Are you looking for a quick, easy, and incredibly delicious side dish or even a light meal? Look no further! This recipe for corn muffins with creamed corn combines the delightful sweetness of corn with a savory, buttery crumb, resulting in a truly unforgettable treat. Perfect for a casual weeknight dinner, a weekend brunch, or even a potluck, these muffins are guaranteed to be a crowd-pleaser. This recipe offers healthy meal options and is a great example of homemade cooking at its finest. Let’s get started on this easy recipe!
Ingredients:
For the Corn Muffins:
- 1 ½ cups all-purpose flour
- ¾ cup cornmeal (fine or medium grind)
- ½ cup granulated sugar
- 4 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 large egg
- 1 cup buttermilk
- ¼ cup melted unsalted butter
- 1 cup creamed corn (from a can or homemade – see variations below!)
For the Creamed Corn (if making from scratch):
- 2 cups fresh or frozen corn kernels
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 cup milk
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions:
Making the Creamed Corn (if homemade):
- Melt butter in a medium saucepan over medium heat. Whisk in flour and cook for 1-2 minutes, stirring constantly, until a light roux forms.
- Gradually whisk in milk until smooth. Bring to a simmer, stirring occasionally.
- Add corn kernels, salt, and pepper. Reduce heat to low and simmer for 5-7 minutes, or until corn is tender and sauce has thickened slightly. Set aside to cool.
Making the Corn Muffins:
- Preheat oven to 400°F (200°C). Line a 12-cup muffin tin with paper liners or grease well.
- In a large bowl, whisk together flour, cornmeal, sugar, baking powder, baking soda, and salt.
- In a separate bowl, whisk together egg, buttermilk, and melted butter.
- Add the wet ingredients to the dry ingredients and stir gently until just combined. Do not overmix.
- Fold in the creamed corn.
- Fill each muffin cup about ¾ full.
- Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Let cool in the muffin tin for a few minutes before transferring to a wire rack to cool completely.
Tips for the Best Corn Muffins:
- Don't overmix the batter: Overmixing develops the gluten in the flour, resulting in tough muffins. Mix until just combined.
- Use fresh corn: If you have access to fresh corn, use it! It will add a deeper, sweeter flavor to both the muffins and the creamed corn.
- Adjust sweetness: If you prefer less sweet muffins, reduce the sugar to ¼ cup.
- Add cheese: For a savory twist, stir in ½ cup of shredded cheddar cheese to the batter.
- Make it a meal: Serve these muffins alongside chili, soup, or a simple salad for a complete and satisfying meal.
Variations:
- Spicy Corn Muffins: Add a pinch of cayenne pepper or a dash of your favorite hot sauce to the batter for a kick.
- Jalapeño Corn Muffins: Dice some jalapeños and add them to the batter for a spicy and flavorful twist.
- Herb Corn Muffins: Incorporate fresh herbs like chives or cilantro for added freshness.
Nutritional Information (per muffin, approximate):
- Calories: Approximately 150-180
- Fat: 6-8g
- Protein: 3-4g
- Carbohydrates: 25-30g
- Fiber: 2-3g
These delicious corn muffins with creamed corn are a fantastic addition to any meal. Their versatility, ease of preparation, and incredible flavor make them a recipe you’ll want to keep coming back to again and again. Enjoy!