Corn Muffins
Serves: Makes 1 dozen muffins
  • 1 can (14.75 ounce) creamed corn
  • 2 cups yellow cornmeal
  • 1 cup buttermilk
  • 2 large eggs
  • 1 stick (8 tablespoons) melted butter
  • 1 cup all-purpose flour
  • 1 tablespoon sugar
  • 1½ teaspoons salt
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  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. Microwave creamed corn in a covered 1-quart Pyrex 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 mush is not stiff, microwave for another 30 seconds.) Whisk in buttermilk, then eggs and finally butter.
  3. Mix remaining 1 cup of cornmeal with 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 batter evenly among the cups (a spring-action ice cream scoop works well). 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