CAULIFLOWER CORNBREAD MUFFINS
Whipped egg whites make this gluten-free cornbread rise just like the real deal, and the consistency is right on, thanks to cauliflower rice. We spiced it up further with Cheddar and jalapenos.
Provided by Food Network Kitchen
Categories side-dish
Time 1h50m
Yield 12 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F. Spray a 12-cup muffin tin with cooking spray.
- Place the cauliflower in a large microwave-safe bowl and cover with plastic wrap. Microwave until warm and tender, 3 to 4 minutes. Let cool for 10 minutes, then transfer to a clean kitchen towel and squeeze tightly to release as much moisture as possible.
- Wipe the bowl clean and add back the cauliflower. Add the cornmeal, butter, sugar, baking powder, egg yolks, 1 cup of the Cheddar, the diced jalapeno, 1 teaspoon salt and a few grinds of black pepper and stir until well combined.
- Beat the egg whites in a medium bowl with an electric mixer on medium-high speed until stiff peaks form, 3 to 4 minutes. Fold half of the whites into the cauliflower mixture until combined. Repeat with the remaining egg whites.
- Pour a scant 1/2 cup batter into each muffin cup and sprinkle with the remaining 1/2 cup Cheddar. Place a few jalapeno slices on top of the batter in each cup. Bake until a toothpick inserted into the center of the muffins comes out clean and the tops are golden brown, about 20 minutes. Let cool for 10 minutes, then remove the muffins to a rack to cool completely. Serve at room temperature.
Nutrition Facts : Calories 150, Fat 8 grams, SaturatedFat 3.5 grams, Cholesterol 105 milligrams, Sodium 420 milligrams, Carbohydrate 13 grams, Fiber 2 grams, Protein 9 grams, Sugar 1 grams
BASIC CORN MUFFINS
A simple but delicious muffin recipe that can easily be dressed up by adding jalapenos, honey or anything else.
Provided by Doug Matthews
Categories Bread Quick Bread Recipes Muffin Recipes Corn Muffin Recipes
Time 30m
Yield 12
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Grease muffin pan or line with paper muffin liners.
- 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.
- Bake at 400 degrees F (200 degrees C) for 15 to 20 minutes, or until a toothpick inserted into a muffin comes out clean.
Nutrition Facts : Calories 154 calories, Carbohydrate 22.5 g, Cholesterol 17.1 mg, Fat 5.9 g, Fiber 1 g, Protein 3.1 g, SaturatedFat 0.8 g, Sodium 196.1 mg, Sugar 6.6 g
CORNBREAD MUFFINS I
These muffins are very similar to the ones found in a famous down-home cooking restaurant. They're so simple to make and taste great because they have real pieces of corn as well as corn meal.
Provided by Lisa K
Categories Bread Quick Bread Recipes Muffin Recipes Corn Muffin Recipes
Time 35m
Yield 12
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Grease or line 12 muffin cups.
- In a large bowl, cream together butter, sugar, honey, eggs and salt. Mix in flour, cornmeal and baking powder; blend thoroughly. Stir in milk and corn. Pour or spoon batter into prepared muffin cups.
- Bake in preheated oven for 20 to 25 minutes, or until a toothpick inserted into center of a muffin comes out clean.
Nutrition Facts : Calories 242.9 calories, Carbohydrate 37.4 g, Cholesterol 52.1 mg, Fat 9.2 g, Fiber 1.2 g, Protein 4 g, SaturatedFat 5.3 g, Sodium 191.1 mg, Sugar 17.9 g
RICH AND BUTTERY CORN MUFFINS
Made with plenty of melted butter and sour cream, these golden, lightly sweet corn muffins are moist, rich and delicately crumbly. If you can find coarsely ground cornmeal (as opposed the fine stuff that's on most supermarket shelves), you'll also get deep corn flavor and a pleasantly grainy texture. Serve these warm from the oven, slathered with even more butter, or halved and toasted under the broiler to crisp the surface. They'll even keep for a few days if you store them in the fridge, and freeze perfectly for up to a month.
Provided by Melissa Clark
Categories breakfast, breads, side dish
Time 40m
Yield 12 muffins
Number Of Ingredients 12
Steps:
- 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 bowl, whisk together cornmeal, flour, granulated sugar, baking powder, salt and baking soda.
- 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.
- 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.
More about "cornbread muffins with cajun butter recipes"
JAZZED-UP JIFFY CORNBREAD MUFFINS - SOUTHERN BITE
From southernbite.com
4.6/5 (34)Category BreadCuisine AmericanEstimated Reading Time 3 mins
- In a medium bowl, combine the ingredients and mix to combine. The batter will be lumpy and thick. Fill the muffin pan about 2/3 full.
THE BEST CORNBREAD MUFFINS - ONCE UPON A CHEF
From onceuponachef.com
Cuisine American, Southern, Tex-MexTotal Time 30 minsCategory BreadsCalories 216 per serving
- 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.)
- In a medium bowl, break up the eggs with a whisk. Whisk in the honey, and then the milk. Set aside.
- 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.
- 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.
BEST MOIST CORNBREAD MUFFINS - CREME DE LA CRUMB
From lecremedelacrumb.com
4.8/5 (101)Total Time 22 minsCategory Side DishCalories 280 per serving
CORNBREAD MUFFINS WITH MAPLE BUTTER RECIPE | BON …
From bonappetit.com
SOUTHERN BUTTERMILK CORNBREAD MUFFINS RECIPE - THE …
From thespruceeats.com
SHRIMP CORNBREAD MUFFINS - LOUISIANA COOKIN
From louisianacookin.com
CORNBREAD MUFFINS WITH CAJUN BUTTER - COOKING CHANNEL
From cookingchanneltv.com
Category Side-DishCalories 234 per serving
FRESH CORN CORNBREAD MUFFINS RECIPE | BON APPéTIT
From bonappetit.com
BEST HOMEMADE CORNBREAD RECIPE - HOW TO MAKE CORNBREAD
From delish.com
CORNBREAD MUFFINS RECIPE (EASY AND MOIST) | KITCHN
From thekitchn.com
PERFECT CORNBREAD MUFFINS - TENDER AND FLUFFY! - THECOOKFUL
From thecookful.com
HOMEMADE CORNBREAD MUFFINS RECIPE - CHISEL & FORK
From chiselandfork.com
FLUFFY SWEET CORNBREAD MUFFINS - PINK OWL KITCHEN
From pinkowlkitchen.com
CAJUN STYLE CORN MUFFIN RECIPE - ITALIAN MEDITERRANEAN DIET
From italianmeddiet.com
CORNBREAD MUFFINS - THE SEASONED MOM
From theseasonedmom.com
JIFFY CORNBREAD MUFFINS - INSANELY GOOD
From insanelygoodrecipes.com
CORNBREAD MUFFINS WITH CAJUN BUTTER – RECIPES NETWORK
From recipenet.org
CLASSIC CORNBREAD MUFFINS (EASY RECIPE!) – A COUPLE COOKS
From acouplecooks.com
CAJUN CORNBREAD | SMELLS LIKE DELISH
From smellslikedelish.com
You'll also love