Best 3 Scallion Cornbread Muffins Recipes
Indulge in the delightful combination of sweet corn and aromatic scallions with our tempting Scallion Cornbread Muffins recipe. These irresistible muffins are not only easy to make but also pack a punch of flavor that will tantalize your taste buds. With a moist and tender crumb, each bite offers a burst of sweet corn kernels and a hint of savory scallions, perfectly complemented by a crispy golden crust. Whether you're looking for a quick and easy breakfast option, a savory snack, or a delectable side dish, these versatile muffins are sure to satisfy. Our collection also features an array of other delectable cornbread recipes, including classic Southern Cornbread, fluffy Sweet Cornbread, and hearty Jalapeno Cornbread. Each recipe is carefully crafted to deliver a unique taste experience, ensuring that there's something for every cornbread enthusiast.
Here are our top 3 tried and tested recipes!
BACON AND SCALLION CORN MUFFINS
Provided by Giada De Laurentiis
Categories side-dish
Time 50m
Yield 12 muffins
Number Of Ingredients 12
Steps:
- Position an oven rack in the center of the oven and preheat to 400 degrees F. Line a standard 12-cup muffin pan with paper liners.
- In a large nonstick skillet, cook the bacon, over medium heat until crisp and brown. Transfer the bacon to paper towels; drain and cool.
- In a large bowl, whisk together the buttermilk, hot sauce and eggs. Combine the cornmeal, flour, sugar, baking powder, salt and pepper in a food processor. Drop in the cold butter cubes. Using on/off turns, blend until the butter is cut in finely and the mixture resembles a coarse meal. Pour the dry ingredients over the buttermilk mixture. Scatter the bacon and green onions over the batter. Using a thin, flexible spatula, fold the batter together, scraping up the liquids from the bottom each time and turning the bowl as you fold. Do not over-fold; some dry patches are fine. Using a rounded 1/3 cup of batter for each muffin, fill the paper liners.
- Bake until puffed and browning at edges, and a tester inserted into the center comes out clean, 18 to 20 minutes. Let the muffins stand 5 to 10 minutes. Twist each muffin in place to loosen the edges from the pan. Lift the muffins out onto a rack and cool.
BACON AND SCALLION CORN MUFFINS
Provided by Giada De Laurentiis
Categories side-dish
Time 1h10m
Yield 12 muffins
Number Of Ingredients 12
Steps:
- Position an oven rack in the center of the oven and preheat to 400 degrees F. Line a standard 12-cup muffin pan with paper liners.
- In a large nonstick skillet, cook the bacon, over medium heat until crisp and brown. Transfer the bacon to paper towels; drain and cool.
- In a large bowl, whisk together the buttermilk, hot sauce and eggs. Combine the cornmeal, flour, sugar, baking powder, salt and pepper in a food processor. Drop in the cold butter cubes. Using on/off turns, blend until the butter is cut in finely and the mixture resembles a coarse meal. Pour the dry ingredients over the buttermilk mixture. Scatter the bacon and green onions over the batter. Using a thin, flexible spatula, fold the batter together, scraping up the liquids from the bottom each time and turning the bowl as you fold. Do not over-fold; some dry patches are fine. Using a rounded 1/3 cup of batter for each muffin, fill the paper liners.
- Bake until puffed and browning at edges, and a tester inserted into the center comes out clean, 18 to 20 minutes. Let the muffins stand 5 to 10 minutes. Twist each muffin in place to loosen the edges from the pan. Lift the muffins out onto a rack and cool.
SCALLION CORNBREAD MUFFINS
Serve these cornbread muffins with our Buttermilk Chicken.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Yield Makes 6
Number Of Ingredients 9
Steps:
- Preheat oven to 450 degrees. Lightly grease 6 cups of a standard-size muffin pan with vegetable oil. In a large bowl,combine cornmeal, flour, sugar, baking powder, and salt. Make a well in the center; stir in buttermilk, oil, egg, and scallions. Fill muffin cups two-thirds full and bake until a toothpick inserted in center of a muffin comes out clean, 10 to 13 minutes.
Tips for Making Scallion Cornbread Muffins:
- Use fresh corn kernels. Fresh corn kernels give the muffins a sweeter and more flavorful taste. If you don't have fresh corn, you can use frozen corn kernels that have been thawed and drained. - Don't overmix the batter. Overmixing the batter will make the muffins tough. Mix the batter just until the ingredients are combined. - Use a well-seasoned cast iron skillet. A well-seasoned cast iron skillet will help the muffins cook evenly and give them a crispy crust. - Bake the muffins at a high temperature. Baking the muffins at a high temperature will help them rise and give them a golden brown color. - Let the muffins cool before serving. Let the muffins cool for at least 5 minutes before serving. This will help them hold their shape and make them easier to handle.Conclusion:
Scallion cornbread muffins are a delicious and easy-to-make side dish that can be served with a variety of meals. They are perfect for breakfast, lunch, or dinner. 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 side dish, give these scallion cornbread muffins a try!
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
