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Savory Corn Muffins

SUBMITTED BY: USA WEEKEND columnist Pam Anderson PHOTO BY: NICEGIRL512

"This recipe yields a bread that's moist and savory and tastes distinctly of corn. Unlike many corn muffins, these stay moist, thanks to canned creamed corn."

RECIPE RATING:

Read Reviews (14)

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Original recipe yield 12 muffins

SERVINGS

(Help)

Servings
USMETRIC

INGREDIENTS (Nutrition)

1 (14.75 ounce) can creamed corn
2 cups yellow cornmeal, divided
1 cup buttermilk
2 large eggs
8 tablespoons melted butter
1 cup all-purpose flour
1 tablespoon white sugar
1 1/2 teaspoons salt
2 teaspoons baking powder
1/2 teaspoon baking soda

DIRECTIONS

Adjust oven rack to middle position and heat oven to 450 degrees. Put a 12-cup muffin tin (with standard-sized molds of 12-cup capacity) in oven to heat while preparing batter.
Microwave creamed corn in a 1-quart Pyrex-type 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 the mush is not stiff, microwave an additional 30 seconds or so. Whisk in buttermilk, then eggs and finally butter.
Mix remaining cornmeal with flour, sugar, salt, baking powder and soda in a medium bowl. Pour wet ingredients into dry and stir until just combined.
Remove muffin tin from oven; coat with non-stick cooking spray. Divide batter evenly among cups (a spring-action ice cream scoop works well).
Bake until golden brown on sides and bottom, about 15 minutes. Turn onto a wire rack; let cool 5 minutes. Serve.

FOOTNOTES

Picnic tip
Can be cooled to room temperature, wrapped in plastic and stored up to a day.
This recipe was originally featured in the USA WEEKEND article Warm Picnic for a Cool Day on October 5, 2003.
Find the Perfect Recipe from Pam Anderson.
Pam Anderson is the author of four cookbooks, including her latest, Perfect Recipes for Having People Over.
Copyright 2004 USA WEEKEND and columnist Pam Anderson. All rights reserved.

REVIEWS

Reviewed on Jan. 11, 2007 by NICEGIRL512

As the name indicates, this is a savory recipe, not a sweet one. Knowing that, and intending... MORE

Reviewed on Jan. 25, 2006 by GRIFLC

These muffins were definitely moist and stayed that way for a few days! I reduced the salt to... MORE

Reviewed on Dec. 22, 2007 by champagnegirl

I have the cookbook that this recipe appears in (Perfect Recipes For Having People Over by Pam... MORE

Reviewed on Oct. 15, 2005 by NELLCHICHI

I would recommend adding more sugar if you are using this for breakfast. I also made them... MORE

Reviewed on Apr. 25, 2005 by HANNAHG

An okay recipe - I have three stars because the muffins had WAY too much salt in them. Next... MORE

Reviewed on Sep. 10, 2005 by Pam T

These muffins were definitely moist and stayed that way for 3 days! The salty flavor is a... MORE

Reviewed on Aug. 2, 2005 by PAJAMAANGEL

I thought these were a little too salty and heavy. I would try it again using less salt. MORE

Reviewed on Jun. 10, 2007 by Barbara G. W.

Really good. For a true savory corn muffin, I would omit the sugar (I reduced the salt as... MORE

Reviewed on Nov. 20, 2004 by ZAKKIE

These were very good and moist...too moist, I think! MORE

Reviewed on Sep. 30, 2008 by emilymarie

This recipe was bland and flavorless. I'm sorry, I followed the directions exactly except for...

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