Creamed Corn Cornbread Muffins

Name: Creamed Corn Cornbread Muffins
Cuisine: American
Ingredients: 2 Tbsp unsalted butter; 2 cups (fresh corn kernels, (frozen corn also works!)); 1 Tbsp flour; 1/2 cup whole milk; 1/2 cup heavy cream; Kosher salt; 1 1/4 cup all purpose flour; 1 cup yellow cornmeal; 1/2 cup sugar; 2 Tbsp baking powder; 1 tsp kosher salt; 2 eggs (beaten); 1/2 cup sour cream; 1/3 cup vegetable oil; 1/3 cup whole milk; salted butter (room temperature, for serving); honey (for serving)

12 steps

Makes 18-20 muffins, or 1 9x9” pan (see note if using cast iron)*

Updated at: Fri, 22 Nov 2024 03:04:22 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Moderate

Glycemic Load

Moderate

Nutrition per serving

Calories195 kcal (10%)

Total Fat10 g (14%)

Carbs23.9 g (9%)

Sugars7.6 g (8%)

Protein3.2 g (6%)

Sodium326.5 mg (16%)

Fiber0.7 g (3%)

% Daily Values based on a 2,000 calorie diet

Ingredients

18 servings

2 Tbspunsalted butter

2 cupsfresh corn kernels

frozen corn also works !))

1 Tbspflour

½ cupwhole milk

½ cupheavy cream

kosher salt

1 ¼ cupall purpose flour

1 cupyellow cornmeal

½ cupsugar

2 Tbspbaking powder

⅓ cupvegetable oil

⅓ cupwhole milk

salted butter

room temperature, for serving

honey

for serving

Instructions

Step 1

Preheat oven to 350ºF. Line a muffin tin ( or 2 if you have it!) with paper liners.

Step 2

Begin by preparing the creamed corn. Heat butter in a medium saute pan over medium heat. Add in corn and sauté until tender, about 3 minutes.

Step 3

Sprinkle in flour and stir to incorporate flour with the butter and corn. Cook for about 1 minute.

Step 4

Add in milk and cream and stir.

Step 5

Cook corn, stirring, until mixture is thick and creamy, about 5 minutes. Season to taste with salt.

Step 6

Using an immersion blender, blend mixture very briefly so that there is still a lot of whole corn, but the mixture is a bit more broken down. Set creamed corn aside to cool to about room temperature.

Step 7

In a large bowl, whisk flour, cornmeal, sugar, baking powder, and salt until combined.

Step 8

Add in beaten eggs, sour cream, oil and milk. Stir until just incorporated.

Step 9

Fold in creamed corn mixture. Careful not to over-mix!

Step 10

Scoop mixture into the prepared muffin tin, about 2/3 of the way up.

Step 11

Bake for 14-16 minutes until puffed and a toothpick inserted comes out clean.

Step 12

Let cool briefly and enjoy warm with butter and a drizzle of honey if desired.