Corn Muffins
Corn Muffins might be a good recipe to expand your bread recipe box. One serving contains 202 calories, 4g of protein, and 9g of fat. This lacto ovo vegetarian recipe serves 12 and costs 23 cents per serving. From preparation to the plate, this recipe takes around 30 minutes. 43 people were impressed by this recipe. It is brought to you by Recipe Girl. Head to the store and pick up unsalted butter, yellow cornmeal, granulated sugar, and a few other things to make it today. This recipe is typical of Southern cuisine. Overall, this recipe earns a not so outstanding spoonacular score of 25%. Users who liked this recipe also liked Corn Muffins With Fresh Corn, Creamed Corn Corn Muffins, and Corn Muffins.
Servings: 12
Preparation duration: 15 minutes
Cooking duration: 15 minutes
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Ingredients:
2 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1 cup buttermilk
1 cup corn kernels- fresh, frozen or canned (make sure they are drained and patted dry)
3 Tablespoons corn oil
1 large egg
1 large egg yolk
1 cup all-purpose flour
6 Tablespoons granulated sugar
1/2 teaspoon salt
3 Tablespoons unsalted butter, melted and cooled
1 cup yellow cornmeal, preferably stone-ground
Equipment:
muffin tray
oven
baking sheet
whisk
bowl
muffin liners
toothpicks
knife
frying pan
Cooking instruction summary:
1. Preheat oven to 400°F. Spray a 12 cup muffin pan with nonstick spray. Place the muffin pan on a baking sheet.2. In a large bowl, whisk together flour, cornmeal, sugar, baking powder, baking soda, salt and nutmeg (if using). In a large bowl, whisk buttermilk, melted butter, oil, egg and yolk together until well-blended. Add liquid ingredients to dry ingredients and whisk together. Batter will be lumpy (that's okay). Stir in the corn. Divide the batter evenly among the muffin cups.3. Bake for 15 to 18 minutes, or until the tops are golden and a thin knife or toothpick inserted into center of the muffins comes out clean. Transfer the pan to a rack and cool for 5 minutes before removing muffins.
Step by step:
1. Preheat oven to 400°F. Spray a 12 cup muffin pan with nonstick spray.
2. Place the muffin pan on a baking sheet.
3. In a large bowl, whisk together flour, cornmeal, sugar, baking powder, baking soda, salt and nutmeg (if using). In a large bowl, whisk buttermilk, melted butter, oil, egg and yolk together until well-blended.
4. Add liquid ingredients to dry ingredients and whisk together. Batter will be lumpy (that's okay). Stir in the corn. Divide the batter evenly among the muffin cups.
5. Bake for 15 to 18 minutes, or until the tops are golden and a thin knife or toothpick inserted into center of the muffins comes out clean.
6. Transfer the pan to a rack and cool for 5 minutes before removing muffins.
