Creamed Corn Muffins

Creamed Corn Muffins Recipe from Latvia - All-purpose Flour, Corn, Sugar and More

Region / culture: Latvia | Preparation time: 15 minutes | Cooking time: 20-25 minutes | Servings: 12

Introduction

Creamed corn muffins are a delicious and savory twist on traditional cornbread. These muffins are moist, flavorful, and perfect for serving alongside a bowl of chili or a hearty soup.

History

Creamed corn muffins have been a popular dish in Southern cuisine for many years. The addition of creamed corn to the batter gives these muffins a rich and creamy texture, making them a favorite comfort food for many.

Ingredients

1 cup all-purpose flour
1 cup yellow corn meal (preferably stone ground)
2 tbsp granulated sugar
1.5 tsp baking powder
0.5 tsp salt
0.25 tsp baking soda
2 tbsp cold butter or margarine, cut into pieces
0.67 cup buttermilk
1 egg
1, 8.25 oz, cream-style corn

How to prepare

Preheat the oven to 425°F (218°C).
Grease 12 muffin tins that are 2.5 inches in size or use paper liners.
In a large mixing bowl, combine flour, sugar, cornmeal, baking powder, baking soda, and salt.
Cut in the butter using a pastry cutter, fork tines, or your fingers until it resembles coarse crumbs.
In a small mixing bowl, whisk together buttermilk, egg, and corn.
Gradually stir the buttermilk mixture into the flour mixture until moistened.
Spoon the batter into the prepared muffin cups, filling them about 0.67 full.
Bake for 20–25 minutes or until the muffins turn golden brown and a toothpick inserted into the center comes out clean.
Allow the muffins to cool on a rack for 5 minutes before removing them from the tins.
This recipe makes 12 muffins.

Variations

Add diced jalapenos for a spicy kick.
Mix in shredded cheddar cheese for a cheesy twist.
Substitute the buttermilk with sour cream for a tangy flavor.

Cooking Tips & Tricks

Be sure to use stone ground cornmeal for the best texture and flavor.

- Cutting in the cold margarine until it resembles coarse crumbs will help create a light and fluffy muffin.

- Do not overmix the batter, as this can result in tough muffins.

- Allow the muffins to cool slightly before removing them from the tins to prevent them from falling apart.

Serving Suggestions

Serve creamed corn muffins warm with a pat of butter or a drizzle of honey for added sweetness.

Cooking Techniques

Preheat the oven to the correct temperature to ensure even baking.

- Use a pastry cutter or fork tines to cut in the butter for a light and fluffy texture.

Ingredient Substitutions

Use unsalted butter instead of margarine.

- Substitute the buttermilk with plain yogurt or milk mixed with lemon juice.

Make Ahead Tips

Creamed corn muffins can be made ahead of time and stored in an airtight container for up to 3 days. Reheat in the oven or microwave before serving.

Presentation Ideas

Serve creamed corn muffins on a rustic wooden platter for a cozy and inviting presentation.

Pairing Recommendations

Creamed corn muffins pair well with barbecue dishes, soups, and stews.

Storage and Reheating Instructions

Store leftover creamed corn muffins in an airtight container at room temperature for up to 3 days. Reheat in the oven or microwave before serving.

Nutrition Information

Calories per serving

Each muffin contains approximately 150 calories.

Carbohydrates

Each muffin contains approximately 22 grams of carbohydrates.

Fats

Each muffin contains approximately 5 grams of fat.

Proteins

Each muffin contains approximately 3 grams of protein.

Vitamins and minerals

Creamed corn muffins are a good source of vitamin A and iron.

Alergens

This recipe contains wheat and eggs.

Summary

Creamed corn muffins are a delicious and satisfying treat that can be enjoyed as a snack or as a side dish. They are relatively low in calories and provide a good source of carbohydrates for energy.

Summary

Creamed corn muffins are a delicious and easy-to-make treat that is perfect for any occasion. With a rich and creamy texture, these muffins are sure to be a hit with your family and friends. Enjoy them warm with a pat of butter for a comforting and satisfying snack.

How did I get this recipe?

The first time I saw this recipe, I knew it was something I had to try. It was a rainy afternoon, and I was rummaging through my old recipe box, looking for something new to bake. As I flipped through the yellowed index cards and faded magazine clippings, my eyes landed on a handwritten note from my dear friend Margaret. She had scribbled down the recipe for Creamed Corn Muffins, and I could almost taste the warm, buttery goodness just reading the ingredients.

I remembered the first time Margaret had made these muffins for me. We were sitting in her cozy kitchen, sipping tea and chatting about our favorite recipes. Margaret was always the adventurous cook, willing to try new flavors and techniques. When she placed a basket of these golden muffins on the table, I couldn't resist taking a bite. The muffins were light and fluffy, with a subtle sweetness from the creamed corn. I asked her for the recipe right away, eager to recreate the magic in my own kitchen.

As I read through Margaret's instructions, I could see her handwriting was a bit messy, as if she had quickly jotted down the steps while chatting on the phone. But the recipe was simple enough, and I gathered the ingredients to give it a go. I preheated the oven and greased my muffin tin, feeling a sense of excitement and anticipation.

The first step was to mix together the dry ingredients: flour, baking powder, and sugar. I sifted them into a large mixing bowl, making sure to break up any lumps. Next, I added a can of creamed corn and a generous dollop of melted butter, stirring until the batter was just combined. Margaret's note mentioned that the batter would be thick, but not to worry – the muffins would still turn out light and moist.

I filled each muffin cup with the batter, smoothing the tops with the back of a spoon. The kitchen was filled with the comforting aroma of baking bread, and I couldn't wait to taste the finished product. I popped the muffin tin into the oven and set the timer, pacing back and forth in anticipation.

As the muffins baked, I thought back to all the recipes I had collected over the years. Some were passed down from my mother and grandmother, cherished family traditions that brought back memories of holidays and special occasions. Others were shared by friends and neighbors, each one a unique reflection of their own tastes and experiences. I loved the way that cooking could bring people together, sharing stories and flavors that transcended time and distance.

When the timer finally chimed, I eagerly opened the oven door to reveal a tray of golden-brown muffins, their tops puffed and slightly cracked. I carefully lifted one out of the tin and broke it open, steam rising in a cloud of warm, buttery goodness. The muffin was light and tender, with pockets of sweet creamed corn scattered throughout. I took a bite and savored the taste, feeling a sense of satisfaction and contentment wash over me.

I knew that this recipe would become a favorite in my own kitchen, a reminder of Margaret's generosity and creativity. I imagined sharing these muffins with friends and family, passing on the tradition of good food and good company. As I sat down to enjoy my first bite of Creamed Corn Muffin, I felt grateful for the simple pleasures of home cooking and the joy of discovering a new recipe to add to my collection. And as I licked the last crumbs from my fingers, I knew that this recipe would always hold a special place in my heart.