Savory Corn Muffins Recipes

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:

• 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 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:

• Adjust over rack to middle position and heat oven to 450 degrees. Put a 12 cup muffin tin (with standard sized molds of 1/2 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 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, salt, baking powder and soda in medium mixing 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 for this) Bake until golden brown on sides and bottom, about 15 minutes. Turn onto wire rack; let cool 5 minutes. Serve.
• *** for picnics can be cooled to room temperature, wrapped in plastic and stored up to a day.

Steps:

• Preheat the oven to 400 degrees with the rack positioned in the upper third. Oil or butter muffin tins.
• Place the cornmeal in a bowl, and sift in the flour, salt, baking powder and baking soda. Stir in the sage. In a separate bowl, beat together the eggs, buttermilk, oil and honey. Whisk or stir the cornmeal mixture into the liquid mixture. Do not beat; a few lumps are fine, but make sure there is no flour at the bottom of the bowl. Fold in the corn kernels, minced jalapeño and optional cheese.
• Spoon into muffin cups, filling them to just below the top (about 4/5 full). Place in the oven, and bake 20 to 25 minutes until lightly browned and well risen.