Corn Muffins With Real Corn
- Ready In:
- 24mins
- Ingredients:
- 8
- Yields:
-
24 muffins
- Serves:
- 24
ingredients
directions
- Sift the flour, cornmeal, sugar and salt into a large bowl.
- Make a well in the center and pour the buttermilk, buter and eggs inches.
- Stir just until combined.
- Fold in the corn.
- Pour into a lightly greased muffin pan, filling each cup half way.
- Bake for 6-8 minutes at 400 degrees then turn the pan and bake for 6 more mnutes.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
Made these tonight to go with chili. I quartered the recipe and got 5 muffins. For dietary reasons I had to make some changes: for the buttermilk I used 1/2 Tbsp of lemon juice in 1/2 cup Silk Unsweetened Organic Soy Milk, 1/8 cup of Eggbeaters for the egg, and for the melted butter I melted Smart Balance with Flaxseed Oil spread. I used drained, canned sweet corn (about 1/4 cup worth). I misread the cornmeal part and don't have self-rising cornmeal so I added 1/2 tsp plus 1/8 tsp baking powder to 1/2 cup yellow cornmeal. I followed the rest of the recipe as stated. I'm not sure what the "inches" part means in step 2, so ignored it. Mine needed to cook a bit longer than stated, though (almost 9 mins more), but the muffins turned out well-risen with a crispy top and cooked through and golden. Bf thought these were okay and I thought they were pretty good. I like sweet corn muffins and these weren't overly sweet imo. Thanks so much for sharing! :) Made for Please Review My Recipe tag game.
RECIPE SUBMITTED BY
<p>I am a trained chef, but my career has taken a back seat to my family and my sanity. I do work part time as a pastry chef/prep cook/expo at a small restaurant. It's really nice to work part time and do something I love.</p>
<p>I have a five year old son, a newborn baby girl (as of 2013) and have been married for 8 years. <br /><br /><br /></p>