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Corn Muffins with Green Onions

By The Canadian Living Test Kitchen

Tested till perfect

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Corn Muffins with Green Onions

Corn Muffins with Green Onions
Photography by Matthew Kimura

This recipe makes 12 servings

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Nutritional Info
Per muffin: about -
cal 207
pro 7 g
total fat 9 g
sat. fat 3 g
carb 26 g
fibre 2 g
chol 41 mg
sodium 329 mg
% RDI: -
calcium 8
iron 8
vit A 6
vit C 7
folate 21

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Corn kernels and creamed corn add crunch and moistness to muffins. Serve with Really Good Beef and Bean Chili.

Ingredients

  • 1/2 cup milk
  • 1-1/2 tsp vinegar
  • 1 cup yellow cornmeal
  • 1 cup all-purpose flour
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1 14 oz can creamed corn
  • 1/4 cup vegetable oil
  • 2 eggs
  • 1/4 tsp hot pepper sauce
  • 1 cup shredded Cheddar cheese
  • 1/2 cup frozen corn
  • 3 green onions, thinly sliced
  • 1/4 cup minced fresh parsley

Preparation

In glass measure, stir milk with vinegar; let stand for 5 minutes.

In large bowl, whisk together cornmeal, flour, baking soda, salt and pepper. In another bowl, whisk together creamed corn, milk mixture, oil, eggs and hot pepper sauce; pour over cornmeal mixture. Sprinkle with cheese, frozen corn, green onions and parsley; stir just until dry ingredients are moistened.

Spoon into greased or paper-lined muffin cups. Bake in centre of 400°F (200°C) oven until tester inserted into centre comes out clean, about 20 minutes. Let cool on rack. (Make-ahead: Store in airtight container for up to 2 days or wrap individually and freeze in airtight container for up to 2 weeks.)

Source : Canadian Living Magazine: March 2005

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