Best 3 Real Corn Muffins Recipes
**Corn muffins**, a delectable treat originating from the kitchens of the Native Americans, have captivated taste buds for centuries. These golden-brown gems, often associated with the Southern United States, are a testament to the versatility of cornmeal. Their slightly sweet and savory flavor, coupled with a tender, crumbly texture, makes them an ideal accompaniment to hearty stews, soups, and chili. Corn muffins are also a delightful grab-and-go breakfast option, perfect for busy mornings. With their inherent charm and versatility, corn muffins have earned a well-deserved spot in the culinary repertoire of home cooks and professional chefs alike.
**This article presents a collection of corn muffin recipes**, each with its unique take on this classic dish. From traditional Southern-style corn muffins, featuring buttermilk and a hint of sweetness, to savory jalapeño corn muffins, packed with spicy kick, there's a recipe here to satisfy every palate. For those seeking a healthier option, the article also includes a gluten-free corn muffin recipe, ensuring that everyone can enjoy these delectable treats.
**Whether you're a seasoned baker or a novice in the kitchen**, the detailed instructions and helpful tips provided in each recipe guarantee successful corn muffin-making endeavors. So, gather your ingredients, preheat your oven, and embark on a culinary journey that celebrates the timeless allure of corn muffins.
SWEET CORN MUFFINS WITH REAL CORN
Corn muffins with actual corn...delicious dessert-type muffin that we have when it's burrito night at our house.
Provided by Bob Manasco
Categories Bread Quick Bread Recipes Muffin Recipes Corn Muffin Recipes
Time 45m
Yield 18
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease 18 muffin cups.
- Mix flour, sugar, cornmeal, baking powder, and salt together in a large mixing bowl. Add cream-style corn, eggs, applesauce, and 1/2 cup milk to the flour mixture and beat with an electric hand mixer for 1 minute. Pour remaining milk into the batter and beat until just blended. Fill muffin tins 3/4 full of batter.
- Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, 25 to 30 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
Nutrition Facts : Calories 133.5 calories, Carbohydrate 28.6 g, Cholesterol 21.8 mg, Fat 1.2 g, Fiber 1 g, Protein 3 g, SaturatedFat 0.4 g, Sodium 200.3 mg, Sugar 13.3 g
CORN MUFFINS WITH REAL CORN
I love the addition of the sweet corn in this recipe. This is on the sweeter side of corn muffins. They go wonderfully with tomato soup.
Provided by Chef Jean
Categories Quick Breads
Time 24m
Yield 24 muffins, 24 serving(s)
Number Of Ingredients 8
Steps:
- Sift the flour, cornmeal, sugar and salt into a large bowl.
- Make a well in the center and pour the buttermilk, buter and eggs inches.
- Stir just until combined.
- Fold in the corn.
- Pour into a lightly greased muffin pan, filling each cup half way.
- Bake for 6-8 minutes at 400 degrees then turn the pan and bake for 6 more mnutes.
Nutrition Facts : Calories 155.7, Fat 6.8, SaturatedFat 4, Cholesterol 31.6, Sodium 254, Carbohydrate 20.9, Fiber 1.1, Sugar 5.3, Protein 3.3
REAL CORN MUFFINS
I wanted to make an extra special muffin to serve with a wonderful yellow squash soup, so I modified an old muffin recipe and came up with these great real corn muffins
Provided by Teresa Matysak
Categories Muffins
Time 50m
Number Of Ingredients 10
Steps:
- 1. Preheat oven to 425? F. Spray regular sized muffin pan with Pam, butter flavor
- 2. Combine all dry ingredients in large bowl, stir in the cheese.
- 3. Mix egg into the milk and margerine,then add the drained and chopped corn.
- 4. Combine all together, careful not to overmix. spoon into muffin pan devided equally
- 5. Bake for 20 minutes or until golden brown, cool a little then twist muffins out and cool on rack
- 6. Serve warm with a little butter, or not.
Tips:
- Use fresh corn: Fresh corn on the cob is the best choice for making corn muffins, as it has the sweetest flavor and the most tender texture. If you don't have fresh corn, you can use frozen or canned corn, but be sure to drain it well before using.
- Use buttermilk: Buttermilk adds a tangy flavor and helps to make the muffins light and fluffy. If you don't have buttermilk, you can make your own by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk and letting it sit for 5 minutes.
- Don't overmix the batter: Overmixing the batter will make the muffins tough. Mix the ingredients just until they are combined.
- Bake the muffins in a hot oven: Baking the muffins in a hot oven will help them to rise quickly and evenly. Preheat your oven to 400 degrees Fahrenheit before baking the muffins.
- Let the muffins cool before serving: Let the muffins cool for at least 5 minutes before serving. This will help them to set and will make them easier to handle.
Conclusion:
Corn muffins are a delicious and versatile bread that can be enjoyed for breakfast, lunch, or dinner. They are easy to make and can be customized with a variety of ingredients, such as cheese, bacon, or vegetables. With a few simple tips, you can make perfect corn muffins every time.
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