter. They're gone in a flash! —Suzanne McKinley, Lyons, Georgia

Provided by Taste of Home

Total Time 40 minutes

Prep Time 20 minutes

Cook Time 20 minutes

Yield 16 muffins (1/3 cup honey butter).

Number Of Ingredients 12

1/4 cup butter, softened
1/4 cup reduced-fat cream cheese
1/2 cup sugar
2 large eggs
1-1/2 cups fat-free milk
1-1/2 cups all-purpose flour
1-1/2 cups yellow cornmeal
4 teaspoons baking powder
3/4 teaspoon salt
HONEY BUTTER:
1/4 cup butter, softened
2 tablespoons honey

Steps:

  • In a large bowl, cream the butter, cream cheese and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in the milk. Combine the flour, cornmeal, baking powder and salt; add to creamed mixture just until moistened., Coat muffin cups with cooking spray; fill three-fourths full with batter. 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 pans to wire racks. Beat butter and honey until blended; serve with warm muffins.

Nutrition Facts : Calories 198 calories, FatContent 7g fat (4g saturated fat), CholesterolContent 45mg cholesterol, SodiumContent 285mg sodium, CarbohydrateContent 29g carbohydrate (10g sugars, FiberContent 1g fiber), ProteinContent 4g protein. Diabetic Exchanges 2 starch

COPYCAT GREEN GIANT NIBLETS CORN IN BUTTER SAUCE RECIPE ...



Copycat Green Giant Niblets Corn in Butter Sauce Recipe ... image

I had to come up with this quick. Every Thanksgiving my mom serves Green Giant Niblets corn in butter sauce and I promised I would pick it up for her and bring it on Thanksgiving day. When I went to the store, they were sold out! I made this recipe and brought it already prepared to Thanksgiving dinner. Nobody was the wiser! I saved some money too, because I used store brand corn! This recipe makes a lot...you may want to half it.

Total Time 20 minutes

Prep Time 5 minutes

Cook Time 15 minutes

Yield 10-12 serving(s)

Number Of Ingredients 6

2 (16 ounce) bags frozen corn (yellow "or" shoepeg white, any brand)
2 teaspoons salt
1/2 cup butter, cut up
1 teaspoon sugar
1 cup water
1 1/2 teaspoons cornstarch

Steps:

  • Add corn to large sauce pan along with all ingredients except water and cornstarch.
  • Stir corn mixture over medium heat until butter is melted.
  • Combine water and cornstarch and stir until cornstarch is disolved.
  • Slowly add water to corn in sauce pan, stirring constantly.
  • Reduce heat to simmer and stir until sauce thickens.
  • Let simmer, stirring occasionally, until corn is tender, about 10 minutes.

Nutrition Facts : Calories 164.5, FatContent 9.9, SaturatedFatContent 5.9, CholesterolContent 24.4, SodiumContent 549.6, CarbohydrateContent 19.7, FiberContent 2.2, SugarContent 0.4, ProteinContent 2.8

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BROWN BUTTER SKILLET CORNBREAD RECIPE - NYT COOKING
This lightly sweet cornbread has a crunchy, buttery crust, which comes from baking it in a hot skillet. If you have a cast-iron pan, this is the time to use it. The heavy, heat-retaining material will give you the darkest color (which equals the most flavor). But any large ovenproof skillet will work. And if you don’t have a skillet big enough to hold all the batter, you can either halve the recipe or bake the cornbread in 9-by-13-inch pan. (Brown the butter first in a saucepan.) Your bread won’t have the same dark crust, but the moist crumb flavored with brown butter and maple syrup is ample recompense.
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  • If the skillet is no longer hot (cast iron retains heat longer than other metals), reheat it briefly on the stove for a few minutes. Scrape batter back into it. Bake until the top is golden brown and a toothpick inserted into it emerges clean, 30 to 40 minutes. Cool in the skillet for 10 minutes before slicing.
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HOMEMADE CORN MUFFINS WITH HONEY BUTTER RECIPE: HOW TO MAKE IT
I turn classic corn bread muffins into something special by serving them with a honey butter. They're gone in a flash! —Suzanne McKinley, Lyons, Georgia
From tasteofhome.com
Reviews 4.3
Total Time 40 minutes
Cuisine North America, Mexican
Calories 198 calories per serving
  • In a large bowl, cream the butter, cream cheese and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in the milk. Combine the flour, cornmeal, baking powder and salt; add to creamed mixture just until moistened., Coat muffin cups with cooking spray; fill three-fourths full with batter. 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 pans to wire racks. Beat butter and honey until blended; serve with warm muffins.
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COPYCAT GREEN GIANT NIBLETS CORN IN BUTTER SAUCE RECIPE ...
I had to come up with this quick. Every Thanksgiving my mom serves Green Giant Niblets corn in butter sauce and I promised I would pick it up for her and bring it on Thanksgiving day. When I went to the store, they were sold out! I made this recipe and brought it already prepared to Thanksgiving dinner. Nobody was the wiser! I saved some money too, because I used store brand corn! This recipe makes a lot...you may want to half it.
From food.com
Reviews 5.0
Total Time 20 minutes
Calories 164.5 per serving
  • Let simmer, stirring occasionally, until corn is tender, about 10 minutes.
See details


BROWN BUTTER SKILLET CORNBREAD RECIPE - NYT COOKING
This lightly sweet cornbread has a crunchy, buttery crust, which comes from baking it in a hot skillet. If you have a cast-iron pan, this is the time to use it. The heavy, heat-retaining material will give you the darkest color (which equals the most flavor). But any large ovenproof skillet will work. And if you don’t have a skillet big enough to hold all the batter, you can either halve the recipe or bake the cornbread in 9-by-13-inch pan. (Brown the butter first in a saucepan.) Your bread won’t have the same dark crust, but the moist crumb flavored with brown butter and maple syrup is ample recompense.
From cooking.nytimes.com
Reviews 5
Total Time 1 hours
Calories 265 per serving
  • If the skillet is no longer hot (cast iron retains heat longer than other metals), reheat it briefly on the stove for a few minutes. Scrape batter back into it. Bake until the top is golden brown and a toothpick inserted into it emerges clean, 30 to 40 minutes. Cool in the skillet for 10 minutes before slicing.
See details


PERFECTLY GRILLED CORN ON THE COB RECIPE | BOBBY FLAY ...
Find out the secret to Bobby Flay's Perfectly Grilled Corn on the Cob recipe from Food Network, a summer side served with homemade herb and barbecue butters.
From foodnetwork.com
Reviews 4.6
Total Time 1 hours 35 minutes
Category side-dish
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  • Combine in a food processor and process until smooth.
See details


HOMEMADE CORN MUFFINS WITH HONEY BUTTER RECIPE: HOW TO MAKE IT
I turn classic corn bread muffins into something special by serving them with a honey butter. They're gone in a flash! —Suzanne McKinley, Lyons, Georgia
From tasteofhome.com
Reviews 4.3
Total Time 40 minutes
Cuisine North America, Mexican
Calories 198 calories per serving
  • In a large bowl, cream the butter, cream cheese and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in the milk. Combine the flour, cornmeal, baking powder and salt; add to creamed mixture just until moistened., Coat muffin cups with cooking spray; fill three-fourths full with batter. 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 pans to wire racks. Beat butter and honey until blended; serve with warm muffins.
See details


COPYCAT GREEN GIANT NIBLETS CORN IN BUTTER SAUCE RECIPE ...
I had to come up with this quick. Every Thanksgiving my mom serves Green Giant Niblets corn in butter sauce and I promised I would pick it up for her and bring it on Thanksgiving day. When I went to the store, they were sold out! I made this recipe and brought it already prepared to Thanksgiving dinner. Nobody was the wiser! I saved some money too, because I used store brand corn! This recipe makes a lot...you may want to half it.
From food.com
Reviews 5.0
Total Time 20 minutes
Calories 164.5 per serving
  • Let simmer, stirring occasionally, until corn is tender, about 10 minutes.
See details


BROWN BUTTER SKILLET CORNBREAD RECIPE - NYT COOKING
This lightly sweet cornbread has a crunchy, buttery crust, which comes from baking it in a hot skillet. If you have a cast-iron pan, this is the time to use it. The heavy, heat-retaining material will give you the darkest color (which equals the most flavor). But any large ovenproof skillet will work. And if you don’t have a skillet big enough to hold all the batter, you can either halve the recipe or bake the cornbread in 9-by-13-inch pan. (Brown the butter first in a saucepan.) Your bread won’t have the same dark crust, but the moist crumb flavored with brown butter and maple syrup is ample recompense.
From cooking.nytimes.com
Reviews 5
Total Time 1 hours
Calories 265 per serving
  • If the skillet is no longer hot (cast iron retains heat longer than other metals), reheat it briefly on the stove for a few minutes. Scrape batter back into it. Bake until the top is golden brown and a toothpick inserted into it emerges clean, 30 to 40 minutes. Cool in the skillet for 10 minutes before slicing.
See details


PERFECTLY GRILLED CORN ON THE COB RECIPE | BOBBY FLAY ...
Find out the secret to Bobby Flay's Perfectly Grilled Corn on the Cob recipe from Food Network, a summer side served with homemade herb and barbecue butters.
From foodnetwork.com
Reviews 4.6
Total Time 1 hours 35 minutes
Category side-dish
Cuisine american
  • Combine in a food processor and process until smooth.
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See details


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This recipe has only 1/3 of the sugar I have seen in other pumpkin butter recipes, so I expected that it would not be very sweet. It is not very sweet. If you like that, then this is a good, and very easy, recipe.
From allrecipes.com
See details


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