CONFETTI CORNBREAD
My grandmother Virginia always served Southwest cornbread. To honor her, I created a recipe that cuts down on the chopping but never skimps on flavor. -Angie Price, Bradford, Tennessee
Provided by Taste of Home
Time 1h10m
Yield 12 servings.
Number Of Ingredients 11
Steps:
- Preheat oven to 350°. In large bowl, combine muffin mixes and cayenne pepper. In another bowl, mix eggs, corn, buttermilk and 1/4 cup oil until blended. Add to dry ingredients; stir just until moistened. Fold in cheese, onion, chiles, pimiento strips and jalapeno., Brush remaining oil onto bottom of a 13x9-in. baking pan; place in oven until hot, 4-5 minutes. Pour batter into hot pan. Bake until edges are golden brown and a toothpick inserted in center comes out clean, 50-60 minutes. Cool in pan on a wire rack. Serve warm.
Nutrition Facts : Calories 299 calories, Fat 14g fat (4g saturated fat), Cholesterol 42mg cholesterol, Sodium 547mg sodium, Carbohydrate 36g carbohydrate (10g sugars, Fiber 3g fiber), Protein 7g protein.
CONFETTI CORNMEAL MUFFINS
Pretty flecks of green and red pepper give these moist muffins a colorful look that friends will be drawn to. But after one bite of what a tester described as "the best corn muffins I've ever had," they'll be hooked on the flavor. -Priscilla Gilbert, Indian Harbour Beach, Florida
Provided by Taste of Home
Time 40m
Yield 1 dozen.
Number Of Ingredients 17
Steps:
- In a large skillet, saute peppers and onion in 2 tablespoons butter for 3-4 minutes or until tender. In a large bowl, combine the cornmeal, flour, sugar, cornstarch, baking powder and salt. Melt the remaining butter. Whisk in the eggs and milk until combined. Stir into dry ingredients just until moistened. Fold in pepper mixture and cheese., Fill greased or paper-lined muffin cups three-fourths full. Bake at 400° for 18-20 minutes or until a toothpick comes out clean. Meanwhile, in a small bowl, combine spread ingredients. Cool muffins for 5 minutes before removing from pan to a wire rack. Serve warm with butter.
Nutrition Facts : Calories 339 calories, Fat 20g fat (12g saturated fat), Cholesterol 85mg cholesterol, Sodium 330mg sodium, Carbohydrate 34g carbohydrate (8g sugars, Fiber 2g fiber), Protein 7g protein.
CONFETTI CORN MUFFINS
Original recipe came from one of the women's magazines in the checkout aisle.
Provided by RC :)
Categories Muffins
Time 50m
Number Of Ingredients 12
Steps:
- 1. Pre-heat oven to 400. Mix first 6 ingredients in a bowl.
- 2. Stir in eggs, sour cream and butter until just blended.
- 3. Fold in peppers, corn and scallions.
- 4. Spoon batter into well-greased muffin pan. Bake 15 - 18 minutes or until done.
CONFETTI CORN MUFFINS
Corn muffin mix is laced with cottage cheese, corn kernels and bits of red pepper and green onions for savory muffins to serve with chili or soup.
Provided by My Food and Family
Categories Side Dish Recipes
Time 35m
Yield Makes 18 servings.
Number Of Ingredients 8
Steps:
- Heat oven to 400ºF.
- Mix muffin mixes and ground red pepper in small bowl. Combine remaining ingredients in large bowl. Add muffin mixes; mix well.
- Spoon into 18 paper-lined muffin cups, adding 1/4 cup batter to each.
- Bake 25 min. or until golden brown.
Nutrition Facts : Calories 150, Fat 4 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 25 mg, Sodium 280 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 4 g
CONFETTI CORN
Steps:
- Heat the olive oil over medium heat in a large saute pan. Add the onion and saute for 5 minutes, until the onion is soft. Stir in the bell pepper and saute for 2 more minutes.
- Add the butter to the pan and allow it to melt. Over medium heat, add the corn, salt, and pepper and cook, stirring occasionally, for 5 to 7 minutes, until the corn just loses its starchiness. Season to taste, gently stir in the basil or other green herbs, and serve hot.
Nutrition Facts : Calories 157 calorie, Fat 9.5 grams, SaturatedFat 3 grams, Cholesterol 10 milligrams, Sodium 494 milligrams, Carbohydrate 18 grams, Fiber 2 grams, Protein 3 grams, Sugar 6 grams
CORN MUFFINS
Steps:
- Preheat the oven to 350 degrees F.
- Line 12 muffin cups with paper liners. In the bowl of an electric mixer fitted with a paddle attachment, mix the flour, sugar, cornmeal, baking powder, and salt. In a separate bowl, combine the milk, melted butter, and eggs. With the mixer on the lowest speed, pour the wet ingredients into the dry ones and stir until they are just blended. Spoon the batter into the paper liners, filling each one to the top. Bake for 30 minutes, until the tops are crisp and a toothpick comes out clean. Cool slightly and remove from the pan.
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.
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
CONFETTI CORN MUFFING
Forget which magazine I got this out of. It's a easy recipe and a delicious variation on simple corn muffins
Provided by ChefCrittersMom
Categories Quick Breads
Time 25m
Yield 16 serving(s)
Number Of Ingredients 5
Steps:
- Heat oven to 375F.
- Prepare a mini muffin tin with vegetable spray.
- In a large mixing bowl, cobine muffin mix with milk, egg and mixed vegetables. Let sit for 5 minutes.
- Place batter into prepared mini muffin tins and top with cheese.
- Bake for 15 to 20 minutes or until golden brown.
Nutrition Facts : Calories 89.4, Fat 3.2, SaturatedFat 1.2, Cholesterol 16.7, Sodium 195.5, Carbohydrate 12.7, Fiber 1.6, Sugar 3.1, Protein 2.7
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