Savory Corn Muffins Recipe
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Savory Corn Muffins

By: USA WEEKEND columnist Pam Anderson  
"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."

Rating: This weblink has been rated 26 times with an average star rating of 3.9 Read Reviews (23)

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Original Recipe Yield 12 muffins
 

Ingredients

  • 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

  1. 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.
  2. 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.
  3. 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.
  4. Remove muffin tin from oven; coat with non-stick cooking spray. Divide batter evenly among cups (a spring-action ice cream scoop works well).
  5. 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.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 240 | Total Fat: 9.3g | Cholesterol: 57mg

 view all reviews »

The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
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
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
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
The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
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
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 23, 2008 by joy-of-jesus-smileymom 
DELICIOUS! I would definitely make these for company! As to whether they stay moist, I cannot... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
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
The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
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
The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
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
The reviewer gave this recipe 2 stars. This recipe averages a 0 star rating.
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
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 20, 2004 by ZAKKIE 
These were very good and moist...too moist, I think! MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 17, 2009 by Kimberly 
Made it with salted butter but added no extra salt. Then I added double the sugar. Followed... MORE

 
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