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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)
Review/Rate This Recipe
Original recipe yield 12 muffins
SERVINGS
(
Help
)
Servings
US
METRIC
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
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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
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NICEGIRL512
Jan. 11, 2007
As the name indicates, this is a savory recipe, not a sweet one. Knowing that, and intending it to accompany red beans and rice, this recipe came out great for me. I had only a small (approx 8 oz) can of creamed corn, so I added about 1/2 cup of water and 1/2 cup more of buttermilk to make up for it. I was concerned about the consistency of the batter--it was about as thick as cooked cream of wheat--but the muffins rose up nicely and are not dense. Given others' complaints about saltiness, since I was using salted butter I reduced the added salt to a dash, but it could actually use a little more. Perhaps 1/2 tsp if using salted butter is the happy medium. I put in half a 4.75 oz can of green chilis to give it zing, and topped each one with a bit of shredded cheddar cheese to get a crackly, flavorful top. This made exactly four dozen mini muffins. Though they came out of the metal mini-muffin tins crispier, even those baked in the silicone mini-muffin pan have a satisfying texture, chewy on the outside and velvety on the inside.
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8 users found this review helpful
As the name indicates, this is a savory recipe, not a sweet one. Knowing that, and intending...
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Reviewed on Jan. 25, 2006 by GRIFLC
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GRIFLC
Jan. 25, 2006
These muffins were definitely moist and stayed that way for a few days! I reduced the salt to 1 tsp which was plenty for me. I would recommend increasing the sugar slightly. These may also be good if jalapenos were added (something I will try next time.) A great compliment to a Mexican meal but they need some doctoring if you're thinking about them for breakfast!!
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4 users found this review helpful
These muffins were definitely moist and stayed that way for a few days! I reduced the salt to...
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Reviewed on Dec. 22, 2007 by champagnegirl
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champagnegirl
Dec. 22, 2007
I have the cookbook that this recipe appears in (Perfect Recipes For Having People Over by Pam Anderson) and it calls for 1 stick of UNSALTED butter not regular butter as the recipe here states. If using regular salted butter just cut down on the salt as other reviews have suggested. Hope this helps....
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3 users found this review helpful
I have the cookbook that this recipe appears in (Perfect Recipes For Having People Over by Pam...
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Reviewed on Oct. 15, 2005 by
NELLCHICHI
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NELLCHICHI
Oct. 15, 2005
I would recommend adding more sugar if you are using this for breakfast. I also made them with plain milk rather than buttermilk and they were still moist.
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3 users found this review helpful
I would recommend adding more sugar if you are using this for breakfast. I also made them...
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Reviewed on Apr. 25, 2005 by HANNAHG
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HANNAHG
Apr. 25, 2005
An okay recipe - I have three stars because the muffins had WAY too much salt in them. Next time I would use less salt and maybe twice the sugar, or more. They had a nice crunch to them though! I also added chopped jalapenos to half of the batch - good!
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3 users found this review helpful
An okay recipe - I have three stars because the muffins had WAY too much salt in them. Next...
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Reviewed on Sep. 10, 2005 by Pam T
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Pam T
Sep. 10, 2005
These muffins were definitely moist and stayed that way for 3 days! The salty flavor is a little strong but the sugar seemed to counter most of that. Good add to a mexican meal, but not the best for breakfast.
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2 users found this review helpful
These muffins were definitely moist and stayed that way for 3 days! The salty flavor is a...
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Reviewed on Aug. 2, 2005 by PAJAMAANGEL
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PAJAMAANGEL
Aug. 2, 2005
I thought these were a little too salty and heavy. I would try it again using less salt.
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2 users found this review helpful
I thought these were a little too salty and heavy. I would try it again using less salt.
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Reviewed on Jun. 10, 2007 by Barbara G. W.
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Barbara G. W.
Jun. 10, 2007
Really good. For a true savory corn muffin, I would omit the sugar (I reduced the salt as recommended by others). I also used canola oil rather than butter. Very good.
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1 user found this review helpful
Really good. For a true savory corn muffin, I would omit the sugar (I reduced the salt as...
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Reviewed on Nov. 20, 2004 by
ZAKKIE
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ZAKKIE
Nov. 20, 2004
These were very good and moist...too moist, I think!
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1 user found this review helpful
These were very good and moist...too moist, I think!
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Reviewed on Sep. 30, 2008 by
emilymarie
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emilymarie
Sep. 30, 2008
This recipe was bland and flavorless. I'm sorry, I followed the directions exactly except for baking in a pan instead of in muffin tins, and it just didn't do it for my husband and I.
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0 users found this review helpful
This recipe was bland and flavorless. I'm sorry, I followed the directions exactly except for...