Quick & Easy Gourmet Corn Muffins
"I wanted a corn muffin recipe I could double and triple easily to bring to our Thanksgivings this year. Finances are tight so I wanted to make something that tasted and looked more expensive and gourmet than it really was. I remembered having some delicious gourmet corn muffins at a breakfast a few years ago with real corn kernels that were very sweet and moist and I wanted to make that deliciousness for everyone else.
They turned out wonderful and picky DBF requested I make them again. Major compliments everywhere. A definite crowd pleaser!!!! (and very simple per Jiffy box). I recommend doubling the ingredients to make 16 because these are yummy and disappear fast! :)
I made 5 batches for thanksgiving so $2.15 for the 5 Jiffy boxes $1.00 for the eggs (and I had extras to make breakfast for days) $1.50 for the cans of creamed corn and I had milk, honey, and spices on hand. I spent about $4.65 for 40 yummy corn muffins so not too shabby! I guess I'm sort of the "Frugal Gourmet." lol"
- Ready In:
- 25mins
- Ingredients:
- 8
- Yields:
-
8 muffins
- Serves:
- 8
ingredients
- 1 (8 1/2 ounce) box Jiffy corn muffin mix
- 1 large egg
- 1⁄3 cup milk
- 7 ounces creamed corn (or half a 14 oz can)
- 1 tablespoon honey
- 1⁄2 teaspoon dried chipotle powder
- 1⁄3 teaspoon cracked black pepper
- 1⁄4 teaspoon cinnamon
directions
- Preheat oven to 400 degrees.
- Mix all ingredients in a bowl and let the the batter rest in the bowl for 3-4 minutes.
- Re-stir batter and pour into muffin tins/cupcake papers or a well-greased muffin pan.
- Bake for 20 minutes or until the muffins are a gorgeous golden brown.
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Reviews
-
I have made these muffins twice now with great success both times. They make an excellent change of pace over regular corn muffins and really don't add anything to the prep time. I recommend trying these, as they are worth the extra minute it takes to throw them together.<br/><br/>The first occasion I made them for was for Thanksgiving dinner where I made 2 double batches using the Jiffy mix. After hearing the comment "These are Great! What is in these Muffins?" coming from around the table, I knew I found a winner. <br/><br/>On the second occasion I made a double batch using Recipe #345502 in place of the jiffy mix, and to go with Recipe #150863 . <br/> <br/>On both occasions, due to the tastes of other diners, I substituted Chili Powder for the Chipotle Powder. But being a Chipotle fan myself I know they would be even better without the substitution. I also cut back a tiny bit on the milk (1/2 cup instead of 2/3 for a double batch) due to the extra liquid in the creamed corn. BTW I make double batches because I would rather have leftover muffins hanging around the house than a 1/2 can of Creamed Corn .<br/><br/>I will be making these often and I will be considering trying some add-ins such as green chillies and or some cheese. -
These were really good, great combination of add-ins. You would never guess this is from a cheap little mix. Very tender and so rich they did not need any added butter when serving. I served these with chili. -
I just made these delicious muffins to go with corn chowder. They were moist and pleasantly spicy. The cinnamon added a nice little extra something that made everyone ask "What is that?" We will definitely be having these again.
Tweaks
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I have made these muffins twice now with great success both times. They make an excellent change of pace over regular corn muffins and really don't add anything to the prep time. I recommend trying these, as they are worth the extra minute it takes to throw them together.<br/><br/>The first occasion I made them for was for Thanksgiving dinner where I made 2 double batches using the Jiffy mix. After hearing the comment "These are Great! What is in these Muffins?" coming from around the table, I knew I found a winner. <br/><br/>On the second occasion I made a double batch using Recipe #345502 in place of the jiffy mix, and to go with Recipe #150863 . <br/> <br/>On both occasions, due to the tastes of other diners, I substituted Chili Powder for the Chipotle Powder. But being a Chipotle fan myself I know they would be even better without the substitution. I also cut back a tiny bit on the milk (1/2 cup instead of 2/3 for a double batch) due to the extra liquid in the creamed corn. BTW I make double batches because I would rather have leftover muffins hanging around the house than a 1/2 can of Creamed Corn .<br/><br/>I will be making these often and I will be considering trying some add-ins such as green chillies and or some cheese.
RECIPE SUBMITTED BY
I'm just getting back into cooking in my twenties. I loved to experiment as a teen with baking and main dishes which were often big hits at work and home. My mom wasn't much of a cook so I made lots of our meals. She's since found TV Food Network but of course she waited until I was out of the house to start cooking! :) I'm dairy-free so I try hard to adapt different dishes to compensate for loss of flavor so my boyfriend and I can eat the same meals. My main motto is "save time but save the flavor." I try to cut corners when I can to save time and money WITHOUT sacrificing taste and quality. Obviously my favorite cooking show is Semi-Homemade. I also love Everyday Italian when I have the time and money for extra special ingredients. I'm not Suzie Homemaker or Martha Stewart but I aim to please.
I think it's super important for restaurants and food companies to be sensitive to people with food allergies and label allergens. I really hope it becomes mandatory soon because I have to be very careful when I dine-out or go shopping and it's very confusing, irritating, and a huge bummer. Visit http://www.foodallergy.org/ for more info or to help pass the legislation.
