Recipes for "corn muffins"

Preheat oven to 400 degrees F (200 degrees C). Grease 12 muffin cups.

Mix flour, cornmeal, sugar, baking powder, and salt in a large bowl. Add buttermilk, butter, and egg; mix well. Spoon the batter into the prepared muffin cups.

Bake in the preheated oven until a toothpick inserted into the center comes out clean, 12 to 15 minutes. Cool in the pans 10 to 15 minutes before removing from pan to cool completely on a wire rack.

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.

Preheat oven to 375 degrees F (190 degrees C). Grease 12 muffin cups or line with paper muffin liners.

In a large bowl, cream together the butter and sugar until light and fluffy. Stir in the eggs one at a time, beating well with each addition, then stir in the vanilla.

In a separate bowl, stir together baking mix and cornmeal. Blend this mixture into the butter/egg mixture, alternately with the milk; stir just until combined. Spoon batter into prepared muffin cups.

Bake in preheated oven for 20 to 30 minutes, until golden.

Preheat oven to 350 degrees F (175 degrees C). Grease 18 muffin cups.

Mix flour, sugar, cornmeal, baking powder, and salt together in a large mixing bowl. Add cream-style corn, eggs, applesauce, and 1/2 cup milk to the flour mixture and beat with an electric hand mixer for 1 minute. Pour remaining milk into the batter and beat until just blended. Fill muffin tins 3/4 full of batter.

Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, 25 to 30 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

Preheat the oven to 350 degrees F (175 degrees C). Grease a muffin tin with cooking spray.

Combine corn, corn muffin mix, Cheddar cheese, green chile peppers, onion, milk, egg, chili powder, and salt in a medium bowl. Mix with a spoon until just combined.

Spoon batter into the prepared muffin tin.

Bake in the preheated oven until golden brown and set, 25 to 30 minutes.

Preheat an oven to 400 degrees F (200 degrees C). Grease 12 muffin cups, or line with paper muffin liners. Combine cornmeal, flour, baking powder, and salt in a bowl.

Beat the butter, honey, and sugar with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color. Add the room-temperature eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. Pour in the flour mixture alternately with the buttermilk, mixing until just incorporated.

Fill each muffin cup about 1/3 full. Place a banana slice onto the batter in each cup and top with about 1/2 teaspoon of peanut butter, pressing down slightly to cover the banana. Continue to fill each muffin cup with batter, until the cup is 2/3 full.

Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 25 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

Preheat the oven to 400 degrees F (200 degrees C).

Line muffin tin with paper baking cups. Spray each cup with cooking spray.

Stir together muffin mix, egg, milk, and 1/4 cup of shredded cheese in a bowl until combined.

Fill muffin cups halfway with batter.

Add 1 to 2 tablespoons of pulled pork to each cup.

Top with remaining batter.

Use the remaining 1/4 of shredded cheese to top each muffin.

Bake in the preheated oven until a toothpick inserted into the batter comes out clean, about 20 minutes.

Preheat oven to 400 degrees F (200 degrees C). Line 12 muffin cups with paper liners.

Stir milk and vinegar together in a small bowl; set aside to sour for 3 to 5 minutes.

Beat white sugar and butter together in a bowl using an electric mixer until creamy and smooth. Add eggs, egg yolk, soured milk, and lemon zest; beat until smooth, scraping down sides of bowl as needed.

Mix rice flour, cornmeal, baking powder, and salt in a bowl; slowly stir flour mixture into creamed butter mixture until just mixed. Gently fold in blueberries. Pour batter into the prepared muffin cups, filling each about 3/4 full. Sprinkle each muffin with raw sugar.

Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean, 18 to 20 minutes.

Preheat oven to 375 degrees F (190 degrees C). Line a muffin pan with paper muffin liners, and lightly spray liners with cooking spray.

Melt butter in a heavy saucepan over medium heat until golden brown. Remove from heat and stir in pineapple. Set aside to steep for 20 minutes.

Whisk flour, cornmeal, baking soda, and salt until combined. Set aside.

Combine buttermilk, eggs, and pineapple mixture in a large bowl. Whisk until smooth, about 1 minute. Add flour mixture to buttermilk mixture; whisk until just combined.

Divide batter evenly between the prepared muffin cups and bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean, about 25 minutes. Cool in the pan for 5 minutes before removing to cool completely on a wire rack.

Line a mini muffin tray with baking spray.

Simply Recipes / Annika Panikker

In a large bowl, add the cornmeal, flour, baking powder, baking soda, salt, and sugar. Stir together with a spatula until combined.

Simply Recipes / Annika Panikker

Simply Recipes / Annika Panikker

In another bowl, add the melted butter, eggs, and buttermilk and whisk until smooth.

Simply Recipes / Annika Panikker

Pour the buttermilk mixture into the dry ingredients and stir well, making sure there are no lumps or dry pockets of flour.

Simply Recipes / Annika Panikker

Cut each hot dog into 1-inch pieces. You’ll want 20 pieces total.

Simply Recipes / Annika Panikker

Using a tablespoon measure, distribute the cornbread batter into the greased muffin tray.

If you’re stingy with the batter, you can get 24 muffins, but they won’t be as cornbread-y. For the best ratio, make just 20 muffins, which will mean you have 4 wells empty in the tin.

Push a piece of hot dog into the batter of each well, making sure the hot dog goes all the way to the bottom.

Simply Recipes / Annika Panikker

Simply Recipes / Annika Panikker

Bake for 8 to 10 minutes until the muffins have risen, become a golden color, and a toothpick inserted into the cornbread portion of the muffin comes out clean.

Remove the muffins from the pan with the help of a small offset spatula. Serve the muffins warm with mustard, ketchup, or relish. They pack well making for a delicious lunch treat.

Leftovers can be stored in an airtight container in the fridge for up to 4 days. I think they are just as delicious fridge cold.

Love the recipe? Leave us stars and a comment below!

Simply Recipes / Annika Panikker

Simply Recipes / Annika Panikker

Preheat the oven to 400 degrees F (200 degrees C). Lightly grease muffin tins.

Stir cornbread mix and brown sugar together in a large bowl. Whisk eggs and milk in a small bowl until smooth. Fold eggs and cheese into cornbread mixture until moistened. Spoon mixture into muffin tins about 2/3 full. Add 1 hot dog half to each muffin.

Bake in the preheated oven until golden brown, about 14 to 18 minutes.

Prepare a skillet with cooking spray and place over medium-high heat.

Whisk together the muffin mix, flour, baking powder, egg, milk, and cooking oil until smooth.

Pour 1/4 cup of batter into skillet. Cook pancake until bubbles form on top and bottom is golden brown, 1 to 2 minutes; flip and cook until bottom side reaches same golden-brown color of top of pancake. Repeat until batter is completely used.

Preheat the oven to 375 degrees F (190 degrees C). Grease a muffin tin, or line with muffin papers.

In a large bowl, whisk together the flour, cornmeal, baking powder, baking soda, thyme, fennel seeds, salt, pepper, and sugar. Make a well in the center, and pour in the soy milk, egg, egg yolk, and oil. Stir just until blended. Spoon into the prepared muffin tin, filling cups about 3/4 full.

Bake for 18 to 20 minutes in the preheated oven, until the tops of the muffins spring back when lightly pressed. Cool in the pan for at least 5 minutes before removing from cups.

Preheat oven to 425 degrees F (220 degrees C). Spray 2 24-cup mini-muffin pans with cooking spray.

Cut hot dogs into 4 pieces crosswise and cut each piece lengthwise to make 8 pieces per hot dog.

Whisk flour, corn meal, sugar, baking powder, and salt in a bowl; stir in milk, egg, and vegetable oil to make a smooth batter. Stir chopped hot dogs into batter and spoon the mixture into prepared mini muffin cups.

Bake in the preheated oven until the corn muffins are lightly browned and set in the center, about 8 minutes.