Corn Muffin Recipe With Corn

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Listing Results Corn Muffin Recipe With Corn

9 hours ago Instructions Checklist. Step 1. Preheat oven to 400 degrees F (200 degrees C). Grease muffin pan or line with paper muffin liners. Advertisement. Step 2. In a large bowl, mix together corn meal, flour, sugar, baking powder and salt. Add egg, oil and milk; stir gently to combine. Spoon batter into prepared muffin cups.

Rating: 5/5(850)
Calories: 154 per serving

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2 hours ago Make a well in the center and pour the buttermilk, buter and eggs inches. Stir just until combined. Fold in the corn. Pour into a lightly greased muffin pan, filling each cup half way. Bake for …

Rating: 5/5(2)
Total Time: 24 mins
Category: Quick Breads
Calories: 156 per serving
1. Sift the flour, cornmeal, sugar and salt into a large bowl.
2. Make a well in the center and pour the buttermilk, buter and eggs inches.
3. Stir just until combined.
4. Fold in the corn.

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3 hours ago 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. …

Rating: 5/5(305)
Total Time: 38 mins
Servings: 12
Calories: 164 per serving
1. Preheat oven to 375 degrees F (190 degrees C). Grease 12 muffin cups or line with paper muffin liners.
2. 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.
3. 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.
4. Bake in preheated oven for 20 to 30 minutes, until golden.

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1 hours ago Preheat oven to 425 degrees. Spray muffin tin with nonstick spray or line with paper muffin cups. Combine cornmeal, flour, sugar, baking powder and salt. Stir well. Combine beaten egg, …

Rating: 5/5(41)
Category: Quick Breads
Calories: 131 per serving
1. Preheat oven to 425 degrees.
2. Spray muffin tin with nonstick spray or line with paper muffin cups.
3. Combine cornmeal, flour, sugar, baking powder and salt.
4. Stir well.

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7 hours ago Jiffy Corn Bread with Creamed Corn Mart'ys Musings. sour cream, eggs, Jiffy Corn Muffin Mix, melted butter, salt and 1 more.

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4 hours ago Cornbread Muffins Goat Berry Kitchen. sugar, salt, baking powder, yellow cornmeal, unsalted butter and 4 more. Cornbread Muffins Once Upon A Chef. unsalted butter, yellow cornmeal, all-purpose flour, large eggs and 5 more.

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3 hours ago Preparation. Heat oven to 400 degrees, and generously butter the cups and tops of a muffin tin. (The muffins will overflow, and those crisp edges are delicious.) In a large …

Rating: 4/5
Category: Breakfast, Breads, Side Dish
Servings: 12
Total Time: 40 mins
1. Heat oven to 400 degrees, and generously butter the cups and tops of a muffin tin. (The muffins will overflow, and those crisp edges are delicious.)
2. In a large bowl, whisk together cornmeal, flour, granulated sugar, baking powder, salt and baking soda.
3. In a separate bowl, whisk together melted butter, sour cream, milk and eggs. Fold butter mixture into dry ingredients, then scoop batter into muffin tin (it will be very full). Sprinkle each muffin top with Demerara sugar.
4. Bake until golden on the edges, 18 to 22 minutes. Cool on a wire rack for 10 minutes, then remove from muffin tin and cool to room temperature. Serve with even more butter.

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5 hours ago I found this recipe in a cookbook called. Quick Vegetarian Pleasures. Makes 12 muffins. These are light and moist, with a mild but irresistible cheese accent. They are equally good served for …

Rating: 5/5(6)
Category: Quick Breads
Calories: 192 per serving
1. Preheat oven to 425 degrees.
2. Butter the insides and the top of a regular muffin pan (1/3 cup).
3. In large bowl thoroughly combine the flour, cornmeal, baking powder, salt and sugar.
4. In medium bowl, beat the egg.

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Just Now Add the honey and milk and whisk to combine. In a separate large bowl, combine the flour, cornmeal, sugar, baking powder, and salt. Whisk to combine. Add …

Cuisine: American, Southern, Tex-Mex
Total Time: 30 mins
Category: Breads
Calories: 216 per serving
1. Preheat the oven to 350°F degrees. Line a muffin pan with paper liners or spray with non-stick cooking spray. (I prefer to use non-stick cooking spray so the muffins get nice and crisp on the edges.)
2. In a medium bowl, break up the eggs with a whisk. Whisk in the honey, and then the milk. Set aside.
3. In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, and salt. Add the milk mixture and the melted butter to the dry ingredients. Whisk until just blended. Do not overmix; it's okay if there are a few lumps. Spoon the batter evenly into the prepared muffin pan, filling each cup about 3/4 full. Bake for 17 to 20 minutes, or until the tops are set and golden. (Note that the muffins will not dome.) Cool the muffins for a few minutes in the pan, then serve warm.
4. Note: If you'd prefer to make this as cornbread rather than muffins, spray an 8-inch square pan with non-stick cooking spray and bake at 350 degrees for 25 to 30 minutes.

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8 hours ago Grease two 12 muffin tins or line with liners. Put all dry ingredients in large bowl and mix well. Add buttermilk, mayonnaise, butter and shortening to dry …

Rating: 5/5(4)
Total Time: 24 mins
Category: Quick Breads
Calories: 135 per serving
1. Heat oven to 425°F.
2. Grease two 12 muffin tins or line with liners.
3. Put all dry ingredients in large bowl and mix well.
4. Add buttermilk, mayonnaise, butter and shortening to dry ingredients.

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3 hours ago Ingredients. 1 pkg. “JIFFY” Vegetarian Corn Muffin Mix or 1 pkg. “JIFFY” Corn Muffin Mix. 1 can (8.25 oz) cream corn. 1/4 cup sour cream.

Category: Muffins

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6 hours ago Fold in corn. Fill greased muffin cups three-fourths full. Bake at 400° for 18-23 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before …

Rating: 5/5(9)
Estimated Reading Time: 50 secs
Servings: 0.5
Total Time: 35 mins
1. In a large bowl, combine the first six ingredients.
2. In another bowl, combine the egg, egg yolk, buttermilk and oil.
3. Stir into dry ingredients just until moistened.
4. Fold in corn., Fill greased muffin cups three-fourths full.

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7 hours ago A fluffy corn muffin is great for dinner, but I really enjoy one for breakfast and have been looking for that bakery-style recipe to keep from having to buy one to satisfy my fix. Two days ago, …

Rating: 4.6/5(70)
Total Time: 33 mins
Category: Side Dish
Calories: 204 per serving
1. Preheat oven to 350 degrees F.
2. Combine flour, cornmeal, baking powder and salt in a medium bowl.
3. In a large bowl, cream together butter and sugar with an electric hand mixer.
4. Add milk and oil and mix on low. Add two slightly beaten eggs to the mixture and whisk or lightly beat to incorporate.

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5 hours ago Directions. In a bowl, combine the dry ingredients. Add eggs, shortening and 1/2 cup milk; beat for 1 minute. Add remaining milk; beat just until blended. Fill 12 paper-lined …

Rating: 5/5(14)
Estimated Reading Time: 40 secs
Servings: 12
Total Time: 35 mins
1. In a bowl, combine the dry ingredients. Add eggs, shortening and 1/2 cup milk; beat for 1 minute.
2. Add remaining milk; beat just until blended.
3. Fill 12 paper-lined muffin cups three-fourths full.
4. Bake at 350° until muffins test done, 25-30 minutes.

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3 hours ago 1. Heat oven to 400°F. Grease bottoms only of 8 regular-size muffin cups with shortening, or line with paper baking cups. 2. In medium bowl, beat milk, oil and …

Rating: 5/5(6)
Category: Side Dish
Servings: 8
Total Time: 30 mins
1. Heat oven to 400°F. Grease bottoms only of 8 regular-size muffin cups with shortening, or line with paper baking cups.
2. In medium bowl, beat milk, oil and egg with spoon. Stir in remaining ingredients except corn just until flour is moistened. Fold in corn. Divide batter evenly among muffin cups (about 3/4 full).
3. Bake 18 to 20 minutes or until golden brown. Immediately remove from pan to wire rack. Serve warm or cool.

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5 hours ago Stir in the corn kernels. Divide the batter evenly among the muffin cups. Bake for 15 to 18 minutes, or until the tops are golden and a thin knife inserted into the center of the …

Rating: 4/5(517)
Category: Breakfast
Servings: 12
Total Time: 40 mins
1. Getting ready: Center a rack in the oven and preheat the oven to 400 degrees F. Butter or spray the 12 molds in a regular-size muffin tin or fit the molds with paper muffin cups. Alternatively, use a silicone muffin pan, which needs neither greasing nor paper cups. Place the muffin pan on a baking sheet.
2. In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, baking soda, salt and nutmeg, if you’re using it. In a large glass measuring cup or another bowl, whisk the buttermilk, melted butter, oil, egg and yolk together until well blended. Pour the liquid ingredients over the dry ingredients and, with the whisk or a rubber spatula, gently but quickly stir to blend. Don’t worry about being thorough — the batter will be lumpy and that’s just the way it should be. Stir in the corn kernels. Divide the batter evenly among the muffin cups.
3. Bake for 15 to 18 minutes, or until the tops are golden and a thin knife inserted into the center of the muffins comes out clean. Transfer the pan to a rack and cool 5 minutes before carefully removing each muffin from its mold.

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4 hours ago honey, sour cream, egg, milk, Crisco Pure Corn Oil, Martha White® Plain Enriched Yellow Corn Meal and 3 more Molasses-Buttermilk Cornbread Muffins with a Salty Maple Glaze KitchenAid medium-fine yellow cornmeal, confectioners sugar, …

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3 hours ago Bake muffins, rotating pan halfway through, until tops are golden brown and a tester inserted into the center comes out clean, 18–20 minutes. Let cool slightly in pan. Transfer muffins to …

Rating: 4.6/5(51)
Estimated Reading Time: 6 mins
Servings: 12
1. Preheat oven to 400°. Generously coat a standard 12-cup muffin pan with nonstick spray.
2. Whisk flour, cornmeal, sugar, baking powder, baking soda, kosher salt, and pepper in a large bowl. Stir in 1½ cups corn.
3. Lightly whisk eggs and egg yolk in a medium bowl, then whisk in sour cream, milk, and butter.
4. Create a well in the center of dry ingredients. Pour egg mixture into well and stir with a wooden spoon until batter is just combined.

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Just Now Grease or put muffin cups into a 12-muffin pan. (or use a 9-inch square baking pan). Combine dry ingredients in a bowl: cornmeal, flour, sugar, baking powder, salt. In another bowl, …

Rating: 4.5/5(4)
Total Time: 35 mins
Category: Quick Breads
Calories: 275 per serving
1. Preheat oven to 400 degrees.
2. Grease or put muffin cups into a 12-muffin pan. (or use a 9-inch square baking pan).
3. Combine dry ingredients in a bowl: cornmeal, flour, sugar, baking powder, salt.
4. In another bowl, combine wet ingredients: eggs, sour cream and melted butter.

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4 hours ago Directions. Preheat oven to 400 degrees F. Coat twelve 2 1/2-inch muffin cups with cooking spray. In a medium bowl, combine flour, cornmeal, sugar, baking powder, and salt; set aside. …

Rating: 5/5(1)
Total Time: 25 mins
Category: Vegetarian Thanksgiving Recipes
Calories: 141 per serving
1. Preheat oven to 400 degrees F. Coat twelve 2 1/2-inch muffin cups with cooking spray. In a medium bowl, combine flour, cornmeal, sugar, baking powder, and salt; set aside.
2. In a small bowl, combine eggs, milk and oil. Add egg mixture all at once to flour mixture. Stir just until moistened. Spoon batter into prepared muffin cups, filling each cup two-thirds full. Bake about 15 minutes or until lightly browned and a toothpick inserted near centers comes out clean. Serve warm.

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3 hours ago How to Make Corn Muffins Recipe: First, prepare a muffin tin with paper liners and preheat oven to 400 degrees. Whisk together the dry ingredients. Next, beat …

Ratings: 9
Category: Bread
Cuisine: American
Total Time: 30 mins
1. Preheat oven to 400 degrees F. Line a muffin tin with paper liners.
2. Whisk together the dry ingredients in a large bowl.
3. Beat together the wet ingredients in a large measuring cup, and add to the dry ingredients. Stir until all of the ingredients are just combined (don’t over-mix!).
4. Use a 4-tablespoon ice cream scoop to divide the batter evenly among the muffin cups. Don’t level off the batter mounds, keep them as mounds (it’ll make for a prettier muffin).

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8 hours ago A soft and fluffy cornbread muffin recipe with corn baked right into the batter. A delicious, easy way to incorporate fresh corn into an easy cornbread muffin that the whole family will …

Reviews: 8
Category: Bread, Side Dish
Servings: 18
Total Time: 40 mins
1. Melt butter and set aside. Prep a muffin pan with liners or a coating of butter and flour, and preheat the oven to 350°F.
2. Shuck corn and remove silks as best you can. Place the flat end of the corn against the bottom of a shallow bowl and slice the corn from the cob into the bowl. Discard cob and set kernels aside.
3. Combine flour, cornmeal, brown sugar, baking powder, and salt in a large bowl and whisk to combine.
4. Measure the milk into a bowl and whisk eggs into it. Add milk mixture and melted butter to the dry mixture and stir gently until batter comes together.

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9 hours ago Vegan Agave Cornbread Muffins. Rating: 4.76 stars. 202. This vegan cornbread is made with whole-wheat flour and sweetened with agave syrup. It got votes as being better than traditional cornbread muffins by my anti-vegan roommates! They can also be made macrobiotic if you substitute the agave with maple syrup.

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7 hours ago Into a large bowl, mix the cornmeal, flour, baking powder, sugar, and salt. In another bowl, whisk together the whole milk, eggs, butter, and honey. Add the wet …

Rating: 5/5(529)
Steps: 3
Difficulty: Easy
Total Time: 25 mins
1. Preheat oven to 400 degrees F.
2. Into a large bowl, mix the cornmeal, flour, baking powder, sugar, and salt. In another bowl, whisk together the whole milk, eggs, butter, and honey. Add the wet to the dry ingredients and stir until just mixed.
3. Place muffin paper liners in a 12-cup muffin tin. Evenly divide the cornbread mixture into the papers. Bake for 15 minutes, until golden.

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9 hours ago Directions. Set a rack in the middle of the oven and preheat to 400 degrees F. Grease a 6 slot muffin pan with non-stick vegetable spray. In a small saucepan, melt the butter. Add the onions …

Rating: 4.8/5(10)
Author: Bobby Flay
Servings: 6
Category: Side-Dish
1. Set a rack in the middle of the oven and preheat to 400 degrees F. Grease a 6 slot muffin pan with non-stick vegetable spray.
2. In a small saucepan, melt the butter. Add the onions and garlic and cook until soft.
3. In a large mixing bowl, whisk together the milk, eggs, bell pepper, jalapeno, corn and cilantro. Whisk in the butter mixture.
4. In a separate bowl, stir together the cornmeal, flour, baking powder, soda, salt and sugar. Mix into the liquid mixture.

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7 hours ago Corn Bread Bites. Credit: Photo: Becky Luigart-Stayner. View Recipe: Corn Bread Bites. This recipe also makes a dozen muffins in a standard muffin tin; bake 17 minutes or until golden brown. You also can double the recipe and freeze the extra muffins for up to one month.

Estimated Reading Time: 2 mins

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7 hours ago Preheat oven to 375 degrees F (190 degrees C). Grease muffin cups or line with paper muffin liners. Advertisement. Step 2. Sift flour, cornmeal, brown sugar, …

Rating: 4.4/5(240)
Total Time: 40 mins
Servings: 12
Calories: 180 per serving
1. Preheat oven to 375 degrees F (190 degrees C). Grease muffin cups or line with paper muffin liners.
2. Sift flour, cornmeal, brown sugar, salt and baking powder together into a large bowl. Dredge the blueberries in the sifted ingredients. In a small bowl, combine the milk, butter and egg. Stir the wet ingredients into the flour mixture just until moistened. Spoon batter into prepared muffin tins.
3. Bake in preheated oven for 20 minutes. Let muffins sit for 10 minutes before removing from the pan.

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6 hours ago Directions. In a large bowl, combine the muffin mix and brown sugar. Combine the egg and milk; stir into dry ingredients just until moistened. Fold in blueberries. Coat muffin

Rating: 4.8/5(4)
Estimated Reading Time: 40 secs
Servings: 8
Total Time: 25 mins
1. In a large bowl, combine the muffin mix and brown sugar.
2. Combine the egg and milk; stir into dry ingredients just until moistened.
3. Fold in blueberries. , Coat muffin cups with cooking spray or use paper liners.
4. Fill half full with batter. Bake at 400° for 12-15 minutes or until a toothpick inserted in muffin comes out clean.

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7 hours ago Fill each can about 2/3 full with corn muffin batter. Divide remaining 1/2 cup shredded cheese evenly over top. Place cans on baking sheet and bake for 20 minutes or until golden brown.

Rating: 5/5(61)
Servings: 10
Cuisine: American
Author: Sandra Lee
1. 10 empty (6-ounce) tomato paste cans, cleaned
2. Butter-flavored nonstick cooking spray
3. Preheat oven to 400 degrees F.
4. In a large bowl, mix all ingredients except for 1/2 cup shredded cheese. Set aside. Spray nonstick butter spray inside cans. Fill each can about 2/3 full with corn muffin batter. Divide remaining 1/2 cup shredded cheese evenly over top. Place cans on baking sheet and bake for 20 minutes or until golden brown.

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1 hours ago Position a rack in the center of the oven and heat to 400 F. Grease a 12-cup muffin pan. In a bowl, combine the flour, cornmeal, sugar, baking powder, baking …

Rating: 4/5(56)
Total Time: 25 mins
Category: Breakfast, Side Dish, Bread
Calories: 152 per serving

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8 hours ago These Cornbread Muffins are made with creamed corn so they truly taste of corn and are more moist than traditional Southern cornbread. A terrific side …

Rating: 5/5(86)
Total Time: 30 mins
Category: Bread, Muffin, Side
Calories: 231 per serving
1. Preheat oven to 180C/350F. Brush a 12 hole standard muffin tin with melted butter.
2. Combine Dry ingredients in a bowl and give them a quick stir to combine.
3. Whisk Wet ingredients in a bowl until combined.
4. Pour Wet into Dry ingredients. Mix until combined.

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3 hours ago This corn muffins are a favorite because they use very common pantry staples. There is nothing fancy going into these 6, jumbo muffins. The most key ingredient in this muffin recipe is the …

Rating: 5/5(1)
Total Time: 25 mins
Category: Breakfast, Brunch, Side Dish
Calories: 464 per serving
1. Preheat your oven to 350 degrees Fahrenheit. Make sure your oven rack is in the center position.
2. Prepare your jumbo muffin tin with 6 jumbo liners. I always prefer to use jumbo cupcake liners with my muffins to prevent sticking.
3. Whisk together the flour, corn meal, baking powder, and salt.
4. In your medium bow, add softened butter (which you can soften in the microwave about 10-15 seconds medium power) and sugar. Add in the milk, oil, honey, and one egg at a time. You can use a hand mixer, or wooden spoon to combine.

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3 hours ago Use a rubber spatula to fold in the corn. Transfer the batter to a covered container and refrigerate overnight, or for up to 36 hours. To bake the muffins: Preheat the oven to 425°F. Line …

Rating: 5/5(2)
Total Time: 8 hrs 50 mins
Category: Breakfast, Brunch, Side Dish, Snack
Calories: 206 per serving
1. Whisk together the flour, sugar, cornmeal, baking powder, and salt in a large mixing bowl. Add the milk and eggs and whisk until just combined. Slowly pour in the oil while whisking until smooth.
2. Use a rubber spatula to fold in the corn. Transfer the batter to a covered container and refrigerate overnight, or for up to 36 hours.
3. To bake the muffins: Preheat the oven to 425°F. Line either a standard muffin pan with 12 muffin papers or line a jumbo muffin pan with 6 jumbo muffin papers.
4. Spoon the batter evenly into the papers (I use an ice cream scoop), stopping ½ inch from the top (135 grams each for jumbo muffins and about half that for standard muffins).

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1 hours ago Spray 12-­cup muffin tin, including top, with vegetable oil spray. In medium bowl, whisk together flour, cornmeal, baking powder, baking soda, and salt. In large bowl, whisk sugar and eggs until well combined, light-­colored, and thick, about 1 minute. Add sour cream, melted butter, and milk and whisk to combine.

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2 hours ago Directions. Adjust oven rack to middle position and preheat the oven to 400°F. Either line a muffin tin with paper liners, or generously grease each cup. In a large bowl, combine the flour, cornmeal, sugar, baking powder, baking soda, and salt. Set aside.

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6 hours ago Either grease or line a 12-cup standard muffin tin with disposable liners. Whisk 1 1/2 cups cornmeal, flour, baking powder, baking soda and salt together in a medium bowl. In a large bowl (if you have a microwave) or a medium saucepan (if you do not), combine milk and remaining 1/2 cup cornmeal. In a microwave, cook cornmeal–milk mixture for

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8 hours ago Directions. Preheat oven to 425 degrees. Generously butter a standard 12-cup muffin tin; set aside. In a medium bowl, whisk together cornmeal, baking soda, and salt. Whisk in 2 1/4 cups …

Rating: 2.9/5(19)
Category: Food & Cooking, Breakfast & Brunch Recipes
1. Preheat oven to 425 degrees. Generously butter a standard 12-cup muffin tin; set aside.
2. In a medium bowl, whisk together cornmeal, baking soda, and salt. Whisk in 2 1/4 cups buttermilk, eggs, and melted butter until smooth; batter should be loose and pourable. If not, whisk in additional 1/4 cup buttermilk.
3. Pour batter into prepared muffin tin and transfer to oven. Bake until golden brown, 12 to 20 minutes. Immediately turn muffins out onto a wire rack to cool slightly.
4. Place softened butter on a small plate and drizzle with molasses or honey; serve with warm muffins.

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8 hours ago Barefoot Contessa Raspberry Corn Muffins (updated) Recipes new barefootcontessa.com. Raspberry Corn Muffins (updated) from Barefoot Contessa. Preheat the oven to 350 degrees. Grease the top of a muffin pan and fill each cup with a paper liner. In a large bowl, combine the flour, sugar, cornmeal, baking powder, and salt.

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Just Now 2. Line a muffin tin with 12 paper liners. 3. To the large bowl of an electric mixer with the paddle attachment, add flour, sugar, cornmeal, baking powder and salt. Beat to combine. Add milk, butter and eggs. Beat again until just combined. Stir in sausage and green olives. 4.

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8 hours ago How to make corn muffins recipe: First, whisk together the dry ingredients: the cornmeal, flour, sugar, baking powder, baking soda and salt. Next, stir together the wet ingredients: …

Rating: 4.4/5(41)
Total Time: 25 mins
Category: Bread
Calories: 132 per serving
1. Preheat the oven to 400°F and ensure a rack is placed in the center position.
2. Place 6 muffin cup liners in a muffin pan, and then spray the liners lightly with cooking spray--cornbread is sticky stuff!
3. In a medium bowl, whisk together the dry ingredients: the cornmeal, flour, sugar, baking powder, baking soda and salt.
4. In a separate small bowl, whisk together the egg, buttermilk and melted butter.

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1 hours ago 1 cup canned corn. Sift dry ingredients into a bowl. add water and canned corn gradually and beat well. Bake in muffin tin at 350 degrees Fahrenheit for 10-15 minutes or until the centers are cooked through. This recipe was super easy, simple, and delicious. I didn’t have muffin rings (a kitchen tool used to make English muffins and other

Estimated Reading Time: 3 mins

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3 hours ago Preheat oven to 400 degrees F. Spray a 9 inch round cake pan or 12 muffin cups with non-stick baking spray. Combine flour, cornmeal, sugar, salt and baking powder in a medium sized bowl. Stir in egg, milk and oil until well combined. Pour into the prepared pan. Bake in the preheated oven for about 25 minutes for the cake pan or 15 minutes for

Rating: 5/5(2)

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8 hours ago This Corn Muffin Recipe is better than the box mix! These moist, sweet and perfect corn muffins come together easily in one bowl in mere minutes! Drop the …

Rating: 4.7/5(14)
Calories: 99 per serving
Category: Bread
1. Preheat oven to 400 degrees and line muffin pan with muffin liners.
2. In a large bowl, whisk together cornmeal, flour, sugar, baking powder, baking soda, and salt until combined.
3. In a separate medium sized bowl, whisk together buttermilk, egg, oil and sour cream until combined then pour wet ingredients into dry ingredients and mix until it just comes together. No need to overmix but make sure it is well combined.
4. Add batter to muffin liners going about ⅔-¾ of the way up and bake for 14-20 minutes or until a toothpick inserted into the center of the muffin comes out clean. Allow to cool and enjoy.

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Frequently Asked Questions

What is the best corn muffin mix?

Sweet Cornbread Directions- Preheat oven to 400 degrees. Grease a muffin pan, or line it with cupcake liners. In a large bowl, cream together butter, sugar, honey, eggs and salt until well combined. Add the flour, cornmeal and baking powder, then mix well. Slowly add the milk. Add corn to the bowl and mix with your hands until combined.

How do you make homemade cornbread muffins?

Preheat oven to 400 degrees F (200 degrees C). In a large bowl, cream together butter, sugar, honey, eggs and salt. Bake in preheated oven for 20 to 25 minutes, or until a toothpick inserted into center of a muffin comes out clean.

How long to bake corn muffins?

Spoon batter into the prepared muffin cups, filling each two-thirds full. Bake for 20 to 25 minutes or until a wooden toothpick inserted in the centers comes out clean. Cool in muffin cups on wire racks for 5 minutes. Remove from muffin cups; serve warm.

How do you make homemade corn muffin mix?

Mix corn bread mix, milk, sour cream, honey, and eggs in a bowl until batter is well combined yet slightly lumpy; allow to rest for 5 minutes. Fill muffin cups 3/4 full with batter. Lightly sprinkle each muffin with sugar. Bake in the preheated oven until muffins are golden brown, 18 to 20 minutes.

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