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Ingredients
| canned yellow sweet creamed corn: 1 14.75oz can |
| cornmeal: 2 cups (divided) |
| buttermilk: 1 cup |
| eggs: 2 (large) |
| salted butter (melted): 8 Tbl |
| all-purpose flour (unsifted): 1 cup |
| granulated sugar: 1 Tbl |
| salt: 1 1/2 tsp |
| baking powder: 2 tsp |
| baking soda: 1/2 tsp |
Savory Corn Muffins
Credit: AllRecipes
User rating:
"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."
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Prep Time
min -
Cook Time
min -
Servings
12 serving(s)
Tags
Directions
- 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.