Best 2 Pimento Corn Muffins Recipes

Indulge in the delightful symphony of flavors with our Pimento Corn Muffins, a Southern classic that perfectly encapsulates comfort and taste. These delectable muffins, bursting with sweet corn kernels and the piquant tang of pimentos, offer a delightful textural contrast that will tantalize your taste buds. Accompany your muffins with our irresistibly creamy Sweet Cornbread Dressing, a harmonious blend of cornbread, celery, onions, and a medley of herbs, promising to elevate your culinary experience. Dive into our savory Corn Casserole, a symphony of tender corn, creamy cheese, and a hint of sweetness, perfect for potlucks and family gatherings. And for those with a penchant for spice, our Jalapeño Cornbread awaits, where a touch of heat harmonizes perfectly with the sweetness of corn and the warmth of jalapeños. Get ready to embark on a culinary adventure, where each bite is a testament to the versatility and deliciousness of corn!

Here are our top 2 tried and tested recipes!

PIMENTO CHEESE-STUFFED CORN MUFFINS

Pimento Cheese-Stuffed Corn Muffins image

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

Ingredients

2 cups shredded sharp yellow Cheddar (about 8 ounces), at room temperature
4 ounces cream cheese, at room temperature
3 tablespoons finely chopped drained pimentos
2 tablespoons grated onion
1/8 teaspoon cayenne pepper, plus more for dusting
Kosher salt and freshly ground black pepper
Nonstick cooking spray, for coating the muffin tin
1 1/2 cups yellow cornmeal
1 1/2 cups all-purpose flour (see Cook's Note)
2 tablespoons sugar
1 tablespoon baking powder
1 1/4 cups buttermilk
1 stick (8 tablespoons) unsalted butter, melted
1 large egg plus 1 yolk, lightly beaten together

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

Pimento Corn Muffins image

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

Ingredients

1/2 stick (1/4 cup) unsalted butter, melted, plus additional for buttering muffin cups
1 cup yellow cornmeal
1 cup all-purpose flour
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 large eggs
1 1/4 cups well-shaken buttermilk
1/3 cup drained bottled pimentos (4 ounces), patted dry and finely chopped
Special Equipment
a muffin pan (preferably nonstick) with 12 (1/2-cup) muffin cups

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.

Tips:

Use fresh, sweet corn for the best flavor.
If you don't have fresh corn, you can use frozen corn that has been thawed and drained.
Be sure to chop the pimentos finely so that they distribute evenly throughout the muffins.
Use a light hand when mixing the batter; overmixing will result in tough muffins.
Fill the muffin cups only about 2/3 full; the muffins will rise as they bake.
Bake the muffins until a toothpick inserted into the center comes out clean.

Conclusion:

Pimento corn muffins are a delicious and easy-to-make snack or side dish. They are perfect for picnics, potlucks, or anytime you need a quick and tasty treat. With their moist, tender crumb and sweet, savory flavor, these muffins are sure to be a hit with everyone who tries them!