Cherry Jam-Filled Corn Muffins
Serves: Makes 1 dozen
  • 1 can (14.75 ounce) creamed corn
  • 2 cups yellow cornmeal, divided
  • 1 cup buttermilk
  • 2 large eggs
  • 1 stick (8 tablespoons) melted butter or ½ cup melted coconut oil
  • 1 cup dried cherries, chopped if large
  • 1 cup all-purpose flour
  • ¼ cup sugar
  • 1½ teaspoons salt
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ cup cherry jam or preserves
  1. Adjust oven rack to middle position and heat oven to 450 degrees. Set a 12-cup muffin tin (each cup with ½ cup capacity) in oven to heat while making batter.
  2. Heat creamed corn in a medium saucepan over medium heat. Stir in 1 cup of the cornmeal; continue to cook to make a very thick pasty mush. Whisk in buttermilk, then eggs and finally butter or coconut oil.
  3. Mix remaining 1 cup of cornmeal with cherries, flour, sugar, salt, baking powder and soda in a medium bowl. Pour wet ingredients into dry; stir until just combined.
  4. Remove muffin tin from oven, spray lightly with vegetable cooking spray; divide half the batter evenly among the cups. Using the spoon tip to create the opening in the batter, burrow a generous teaspoon of jam in each muffin cup; top with remaining batter. Bake until muffins are golden brown, especially on sides and bottom, about 15 minutes. Turn muffins onto a wire rack and let cool for 5 minutes. Serve.
Recipe by Three Many Cooks at