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Savory Corn Muffins Recipe

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Savory Corn Muffins Recipe

Directions

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Ingredients :

  • 1 (14.75 ounce) can creamed corn
  • 2 cups yellow cornmeal, divided
  • 1 cup buttermilk
  • 2 large eggs
  • 8 tablespoons melted butter
  • 1 cup all-purpose flour
  • 1 tablespoon white sugar
  • 1 ½ teaspoons salt
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • Methods :

  • Step 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.

  • Step 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.

  • Step 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.

  • Step 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).

  • Step 5

    Bake until golden brown on sides and bottom, about 15 minutes. Turn onto a wire rack; let cool 5 minutes. Serve.

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