Corn Muffin Recipe?

Most recipes include cornmeal even if you are using creamed corn.

The creamed corn just adds moisture and sweetness but it isn't enough to give you a corn muffin. Cornmeal must be used.

1

Savory Corn Muffins columnist Pam Anderson

"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."

recipe yield: 12 muffins

INGREDIENTS

1 (14.75 ounce) can creamed corn

2 cups yellow cornmeal, divided

1 cup buttermilk

2 large eggs

8 tablespoons melted butter

1 cup all-purpose flour

1 tablespoon white sugar

1 1/2 teaspoons salt

2 teaspoons baking powder

1/2 teaspoon baking soda

DIRECTIONS

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.

I add creamed corn and a small can of chopped mild chilis to my Jiffy Corn Muffin mix. It is fantastic with homemade chili. Because the corn and chilis make it pretty liquid, I usually use 2 boxes of muffin mix so the consistency is right. I individually wrap and freeze the muffins so I always have them on hand. They are also great split, then put some butter and shredded cheese on them, put under the broiler until cheese melts and serve with a salad for lunch of as an appetizer.

You can get a corn muffin mix in box you just add milk and eggs. Then you add the cream and melted butter to the mix.