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Savory Corn Muffins

3

30 min

Savory Corn Muffins

Savory Corn Muffins Photo 1

Time

30 min

Serving

12 persons

Calories

240

Rating

3.00★ (86)

Cuisine

Author: Victoria Buriak
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.

Ingredients

  • creamed corn: 1 can (14.75 ounce can)
  • yellow cornmeal: 2 cups (divided)
  • buttermilk: 1 cup
  • eggs: 2 piece
  • butter: 8 Tbsp (melted)
  • all-purpose flour: 1 cup
  • white sugar: 1 Tbsp
  • ½ teaspoons salt: 1 piece
  • baking powder: 2 tsp
  • baking soda: 0.5 tsp

Metric Conversion

Stages of cooking

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  1. 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.
    Savory Corn Muffins Photo 2
  2. 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.
    Savory Corn Muffins Photo 3
  3. 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.
    Savory Corn Muffins Photo 4
  4. Remove muffin tin from oven; coat with non-stick cooking spray. Divide batter evenly among cups (a spring-action ice cream scoop works well).
    Savory Corn Muffins Photo 5
  5. Bake until golden brown on sides and bottom, about 15 minutes. Turn onto a wire rack; let cool 5 minutes. Serve.
    Savory Corn Muffins Photo 6

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