CORN MUFFINS MADE WITH CREAMED CORN RECIPES
EASY, SPEEDY CORN MUFFINS RECIPE | ALLRECIPES
This is a very moist, made-in-minutes corn muffin with a hint of sweetness. The batter can also be baked in a 13x9 pan for approximately 40 minutes to make corn bread.
Provided by Marcy
Categories Bread Quick Bread Recipes Muffin Recipes Corn Muffin Recipes
Total Time 26 minutes
Prep Time 10 minutes
Cook Time 16 minutes
Yield 12 servings
Number Of Ingredients 4
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Lightly grease the bottoms only of 12 muffin cups, or line with baking cups.
- Place the eggs in a large bowl, and beat until light colored. Stir in the canned corn and sugar until well blended. Add the muffin mixes, and stir just until dry ingredients are moistened. The batter will be lumpy. Fill muffin cups 2/3 full.
- Bake in preheated oven until toothpick inserted in center of a muffin comes out clean, 16 to 22 minutes. Cool 5 minutes in pan, then turn out on a rack.
Nutrition Facts : Calories 198.6 calories, CarbohydrateContent 35 g, CholesterolContent 32 mg, FatContent 4.8 g, FiberContent 0.7 g, ProteinContent 4.9 g, SaturatedFatContent 1.1 g, SodiumContent 765.5 mg, SugarContent 6.7 g
SAVORY CORN MUFFINS RECIPE | ALLRECIPES
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 muffins
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, CarbohydrateContent 34.7 g, CholesterolContent 52.2 mg, FatContent 9.3 g, FiberContent 1.6 g, ProteinContent 5.1 g, SaturatedFatContent 5.3 g, SodiumContent 611.9 mg, SugarContent 3.6 g
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