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My review
Savory Corn Muffins
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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Ingredients
servings 240Original recipe yields 12 servings (12 muffins)
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Directions
{{model.addEditText}} Print- 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.
- Copyright 2004 USA WEEKEND and columnist Pam Anderson. All rights reserved.
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Reviews
Read all reviews 7381 Ratings
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Most helpful positive review
1/4/2007
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...
Most helpful critical review
1/25/2006
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 go...
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1/4/2007
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...
12/22/2007
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....
10/22/2008
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...
3/10/2012
These were really good and are pure comfort food! The directions say to boil the creamed corn and add cornmeal but I skipped this step and simply combined the dry ingredients in a bowl, combine...
1/25/2006
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 go...
10/15/2005
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.
3/27/2011
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 ...
2/27/2011
As is, this is a good recipe if you are looking for a moist corn muffin or bread to accompany dinner. As a breakfast muffin, it does not have enough sweetness. I had doubled the sugar and it sti...
1/21/2010
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 exactl...