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
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
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 ...
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
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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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
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- 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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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
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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
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See details
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