savory corn muffins

savory corn muffins

Savory corn muffins contain protein to keep you fueled up for breakfast on the run or to enjoy on a lazy weekend morning. The addition of creamed corn insures these satisfying muffins will be moist.

savory corn muffins

Print Recipe
Serves: 16 medium muffins Cooking Time: 18 minutes

Ingredients

  • 2 cups cornmeal, medium grind
  • 1 cup all-purpose flour
  • 3 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup buttermilk (see tip below)
  • 3 large eggs
  • 1 (15 ounces) can cream-style corn
  • 4 tablespoons butter, melted
  • ¾ cup ham, diced
  • ¾ cup cheddar cheese, diced
  • ½ cup green onions, finely sliced

Instructions

1

Preheat oven to 425°. Grease muffin tins.

2

In large mixing bowl, combine the cornmeal, flour, baking powder, soda, and salt.

3

In another medium bowl, whisk together the buttermilk and eggs; stir in the cream-style corn and melted butter.

4

Stir the wet ingredients into the dry ingredients just until blended.

5

Fold in the ham, cheese and onions.

6

Spoon into the prepared muffin tins and fill to the brim.

7

Bake for 18 to 20 minutes, or until golden brown and the corn bread is slightly firm to touch.

Notes

If you don't have buttermilk, measure 1 cup of milk into a measuring cup. Remove 1 tablespoon of the milk and replace it with 1 tablespoon of lemon juice or white vinegar. Let the mixture stand for about 10 minutes.

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