Salsa Corn Muffins Recipe

3 1 2
Salsa Corn Muffins Recipe
Salsa Corn Muffins Recipe photo by Taste of Home
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Salsa Corn Muffins Recipe

Read Reviews
3 1 2
Publisher Photo
MY MOTHER was a great cook and loved to try anything new. At 89, she was still winning ribbons at our county fair. We operate an independent-living retirement home. Mother helped out with the cooking, and these muffins were a frequent request from our residents. -Pat Akers, Stillwater, Oklahoma
MAKES:
8 servings
TOTAL TIME:
Prep: 15 min. Bake: 20 min.
MAKES:
8 servings
TOTAL TIME:
Prep: 15 min. Bake: 20 min.

Ingredients

  • 1 cup all-purpose flour
  • 1/2 cup cornmeal
  • 2 tablespoons sugar
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • Pinch salt
  • 1 egg, beaten
  • 1/2 cup fresh or frozen corn
  • 1/2 cup buttermilk
  • 1/4 cup vegetable oil
  • 1/4 cup shredded cheddar cheese
  • 4 teaspoons diced pimientos
  • 4 teaspoons salsa

Directions

In a large bowl, combine the flour, cornmeal, sugar, baking powder, baking soda and salt. In another bowl, combine the remaining ingredients. Stir into dry ingredients just until moistened. Fill paper-lined or greased muffin cups two-thirds full. Bake at 375° for 20-22 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing to a wire rack. Yield: 8 muffins.
Originally published as Salsa Corn Muffins in Reminisce Extra August 2000, p45

Nutritional Facts

1 each: 198 calories, 9g fat (2g saturated fat), 31mg cholesterol, 167mg sodium, 25g carbohydrate (5g sugars, 1g fiber), 5g protein.

  • 1 cup all-purpose flour
  • 1/2 cup cornmeal
  • 2 tablespoons sugar
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • Pinch salt
  • 1 egg, beaten
  • 1/2 cup fresh or frozen corn
  • 1/2 cup buttermilk
  • 1/4 cup vegetable oil
  • 1/4 cup shredded cheddar cheese
  • 4 teaspoons diced pimientos
  • 4 teaspoons salsa
  1. In a large bowl, combine the flour, cornmeal, sugar, baking powder, baking soda and salt. In another bowl, combine the remaining ingredients. Stir into dry ingredients just until moistened. Fill paper-lined or greased muffin cups two-thirds full. Bake at 375° for 20-22 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing to a wire rack. Yield: 8 muffins.
Originally published as Salsa Corn Muffins in Reminisce Extra August 2000, p45

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cinnette User ID: 3091692 32541
Reviewed Jan. 21, 2011

"disappointed very flavorless."

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