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Topic: Amazing Savory Corn Muffins (with real corn, cheese, & scallions)  (Read 3382 times)
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Mistress Jennie
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« on: May 24, 2009 12:56:49 PM »

***Update: I tried a variation today, which I added below.  Cheesy Bacon Corn Muffins

I was craving something delicious today, and since I hadn't made breakfast (it was also past lunch time), I decided to whip up something both quick, and hearty.  I had the corn left over from dinner last night, and some spiced cornmeal left over from breading fish two nights ago.  (And no, it wasn't something I dipped fish in.  I just made a large batch of breading, shook out what I needed, and put the unused portion back in the fridge.)  I took a recipe from Better Homes & Gardens for plain corn bread, and added the cheeses, vegetables, and spices.  I hope you all enjoy!



1 C flour
1 C corn meal
2 T sugar
1 T baking powder
2 T parmesan cheese
½ tsp salt
½ tsp paprika
¼ tsp garlic powder
¼ C shredded cheddar or “Mexican blend” cheese
2 beaten eggs
1 C milk
¼ C vegetable oil
2 scallions (green onions), chopped
¼ C corn kernels (frozen are GREAT, but if using canned: DRAIN WELL)

Preheat oven to 425.  Grease a muffin pan (or 9” x 9” x 2” baking pan).  In a medium mixing bowl, mix the flour, corn meal, sugar, baking powder, grated parmesan, salt, paprika, garlic powder, and shredded cheese.  Stir to combine, and create a well in the center of the dry ingredients.  In another bowl, mix the eggs, milk, and vegetable oil.  Add wet ingredients to dry.  Before stirring, add the scallions and corn kernels.  Stir batter to combine.  Pour into 12 muffin cups (or the 9” x 9” x 2” baking pan), and bake 12-14 minutes.

I suggest serving them piping hot, with a little butter.  ;-)





Cheesy Bacon Variation
1 C flour
1 C corn meal
2 T sugar
1 T baking powder
½ tsp salt
½ tsp paprika
¼ tsp garlic powder
¼ C shredded cheddar or “Mexican blend” cheese
2 beaten eggs
1 C milk
¼ C vegetable oil
5 strips of bacon, cooked and crumbled
¼ C corn kernels (frozen are GREAT, but if using canned: DRAIN WELL)

Preheat oven to 425.  Grease a muffin pan (or 9” x 9” x 2” baking pan).  In a medium mixing bowl, mix the flour, corn meal, sugar, baking powder, salt, paprika, garlic powder, and shredded cheese.  Stir to combine, and create a well in the center of the dry ingredients.  In another bowl, mix the eggs, milk, and vegetable oil.  Add wet ingredients to dry and stir just until ingredients are combined. (Don't over mix!)  Fold in the crumbled bacon and corn kernels.  Pour into 12 muffin cups (or the 9” x 9” x 2” baking pan), and bake 12-14 minutes.
« Last Edit: May 25, 2009 06:04:30 PM by jennieingram » THIS ROCKS   Logged

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« Reply #1 on: May 24, 2009 01:32:30 PM »

ooooh! I need to make these tonight! they look tooo yummy.  Cheesy thank you for sharing the recipe!
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« Reply #2 on: May 24, 2009 01:35:07 PM »

that sounds delicious.   making my mouth water.  I wonder if our local grogery store has cornmeal.
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« Reply #3 on: May 24, 2009 03:28:57 PM »

These sound great, I will have to make them the next time I have company!  I love cheese in muffins, it's just about the greatest thing ever.
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« Reply #4 on: May 25, 2009 05:58:58 AM »

These look yummy.  I think I'll have to give them a try.  Thanks for the recipe.
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« Reply #5 on: May 25, 2009 09:49:41 AM »

Those look so yummy.
I make something similar and add in a fresh diced up jalepeno for some heat.
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