Sweet Country Corn Bread

[pilgrim719]

I got this recipe from the Betty Crocker web site today. I'm always trying to find a corn muffin recipe that DH likes as much as the Jiffy box mix, just because I think it would be healthier if I made them from scratch. Well, I finally found one with this recipe! I made the corn bread as muffins, and DH ate 3 of them with his dinner and kept saying they were as good as the box mix. I know some of you have been on a similar corn bread search so I thought I'd share. I had a nibble of one of the muffins (I don't care much for corn bread because of the texture, but I do like the flavor) and they tasted very good, they are sweeter than a lot of recipes I've tried. I think the lack of sweetness is what DH disliked about other recipes in the past. Oh, and I only baked mine for 15 minutes, so maybe the time is different for muffins as opposed to bread. Here's the recipe...

Sweet Country Corn Bread

1 cup fat-free milk
2 Tbsp margarine, melted
1/4 cup fat-free cholesterol-free egg substitute
1 1/4 cups yellow, white, or blue cornmeal
1 cup all-purpose flour
1/2 cup sugar
3 tsp baking powder
1/2 tsp salt

1. Heat oven to 400F. Grease bottom and side of 9" round pan, or 8" square pan, or 12 cup muffin pan.
2. Beat milk, margarine, and egg substitute in large bowl. Stir in remaining ingredients all at once just until flour is moistened (batter will be lumpy). Pour batter into prepared pan.
3. Bake 20-25 minutes or until golden brown and toothpick inserted in center comes out clean.

Makes 12 servings.
Per serving:
145 calories (20 calories from fat)
2g fat (1g saturated)
5mg cholesterol
250mg sodium
80mg potassium
29g carbs
1g fiber
4g protein

[Gracie]

Thanks Kari. I am one of those "on the search" and will put this on for next week.

Loren

[Mamasue]

Mmmmm corn muffins. Like Brad, I loved the Jiffy brand. Thanks for the recipe Kari. :D

[claire797]

I'll bet you could make this cornbread even lighter by substituting 1/2 cup of Sugar Free Log Cabin for the sugar. That would cut 330 calories out of the whole recipe.

The muffins would weigh the same, but would only have about 110 calories each. Oh, and they'd taste like maple :). I may try this.....

[Mamasue]

Kari....Muffins are in the oven! Can't wait till they cool. :D

[GrinsandGiggles]

This recipe is almost identical to the recipe that I finally settled on for my DH! Mine is a regular Betty Crocker recipe that I found in my Mastercook software (version 5 / Betty Crocker Suite). I was also on the same search, DH loved the Jiffy ones but thought they were a little on the dry side (the version I make has more butter than this, that's really the only difference). I tried several before he settled on this one. I need to start using egg substitute rather than the eggs that my other one calls for, thanks for bringing this up and reminding me! :)

[Terrytx]

Originally posted by claire797
I'll bet you could make this cornbread even lighter by substituting 1/2 cup of Sugar Free Log Cabin for the sugar. That would cut 330 calories out of the whole recipe.

The muffins would weigh the same, but would only have about 110 calories each. Oh, and they'd taste like maple :). I may try this.....

please let us know how this worked out!

[Mamasue]

Just bit into one and they are great! Very, very close to Jiffy brand corn muffins. Yes, Ana...let us know how you make out with maple flavoring. Oh, and Terry....I expected you to suggest a little kicking up with some heat added to recipe! :D

[Terrytx]

lol, well, that too....maybe add some chipotle chili powder ;)

[Mamasue]

Originally posted by Terrytx
lol, well, that too....maybe add some chipotle chili powder ;)

:D

[Linda in MO]

Looks great, Kari. Here's a good recipe your husband might also like. We love them. I think Terrytx posted this recipe.

* Exported from MasterCook *

Jalapeno Jelly Corn Muffins

Recipe By : "Texas Home Cooking" by the Jamison's
Serving Size : 0 Preparation Time :0:00
Categories : Muffin/Quick Bread

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/4 Cups all purpose flour
3/4 cup stone ground cornmeal
1 tablespoon baking powder
1/2 teaspoon salt
1/4 teaspoon cayenne (or chipotle powder)
3/4 cup buttermilk
1/4 cup unsalted butter -- melted
3 tablespoons sugar
2 eggs
1 1/2 cup corn kernals
3/4 cup jalapeno jam or jelly

Preheat over to 375. Grease the muffin pan.
Sift together the flour, cornmeal, baking powder, salt and cayenne in a bowl and set aside. In another, larger
bowl, beat together the buttermilk, butter, and sugar. Mix in the eggs, followed by the corn, blending well after each addition. Add the flour mixture and stir to combine lightly.
Spoon about half of the batter -it will be a bit stiff-into the muffin pans, filling each just about 1/3 full. Drop a dollop of jelly, about 1 teaspoon, on top of the batter in each cup. Top with the remaining batter, covering the jelly completely for each muffin.
Bake the muffins 22 - 24 minutes until they are deep golden.

[pilgrim719]

Sue, I can't believe how quickly you whipped up a batch of these muffins. You're quick because I just posted this recipe last night ;) I'm happy you enjoyed them! :)

Linda, Thank you for the recipe! Are these sweeter like the Jiffy muffins? Also, does the jalapeno jelly "make" this recipe? I don't think Brad would care for that, but if the muffins are good without the jelly I will make them.

Loren, I knew you were searching for a good corn muffin recipe so I was hoping this post would catch your eye :) Let me know what you think if you try these!

Kari

[Linda in MO]

Originally posted by pilgrim719

Linda, Thank you for the recipe! Are these sweeter like the Jiffy muffins? Also, does the jalapeno jelly "make" this recipe? I don't think Brad would care for that, but if the muffins are good without the jelly I will make them.
Kari

Yes, they are sweet but part of what makes them sweet is the jalapeno jelly. And yes the jalapeno jelly "makes" the recipe special. Not sure how they'd be without it. Let me know if you try it.

[valchemist]

I think the addition of jalapeno jelly is a great idea. I tried that jelly for the first time in the hot brie kisses recipe and it was great.

[claire797]

I just made a batch of this cornbread and it's very good. I did make some substitutions though. Instead of 1/2 cup of sugar, I used 1/4 cup of Log Cabin Splenda Sweetened Syrup and 1/4 cup of straight Splenda. The maple syrup adds a very nice subtle flavor and adds a little moisture. In fact, I think it would be even better with 1/2 cup of Sugar Free syrup and no Splenda. I also used 1 cup of buttermilk instead of milk.

One thing I noticed was that the cornbread did not get extremely brown even after 18 minutes of cooking. I think that's because of the Splenda. So if you do use Splenda, make sure you take it out even if you think it doesn't look quite brown enough.

[Linda in MO]

I made these today and they turned out really well. I have to admit that I still like Jiffy the best :o , but these are as close to Jiffy as I've ever made. They're a bit heavier and the cornmeal taste is stronger. I will definitely keep this recipe handy though for when I don't have a box of Jiffy in the cupboards.

I cut the recipe in half and used 1 egg white in place of the egg substitute, buttermilk in place of the milk, and butter in place of the margarine. I let the batter sit for 3 minutes (like Jiffy recommends :p ) before I filled the muffin tins. Thanks Kari!

[valchemist]

Originally posted by Linda in MO
I made these today and they turned out really well. I have to admit that I still like Jiffy the best :o , but these are as close to Jiffy as I've ever made. They're a bit heavier and the cornmeal taste is stronger. I will definitely keep this recipe handy though for when I don't have a box of Jiffy in the cupboards.


I agree with this review. they are heavier and not quite as moist with a stronger cornmeal taste. they might be a bit sweeter than Jiffy. but quite good. I used 1 egg instead of egg substitute. and 1% milk. and butter.

the next day, I decided to try them the way anna suggested, subbing 1/2 cup sugar free syrup for the sugar. the muffins had pretty much the same texture but they were much less sweet. there was only a slight maple flavor -- I don't think I would have noticed it if I hadn't made them myself, but I can't be sure. they were very good, especially if you don't want an overly sweet corn muffin. and the nutritional stats are great. I think if I make either of these recipes in the future I will go with the maple version for both taste and nutrtional reasons.