Corn Muffins With Real Corn Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease 18 muffin cups.
• Mix flour, sugar, cornmeal, baking powder, and salt together in a large mixing bowl. Add cream-style corn, eggs, applesauce, and 1/2 cup milk to the flour mixture and beat with an electric hand mixer for 1 minute. Pour remaining milk into the batter and beat until just blended. Fill muffin tins 3/4 full of batter.
• Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, 25 to 30 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

Steps:

• Preheat the oven to 350 degrees F.
• Line 12 muffin cups with paper liners. In the bowl of an electric mixer fitted with a paddle attachment, mix the flour, sugar, cornmeal, baking powder, and salt. In a separate bowl, combine the milk, melted butter, and eggs. With the mixer on the lowest speed, pour the wet ingredients into the dry ones and stir until they are just blended. Spoon the batter into the paper liners, filling each one to the top. Bake for 30 minutes, until the tops are crisp and a toothpick comes out clean. Cool slightly and remove from the pan.

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Grease 12 muffin cups.
• Mix flour, cornmeal, sugar, baking powder, and salt in a large bowl. Add buttermilk, butter, and egg; mix well. Spoon the batter into the prepared muffin cups.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 12 to 15 minutes. Cool in the pans 10 to 15 minutes before removing from pan to cool completely on a wire rack.

Steps:

• In a bowl, combine the dry ingredients. Add eggs, shortening and 1/2 cup of milk; beat for 1 minute. Add remaining milk; beat just until blended. Fill 12 paper-lined muffin cups three-fourths full. Bake at 350° until muffins test done, 25-30 minutes.

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Grease muffin pan or line with paper muffin liners.
• In a large bowl, mix together corn meal, flour, sugar, baking powder and salt. Add egg, oil and milk; stir gently to combine. Spoon batter into prepared muffin cups.
• Bake at 400 degrees F (200 degrees C) for 15 to 20 minutes, or until a toothpick inserted into a muffin comes out clean.

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.

Steps:

• Getting ready: Center a rack in the oven and preheat the oven to 400 degrees F. Butter or spray the 12 molds in a regular-size muffin tin or fit the molds with paper muffin cups. Alternatively, use a silicone muffin pan, which needs neither greasing nor paper cups. Place the muffin pan on a baking sheet.
• In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, baking soda, salt and nutmeg, if you're using it. In a large glass measuring cup or another bowl, whisk the buttermilk, melted butter, oil, egg and yolk together until well blended. Pour the liquid ingredients over the dry ingredients and, with the whisk or a rubber spatula, gently but quickly stir to blend. Don't worry about being thorough - the batter will be lumpy and that's just the way it should be. Stir in the corn kernels. Divide the batter evenly among the muffin cups.
• Bake for 15 to 18 minutes, or until the tops are golden and a thin knife inserted into the center of the muffins comes out clean. Transfer the pan to a rack and cool 5 minutes before carefully removing each muffin from its mold.

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.

Steps:

• In a large bowl, combine the first six ingredients. In another bowl, combine the egg, egg yolk, buttermilk and oil. Stir into dry ingredients just until moistened. Fold in corn., Fill greased muffin cups three-fourths full. Bake at 400° for 18-23 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack. , In a small bowl, beat butter and honey until blended. Serve with muffins.

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease 12 muffin cups or line with paper muffin liners.
• In a large bowl, cream together the butter and sugar until light and fluffy. Stir in the eggs one at a time, beating well with each addition, then stir in the vanilla.
• In a separate bowl, stir together baking mix and cornmeal. Blend this mixture into the butter/egg mixture, alternately with the milk; stir just until combined. Spoon batter into prepared muffin cups.
• Bake in preheated oven for 20 to 30 minutes, until golden.

Steps:

• Sift the flour, cornmeal, sugar and salt into a large bowl.
• Make a well in the center and pour the buttermilk, buter and eggs inches.
• Stir just until combined.
• Fold in the corn.
• Pour into a lightly greased muffin pan, filling each cup half way.
• Bake for 6-8 minutes at 400 degrees then turn the pan and bake for 6 more mnutes.

Steps:

• In a large bowl, combine the flour, cornmeal and sugar. In a small bowl, combine the egg, milk, oil, vanilla and butter flavoring. Stir into dry ingredients just until moistened., Fill greased muffin cups three-fourths full. Bake at 400° for 15-18 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.

Steps:

• Heat the oven to 375°. Place paper liners in a 12-cup muffin pan.
• Heat 1 teaspoon of the oil in a medium skillet. Add the corn and 1/4 teaspoon of the salt and cook over medium-high heat until barely tender, about 2 to 3 minutes. Then spread the corn onto a plate to cool slightly.
• In a medium bowl, whisk together the cornmeal, flour, sugar, baking powder, and remaining 1/4 teaspoon of salt.
• Add the buttermilk, egg, and remaining oil to the dry ingredients and stir until blended. Then stir in the corn mixture.
• Divide the batter among the muffin cups. Bake the muffins for about 16 minutes, or until a toothpick inserted into the center comes out clean. Serve warm or at room temperature. Makes 1 dozen.
• Tips: Choose ears of corn with bright green husks that are tightly closed. The ends of the corn silk should be golden brown, not pale -- an indication that the corn was picked too early.
• To easily remove corn silk from the kernels, hold the ear in one hand and rub downward with a wet paper towel.
• To remove corn kernels for a salad or salsa, stand an uncooked ear in a shallow bowl and use a sharp, thin-bladed knife. For chowder, add another step: reverse the knife and run the dull side down the ear to press out the rest of the corn and its milk.

Steps:

• In a small bowl, cream the butter and sugar. Beat in the egg, honey and salt. , Combine the flour, cornmeal and baking powder; add to the creamed mixture alternately with the milk. Fold in the frozen corn. , Fill greased or paper-lined muffin cups two-thirds full. Bake at 400° for 20-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.

Steps:

• Preheat oven to 400 degrees.
• Mix butter, sugar, honey, eggs, and salt into a large bowl.
• Add flour, cornmeal, and baking powder and blend thoroughly.
• Add milk while mixing.
• Add corn to mixture and work into mixture.
• Do not mash corn, the whole kernel is baked into the muffin.
• Fill a muffin pan with 12 paper/foil muffin cups and fill 2/3 full with batter.
• Bake for 20-25 minutes until muffins are light brown.

Steps:

• In a small bowl stir together flour, 3 T yellow cornmeal, sugar, baking powder and salt.
• Make a well in the center of the dry ingredients.
• Stir together beaten egg yolk, milk and melted butter.
• Add all at once to the dry ingredients, stirring just till moistened.
• Line two 6-ounce custard cups with paper baking cups.
• Fill cups 2/3rds full.
• Sprinkle a little additional cornmeal atop muffins.
• Micro-cook, uncovered, on 100% power about 45 seconds or till done, rearranging once. (When done, the surface may appear moist but a wooden pick inserted near the center should come out clean.).

Steps:

• Preheat oven to 400°. Coat 12 muffin cups with cooking spray., Whisk together cornmeal, flours, baking powder and salt. In another bowl, whisk together egg, milk, oil and honey. Add to cornmeal mixture; stir just until moistened. Fold in vegetables. Fill prepared cups two-thirds full., Bake until a toothpick inserted in center comes out clean, 12-15 minutes. Cool 5 minutes before removing from pan to a wire rack. Serve warm. Freeze option: Freeze cooled muffins in freezer containers. To use, microwave each muffin on high until warmed, 30-45 seconds.

Steps:

• Preheat oven to 400°F
• Grease muffin tin, Do not use muffin papers!
• Combine wet ingredients.
• In a separate bowl combine dry ingredients.
• Blend the two,put in muffin cups.
• Bake for 15-18 minutes until golden brown.