Creole Corn Muffins Recipes

CREOLE CORNBREAD

Steps:

• In a large bowl, combine rice, cornmeal, onion, peppers, salt and baking soda. , In another bowl, beat eggs, milk and oil. Add corn; mix well. Stir into rice mixture until blended. Fold in cheese. Sprinkle a well-greased 10-in. ovenproof skillet with cornmeal. Pour batter into skillet. , Bake at 350° for 45-50 minutes or until bread tests done. Cut into wedges and serve warm.

BASIC CORN MUFFINS

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.

CREOLE CORN MUFFINS

Steps:

• Blend eggs, milk, and shortening together.
• Combine flour, salt, baking powder, sugar, and cornmeal.
• Add green pepper, onion, pimento, and cheese.
• Pour milk mixture into the cornmeal mixture.
• Stir just until mixed.
• Pour batter into hot greased muffin cups1/2 full.
• Bake at 400* for 25-30 minute.

CREOLE CORN MUFFINS

Steps:

• Mix eggs, milk and shortening. In another bowl, combine remaining ingredients. Add milk mixture and stir just to mix (there will be lumps). Pour into greased muffin cups and bake in preheated 400 degree F. oven 25 to 30 minutes, or until done.

MINI CORN DOG MUFFINS WITH CREOLE MUSTARD SAUCE

Steps:

• Preheat the oven to 375 degrees F and spray the mini muffin pan with nonstick spray.
• For the muffins: Whisk together the buttermilk, melted butter, sugar and egg in a medium bowl. In another medium bowl, whisk together the cornmeal, flour, baking soda and salt. Add the wet ingredients to the dry ingredients and stir to combine. Don't overmix.
• Fill each mini muffin cup halfway with the batter. Gently push a piece of hot dog into the batter in each cup, being careful not to push it all the way to the bottom. Bake until the edges just start to brown and the muffins are cooked through, about 10 minutes.
• For the Creole mustard sauce: Meanwhile, whisk together the mustard, mayonnaise, honey, hot sauce and vinegar in a small bowl.
• Serve the mini corn dog muffins warm with the mustard sauce.

CREOLE CHEDDAR CHEESE CORN MUFFINS

Steps:

• Preheat oven to 400°F. Lightly grease or line 12 muffin cups with paper baking cups. Set aside.
• Mix flour, cornmeal, sugar, baking powder and Creole Seasoning in large bowl.Mix egg,milk and butter in medium bowl until well blended. Add to flour mixture; stir just until moistened. Stir in corn and cheese. Spoon batter evenly into prepared muffin cups, filling each cup 3/4 full
• Bake 15 to 20 minutes or until toothpick inserted into muffin comes out clean. Serve warm