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Cindy Silver, Registered Dietitian, LLC

A Great Little Corn Muffin!

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Corn muffin
This non-too-sweet corn muffin is full of flavor & moisture!

A Great Little Corn Muffin is Really Versatile & Yum!

Here in North Carolina, cornbread is a real favorite. I’m not a born-Southerner, though, so usually decide to make muffins instead. These are not too sweet and will fit into all kinds of tasty occasions like — breakfast with honey or jam, lunch with a bowl of steamy chili or homemade soup, snack-time with a simple smoothie, or dinner with an easy omelet or fritatta. Or, make these muffins for brunch with lean sausage, fruit salad and tea/coffee.

A Great Little Corn Muffin Recipe

  • 1 cup white (or white wheat) flour
  • 1 cup yellow corn meal, stone-ground
  • 1-1/2 teaspoons baking powder
  • 1/2 teaspoon salt (optional)
  • 1/4 teaspoon baking soda
  • 2 tablespoons unsalted butter
  • 1 egg (or 2 egg whites)
  • 3/4-1 cup canned, cream style corn
  • 2/3 cup low fat or nonfat buttermilk
  • 1-2 fresh jalapeno pepper, finely chopped (optional)
  1. Preheat your oven to 425 degrees.
  2. Combine the flour, corn meal, sugar, baking powder, salt and baking soda in a large mixing bowl. Stir to mix everything up.
  3. Cut cold butter into very small pieces and blend into the dry ingredients.
  4. Add egg (or egg whites) that you stir/fluff up with a fork, plus corn and buttermilk. Stir lightly just until all ingredients are mixed. Do not stir too much.
  5. Spray your muffin pan lightly with vegetable oil spray. Spoon batter into the muffin pan so that all 12 are more-or-less equal.
  6. Place muffins into the hot oven carefully and set your timer for 20 minutes. Because all ovens are slightly different, check muffins at 18 minutes by inserting a small, sharp knife into 1-2 muffins. If it comes out clean, then muffins are ready. If not, place muffins back into oven for 2 more minutes. Remove from oven & cool.

A Great Little Corn Muffin Makes Cooking FUN!

Muffins are a great starting point for cooking at home. With the healthiest of ingredients, your homemade muffins will make the store-bought kind seem dull and over-priced. Really. So, make a new habit of baking a 12-muffin recipe once a week, or twice a week. You will be so much happier with the results and the great nutrition. To help you get started, my Tasty Recipe Books are a tiny investment in excellent homemade flavors! For daily tips, join me on Facebook as well:)

What time of day will A Great Little Corn Muffin taste best to you?

 

 

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