Recipe 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."
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1 (14.75 ounce) can
yellow cornmeal, divided
1 1/2 teaspoons
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.
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!!
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....
DELICIOUS! I would definitely make these for company! As to whether they stay moist, I cannot say...none were left. I did use UNSALTED butter, ONLY 1 tsp. SALT, doubled the sugar to 2 Tbsp., and baked in my stoneware muffin pan, which was oiled/greased with a silicone pastry brush, for 17-18 minutes. (On second try, I tried greasing my stoneware with shortening BEFORE putting in oven, and it worked great.) Crunchy on the outside, and perfectly moist within. The secret is the preheated pan. Mmmm! Served with Ham and Bean Soup II (this site).
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.
These tasted great but were a little heavy. I had to add a considerable amount of extra buttermilk to get the batter to come together smoothly. I ended up with 18 muffins instead of 12. They tasted yummy and very buttery.
Very good! I didn't think it was too salty at all, in fact I thought it could have used a tad more to really bring out the corn flavor. (I did use unsalted butter.) But they turned out exactly as described, both crispy and moist. I followed the recipe exactly. I'll definitely use this again, perhaps adding in more corn or some jalapenos next time. ADD: I have tried adding 1/2 cup sugar, but it doesn't make a difference in taste. If you want to sweeten it, perhaps try 1 cup of sugar. Or eat it like my grandmother does - with butter and maple syrup on top. Also, my oven won't go to 450 degrees without setting off the smoke detectors, so for me, 20 minutes at 400 degrees is just right.
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!
* Percent Daily Values are based on a 2,000 calorie diet.
Savory Corn Muffins
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 84
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