Vegetarian Recipe: Moist, Savory Corn Muffins

Every week on the Good Food Blog we celebrate Meatless Monday by sharing a vegetarian recipe from our archives.

Pam Anderson, author of Perfect Recipes for Having People Over, is a proponent of entertaining in a relaxed way. She first shared this recipe for Moist, Savory Corn Muffins on October 15, 2005.

Moist, Savory Corn Muffins

Makes 1 dozen muffins

• 1 can (14.75 ozs) creamed corn

• 2 cups yellow cornmeal

• 1 cup buttermilk

• 2 large eggs

• 8 Tablespoons (1 stick) unsalted butter, melted

• 1 cup all-purpose flour

• 1 Tablespoon sugar

• 1 1/2 tsps salt

• 2 tsps baking powder

• 1/2 tsp baking soda

1. Adjust oven rack to middle position and heat oven to 450 degrees. Set a 12-cup muffin tin (with 1/2 cup capacity cups) in oven to heat while you make batter.

2. Put creamed corn in a covered 1 quart pyrex measuring cup or small microwave-safe bowl and microwave until it comes to a full boil (or heat in a medium saucepan over medium heat). Stir in 1 cup cornmeal to make a very thick, pasty mush. (If mush is not stiff, microwave or heat for another 30 seconds or so.) Whisk in buttermilk, then eggs, and finally butter.

3. Mix remaining 1 cup cornmeal with flour, sugar, salt, baking powder, and baking soda in a medium bowl. Pour wet ingredients into dry and stir until just combined.

4. Remove muffin tin from oven and spray lightly with vegetable cooking spray. Divide batter evenly among cups (a spring-action ice cream scoop works well). Bake until muffins are golden brown, more noticeably on sides and bottom, about 15 minutes.

5. Turn muffins out onto a wire rack and let cool for 5 minutes. Serve warm.