What goes better with chili than cornmeal muffins? I decided to take my favorite cornbread recipe and adapt it to muffins. It worked beautifully! This recipes uses a can of creamed corn and that makes the muffins nice and moist with little bits of corn through out. They don’t need any butter but if you wish, use just a dab of butter on a hot muffin, eat it slowly and savor every crumb.
Corn Meal Muffins
- 1 cup uncooked cornmeal, yellow
- 1 cup all-purpose flour
- 2 tsp baking powder
- 3/4 tsp table salt
- 1/2 tsp baking soda
- 14 3/4 oz cream-style corn, canned
- 1/2 cup buttermilk *
- 2 large egg whites
- 2 tsp corn oil
Preheat oven to 400ºF. Place foil cupcake liners in a muffin pan and spray with nonstick cooking spray.I like foil cupcake liners the best because they are sturdy and they don’t stick to the muffin unlike paper liners.
Combine cornmeal, flour, baking powder, salt and baking soda in a large bowl. Mix well with a fork, then make a well in the center; set aside.
Combine creamed corn, buttermilk, egg whites and oil in a medium bowl; mix until blended. Fold mixture into dry ingredients; mix until blended. Pour batter into prepared muffin pan and smooth the top.
Bake until a wooden pick inserted near the center comes out clean, about 15 – 17 minutes. Allow to cool in pan on a wire rack for 5 – 10 minutes.
* I keep Saco Cultured buttermilk blend for baking in my refrigerator for recipes like this. It can be found in the baking aisle at the grocery store.
*Or you can substitute 1/2 cup skim milk mixed with 1/2 tablespoon vinegar, let sit for 5 minutes, stir and continue with recipe.
If you want, add some chopped green chiles, a teaspoon or so of diced jalapeño pepper for a little kick!
Yield: 12 muffins Serving Size: 1 muffin
Per Serving (excluding unknown items): 111 Calories; 1g Fat (10.4% calories from fat); 3g Protein; 22g Carbohydrate; 2g Dietary Fiber; trace Cholesterol; 401mg Sodium.
Old WWP 2 / WWPP 3