Show Subscription Form




Golden Corn Muffins Recipe

Publisher Photo
When I was little, my grandmother made corn bread in a cast-iron skillet in a wood-burning oven. This recipe is the closest I've come to being as good as hers.
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:12 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 12 servings

Ingredients

  • 1 cup all-purpose flour
  • 1 cup yellow cornmeal
  • 1/4 cup packed brown sugar
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1 egg
  • 3/4 cup cubed butternut squash, cooked and mashed
  • 3/4 cup buttermilk
  • 2 tablespoons vegetable oil
  • 1/2 cup frozen corn, thawed

Nutritional Facts

1 muffin equals 142 calories, 3 g fat (1 g saturated fat), 18 mg cholesterol, 340 mg sodium, 25 g carbohydrate, 2 g fiber, 3 g protein.

Directions

  1. In a large bowl, combine the flour, cornmeal, brown sugar, baking powder, salt and baking soda. Combine the egg, squash, buttermilk and oil; stir into the dry ingredients just until blended. Fold in corn.
  2. Fill greased or paper-lined muffin cups two-thirds full. Bake at 400° for 12-15 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Yield: 1 dozen.
Originally published as Golden Corn Muffins in Taste of Home's Holiday & Celebrations Cookbook Annual 2004, p130

Nutritional Facts

1 muffin equals 142 calories, 3 g fat (1 g saturated fat), 18 mg cholesterol, 340 mg sodium, 25 g carbohydrate, 2 g fiber, 3 g protein.

Reviews for Golden Corn Muffins

AVERAGE RATING
   (0)
RATING DISTRIBUTION
5 Star
 (0)
4 Star
 (0)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
Please Log In or Join to add a rating and review.
Click stars to rate
""
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Loading Image
Advertise with us
ADVERTISEMENT

Contests & Promotions

Contests & Promotions

Follow Us

Advertise with us ADVERTISEMENT
Advertise with us ADVERTISEMENT