Best 3 Savory Fall Corn Muffins Recipes
Fall is in the air, and it's time to start thinking about warm, comforting dishes that celebrate the season's bounty. These savory corn muffins are the perfect addition to any fall meal, with their moist, tender crumb and slightly sweet flavor. Made with fresh sweet corn, these muffins are packed with flavor and nutrition. They're also incredibly versatile, and can be served as a side dish, snack, or even a light meal. This article includes three delicious recipes for savory corn muffins, each with its own unique twist.
The first recipe is a classic corn muffin recipe, made with simple ingredients like cornmeal, flour, sugar, baking powder, and milk. The second recipe adds a bit of spice to the mix, with the addition of chili powder, cumin, and cayenne pepper. The third recipe is a sweet and savory combination, with the addition of maple syrup and bacon. No matter which recipe you choose, you're sure to enjoy these delicious and festive corn muffins.
SAVORY CORN MUFFINS
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.
Provided by USA WEEKEND columnist Pam Anderson
Categories Bread Quick Bread Recipes Muffin Recipes Savory Muffin Recipes
Yield 12
Number Of Ingredients 10
Steps:
- 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.
Nutrition Facts : Calories 240 calories, Carbohydrate 34.7 g, Cholesterol 52.2 mg, Fat 9.3 g, Fiber 1.6 g, Protein 5.1 g, SaturatedFat 5.3 g, Sodium 611.9 mg, Sugar 3.6 g
SAVORY CORN MUFFINS
Taken from USA Todays insert in our local paper found in Moms Grey Book...this is one of Pam Andersons recipes and goes well with Sausage and White Bean Soup.
Provided by Chabear01
Categories Breads
Time 30m
Yield 16 muffins, 16 serving(s)
Number Of Ingredients 10
Steps:
- Adjust over rack to middle position and heat oven to 450 degrees. Put a 12 cup muffin tin (with standard sized molds of 1/2 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 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, salt, baking powder and soda in medium mixing 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 for this) Bake until golden brown on sides and bottom, about 15 minutes. Turn onto wire rack; let cool 5 minutes. Serve.
- *** for picnics can be cooled to room temperature, wrapped in plastic and stored up to a day.
Nutrition Facts : Calories 173.6, Fat 7.2, SaturatedFat 4, Cholesterol 42.3, Sodium 454.6, Carbohydrate 24.5, Fiber 1.7, Sugar 2.6, Protein 3.9
SAVORY FALL CORN MUFFINS
Inspired by my Basic Corn Muffins recipe, I used applesauce, Cheddar cheese and fresh sage for a savory fall corn muffin.
Provided by Mott's
Categories Trusted Brands
Time 25m
Yield 12
Number Of Ingredients 12
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Grease a 12-cup muffin tin.
- Mix cornmeal, flour, baking powder, salt, and white pepper in a bowl.
- In separate bowl, mix together the egg, buttermilk, and applesauce. Add to dry ingredients; stir to combine.
- Stir in Cheddar cheese, apple, and sage; mix thoroughly. Spoon into prepared muffin pan.
- Bake until golden brown and a toothpick inserted in center comes out clean, about 15 minutes.
Nutrition Facts : Calories 148.4 calories, Carbohydrate 27.3 g, Cholesterol 19.2 mg, Fat 2.4 g, Fiber 1.1 g, Protein 4.3 g, SaturatedFat 1.2 g, Sodium 326.8 mg, Sugar 5.8 g
Tips for Making Savory Fall Corn Muffins:
- Use fresh corn kernels for the best flavor. If you don't have fresh corn, you can use frozen or canned corn, but be sure to drain it well. - Don't overmix the batter. Overmixing can make the muffins tough. Just mix until the ingredients are combined. - Fill the muffin cups about 2/3 full. This will allow the muffins to rise properly. - Bake the muffins at a high temperature for a short amount of time. This will help them to rise and brown evenly. - Let the muffins cool for a few minutes before serving. This will help them to hold their shape.Conclusion:
Savory fall corn muffins are a delicious and easy-to-make snack or side dish. They're perfect for using up leftover corn, and they're also a great way to enjoy the flavors of fall. With their sweet and savory flavor, these muffins are sure to be a hit with everyone who tries them. So next time you're looking for a quick and easy snack or side dish, give these savory fall corn muffins a try. You won't be disappointed!
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
