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Corny Corn Muffins

Food Network Canada
YIELDS
12 servings

Simple and scrumptious corn muffins for dunking in chili or stew.

Tip: Look for cans of diced green chilies where you find taco kits and salsa at the grocery store.

Per muffin: 147 calories, 3 g total fat (1.4 g saturated fat), 4 g protein, 27 g carbohydrate, 1.3 g fibre, 24 mg cholesterol, 341 mg sodium

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Ingredients

1
cup all-purpose flour
1
cup yellow cornmeal
2
Tbsp granulated sugar
tsp baking powder
½
tsp baking soda
¼
tsp salt
1
can (14 oz//398 ml) cream-style corn
½
cup buttermilk
1
egg
2
Tbsp butter, melted
1
can (4.5 oz/127 ml) diced green chilies (see Tip)
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Directions

Step 1

Preheat oven to 375°F. Spray a 12-cup muffin tin with cooking spray and set aside.

Step 2

In a large bowl, combine flour, cornmeal, sugar, baking powder, baking soda, and salt. Set aside.

Step 3

In a medium bowl, whisk together corn, buttermilk, egg, melted butter, and diced green chilies. Add wet ingredients to dry ingredients. Stir just until dry ingredients are moistened.

Step 4

Divide batter among 12 muffin cups. Bake for 20 minutes, or until a toothpick inserted in centre of muffin comes out clean. Be careful not to overbake. Remove muffins from tin and cool slightly on a wire rack. Best served warm!

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My rating for Corny Corn Muffins
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