Medium Bread

Savory Corn Muffins

Name: Savory Corn Muffins
Prep time: 24 min
Cook time: 54 min
Total time: 78 min
Yield: 4 servings
Cuisine: Unknown
Ingredients: 1 can creamed corn , 14.75 ounce; 2 cups yellow cornmeal , divided; 1 cup buttermilk; 2 large eggs; 8 tablespoons melted butter; 1 cup all-purpose flour; 1 tablespoon white sugar; 1.5 teaspoons salt; 2 teaspoons baking powder; 0.5 teaspoons baking soda

Total Time

1h 18m

24m prep · 54m cook

Servings

4 people

Rating

—

Difficulty

Medium

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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.

Ingredients

1 can creamed corn , 14.75 ounce
2 cups yellow cornmeal , divided
1 cup buttermilk
2 large eggs
8 tablespoons melted butter
1 cup all-purpose flour
1 tablespoon white sugar
1.5 teaspoons salt
2 teaspoons baking powder
0.5 teaspoons baking soda

Instructions

1

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.
2

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.
3

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.
4

Remove muffin tin from oven; coat with non-stick cooking spray. Divide batter evenly among cups (a spring-action ice cream scoop works well).
5

Bake until golden brown on sides and bottom, about 15 minutes. Turn onto a wire rack; let cool 5 minutes. Serve.