Best 5 Gourmets Pimento Corn Muffins Recipes
**Gourmet Pimento Corn Muffins: A Delightful Twist on a Classic**
Indulge in the exquisite flavors of our gourmet pimento corn muffins, where Southern charm meets culinary artistry. These delectable muffins are not your average cornbread; they're elevated to a gourmet level with the addition of roasted red peppers, sharp cheddar cheese, and a hint of spice. Each bite offers a delightful burst of sweet corn, savory pimentos, and a touch of heat, perfectly complemented by the creamy cheddar. Whether you're hosting a brunch, potluck, or simply craving a satisfying snack, these muffins are sure to impress. And with our collection of recipes, you can explore variations like the gluten-free pimento cornbread muffins, vegan pimento corn muffins, and even a sweet cornbread dressing recipe for Thanksgiving. Get ready to tantalize your taste buds and embark on a culinary journey with our gourmet pimento corn muffins and irresistible recipes.
PIMENTO CHEESE-STUFFED CORN MUFFINS
Freshly baked corn muffins and pimento cheese are hallmarks of the South. But instead of slathering our muffins with the creamy-sharp spread, we decided to stuff them with it. The cheesy center is a welcome surprise.
Provided by Food Network Kitchen
Categories side-dish
Time 55m
Yield 12 muffins
Number Of Ingredients 14
Steps:
- Stir together the Cheddar, cream cheese, pimentos, onion, cayenne, 1/2 teaspoon salt and several grinds of pepper in a mixing bowl until combined and creamy. Divide the cheese mixture into 12 heaping tablespoons and shape into balls. Chill the balls until firm and cold, about 20 minutes.
- Preheat the oven to 375 degrees F. Coat a 12-cup muffin tin with cooking spray.
- Whisk together the cornmeal, flour, sugar, baking powder and 1/2 teaspoon salt in a medium bowl. Whisk together the buttermilk, butter and beaten egg and yolk in another medium bowl. Fold the egg mixture into the cornmeal mixture using a rubber spatula, mixing until a slightly lumpy batter just comes together.
- Fill each prepared muffin tin cup about halfway full with some of the batter. Put a chilled cheese ball in each muffin cup, pushing down slightly so the batter swells up around the cheese. Top evenly with the remaining batter (each cheese ball will be completely covered) and dust lightly with cayenne. Bake until golden, about 15 minutes.
PIMENTO CORN MUFFINS
Categories Bread Dairy Egg Pepper Side Bake Easter Vegetarian Gourmet Sugar Conscious Kidney Friendly Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 12 muffins
Number Of Ingredients 11
Steps:
- Put oven rack in middle position and preheat oven to 425°F. Generously butter muffin cups.
- Whisk together cornmeal, flour, baking powder, baking soda, and salt in a bowl.
- Whisk together eggs, buttermilk, and butter (1/2 stick) in another bowl, then stir into flour mixture along with pimentos until just combined.
- Divide batter among muffin cups (about 1/3 cup each) and bake until a wooden pick inserted in center of a muffin comes out clean, about 12 minutes. Turn out muffins onto a rack and cool to warm.
BACON-PIMIENTO CHEESE CORN MUFFINS
Cornbread is essential at family dinners, and with the addition of bacon and pimiento cheese, you'll have requests for more long after the get-together! -Holly Jones, Kennesaw, Georgia
Provided by Taste of Home
Time 25m
Yield 10 muffins
Number Of Ingredients 6
Steps:
- Preheat oven to 400°. Whisk together cheese spread, butter, sour cream and egg until blended. Add muffin mix; stir just until moistened. Fold in bacon., Fill 10 greased or paper-lined muffin cups three-fourths full. Bake until a toothpick inserted in center comes out clean, 10-12 minutes. Cool 5 minutes before removing from pan to a wire rack. Serve warm.
Nutrition Facts : Calories 212 calories, Fat 13g fat (7g saturated fat), Cholesterol 47mg cholesterol, Sodium 376mg sodium, Carbohydrate 18g carbohydrate (6g sugars, Fiber 2g fiber), Protein 5g protein.
QUICK & EASY GOURMET CORN MUFFINS
I wanted a corn muffin recipe I could double and triple easily to bring to our Thanksgivings this year. Finances are tight so I wanted to make something that tasted and looked more expensive and gourmet than it really was. I remembered having some delicious gourmet corn muffins at a breakfast a few years ago with real corn kernels that were very sweet and moist and I wanted to make that deliciousness for everyone else. They turned out wonderful and picky DBF requested I make them again. Major compliments everywhere. A definite crowd pleaser!!!! (and very simple per Jiffy box). I recommend doubling the ingredients to make 16 because these are yummy and disappear fast! :) I made 5 batches for thanksgiving so $2.15 for the 5 Jiffy boxes $1.00 for the eggs (and I had extras to make breakfast for days) $1.50 for the cans of creamed corn and I had milk, honey, and spices on hand. I spent about $4.65 for 40 yummy corn muffins so not too shabby! I guess I'm sort of the "Frugal Gourmet." lol
Provided by Kikiloveshercop
Categories Quick Breads
Time 25m
Yield 8 muffins, 8 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees.
- Mix all ingredients in a bowl and let the the batter rest in the bowl for 3-4 minutes.
- Re-stir batter and pour into muffin tins/cupcake papers or a well-greased muffin pan.
- Bake for 20 minutes or until the muffins are a gorgeous golden brown.
Nutrition Facts : Calories 169.8, Fat 4.8, SaturatedFat 1.4, Cholesterol 25.3, Sodium 339.9, Carbohydrate 28.7, Fiber 2.4, Sugar 9.2, Protein 3.7
GOURMET'S PIMENTO CORN MUFFINS
Make and share this Gourmet's Pimento Corn Muffins recipe from Food.com.
Provided by Vicki Kaye
Categories High In...
Time 32m
Yield 12 muffins, 6 serving(s)
Number Of Ingredients 9
Steps:
- A muffin pan (preferably nonstick) with 12 (1/2 cup) muffin cups.
- Put oven rack in middle position and preheat oven to 425 degrees. Generously butter muffin cups.
- Whisk together cornmeal, flour, baking powder, baking soda, and salt in a bowl.
- Whisk together eggs, buttermilk, and butter (1/2 stick) in another bowl, then stir into flour mixture along with pimentos until just combined.
- Divide batter among muffin cups (about 1/3 cup each) and bake until a wooden pick inserted in center of a muffin comes out clean, about 12 minutes. Turn out muffins onto a rack and cool to warm.
- Muffins can be made 8 hours ahead and cooled completely, uncovered, then kept in an airtight container at room temperature. To reheat, arrange in 1 layer in a shallow baking pan, then sprinkle lightly with water and bake, covered with foil, in 325 degrees oven until warm, about 10 minutes.
Nutrition Facts : Calories 264.9, Fat 10.7, SaturatedFat 5.8, Cholesterol 84.4, Sodium 537.3, Carbohydrate 35.1, Fiber 2.2, Sugar 3, Protein 7.8
Tips:
- Choose the right cornmeal: Use a finely ground cornmeal for a smooth texture and coarse ground cornmeal for a more rustic texture.
- Use fresh or frozen corn: Frozen corn should be thawed and drained before using. Fresh corn should be husked and kernels removed from the cob.
- Don't overmix the batter: Overmixing will result in tough muffins. Mix just until the ingredients are combined.
- Use a well-seasoned muffin tin: This will help the muffins to brown evenly and prevent them from sticking.
- Bake the muffins until a toothpick inserted into the center comes out clean: This usually takes about 20-25 minutes.
- Let the muffins cool in the muffin tin for a few minutes before transferring to a wire rack to cool completely: This will help to prevent them from breaking.
Conclusion:
Gourmet pimento corn muffins are a delicious and easy-to-make treat that can be enjoyed for breakfast, lunch, or dinner. With a few simple ingredients, you can create a muffin that is both flavorful and satisfying. So next time you're looking for a tasty snack or side dish, give these pimento corn muffins a try. You won't be disappointed!
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