Ingredients for Savory Corn Muffins
- 1 (15 ounce) can creamed corn
- 1 1/2 cups fine cornmeal
- 1 cup buttermilk
- 2 large eggs
- 4 tablespoons melted unsalted butter
- 1 cup all-purpose flour
- sugar
- 1 teaspoon salt
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- non-stick cooking spray
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How to Make Savory Corn Muffins
- Preheat oven to 450°F (232°C). Place a 12-cup muffin tin in the oven while it preheats.
- In a 1-quart Pyrex measuring cup, microwave 1 (15 ounce) can creamed corn until boiling. Stir in 1 cup fine cornmeal to create a thick paste. Microwave in 30-second intervals if needed until a very thick, stiff mush forms.
- In a separate bowl, whisk together 1 cup buttermilk, 2 large eggs, and 4 tablespoons melted unsalted butter.
- In a medium bowl, whisk together 1 cup all-purpose flour, ½ cup fine cornmeal, 1 teaspoon salt, 2 teaspoons baking powder, and ½ teaspoon baking soda.
- Gently fold the wet ingredients into the dry ingredients until just combined. Do not overmix.
- Remove the hot muffin tin from the oven and lightly coat the cups with non-stick cooking spray.
- Evenly divide the batter among the muffin cups.
- Bake for 15-20 minutes, or until golden brown and a toothpick inserted into the center comes out clean.
- Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
- Serve warm or at room temperature. For picnics, store cooled muffins in plastic wrap for up to one day.
Nutrition Information (Approximate per serving)
Sodium
18 g
Sugar
10g
Fat
20g
Carbs
8g
