Corn Muffins
by: Three Many Cooks
Serves: Makes 1 dozen muffins
Ingredients
- 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
Instructions
- 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.
- 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.
- 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.
- 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.
Homemade corn muffins are the best!
Corn Muffins are one of my favorites but made with creamed corn makes them so good!
What a great recipe!
I like the technique of pre-heating the pan. This must give the muffins a nice crust.
Mmm, these look wonderful! I’m a huge fan of cornbread and these look perfect for dipping in chili!