ISO Corn Muffin Recipe

[RUSTYSMOM]

Does anyone have a great low fat corn bread recipe? I made corn muffins last night to serve with the Barbecue Chicken Pot Pie (couldn't find the Pillsbury Cornbread Twists). I looked in the the last 2 years CL Complete books and could not find any recipes for this. I used the recipe on the package of cornmeal - they were horrible. I ended up throwing them out today - I hate to waste food. Tasteless!! I am looking for a good corn muffin that is slightly sweet and moist. Hate to say it, but similar to Dunkin DOnuts corn muffins... there I said it. Is it any consolation I have not had one in years?? TIA!!

[This message has been edited by RUSTYSMOM (edited 02-05-2001).]

[Jen]

I've made the corn muffins from the Make-it-Ahead issue...they were pretty good and freeze well. If you need the recipe I can type it in.

[Grace]

Here are two. The second one calls for blueberries, but you could just leave those out. The recipe looks good otherwise!

CookWare(tm) from Cooking Light(r)

Double Corn Bread

SOURCE: Cooking Light YEAR: March 2000 PAGE: 99

INGREDIENTS FOR 9 SERVINGS:
1 cup all-purpose flour
1 cup yellow cornmeal
2 tablespoons sugar
2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon baking soda
1 cup low-fat buttermilk
1/2 cup frozen whole-kernel corn, thawed
1/2 cup diced red bell pepper
4 tablespoons butter or stick margarine, melted
1 large egg, lightly beaten
Cooking spray

INSTRUCTIONS:
You can take the diner out of the country but not the country out of the
diner. Our Double Corn Bread, though, won't burden your journey. It goes great
with the Hearty Navy Bean Soup recipe found in the March 2000 issue.

1. Preheat oven to 425 degrees.

2. Lightly spoon flour into a dry measuring cup, and level with a knife.
Combine flour and next 5 ingredients (flour through baking soda) in a large
bowl, and make a well in center of mixture. Combine buttermilk and next 4
ingredients (buttermilk through egg) in a bowl; add to flour mixture. Stir
just until moist. Spoon batter into an 8-inch square baking pan coated with
cooking spray. Bake at 425 degrees for 20 minutes or until a wooden pick
inserted in center comes out clean. Let stand 10 minutes. Yield: 9 servings
(serving size: 1 [2-1/2-inch] square).

NUTRITIONAL INFORMATION:
CALORIES 202 (30% from fat); FAT 6.7g (sat 3.4g, mono 1.8g, poly 0.5g);
PROTEIN 5.1g; CARB 31g; FIBER 1.7g; CHOL 38mg; IRON 1.7mg; SODIUM 384mg; CALC
102mg

CookWare(tm) from Cooking Light(r)

Blueberry Corn Muffins

SOURCE: Cooking Light YEAR: July/Aug 1991 PAGE: 51

INGREDIENTS FOR 12 SERVINGS:
1 cup all-purpose flour
1 cup yellow corn meal
3 Tblsp. sugar
1 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1 cup nonfat buttermilk
3 Tblsp. vegetable oil
2 eggs
1 cup fresh blueberries

INSTRUCTIONS:
Combine first 6 ingredients in a large bowl; make a well in center of mixture.
Combine buttermilk, oil and eggs; add to dry ingredients, stirring just until
moistened. Gently fold in blueberries.

Spoon batter evenly into 12 foil lined muffin cups. Bake at 400 degrees for
20 minutes. Remove from pan, let cool on wire rack.

Yield: 1 dozen

NUTRITIONAL INFORMATION:
141 Calories per serving / Fat 4.6

[Leonard]

I hate to admit it, I use the "pouch" mix from Betty Crocker. You can make cornbread or muffins. I make it about twice a month. It's delicious. My husband actually thinks I make this cornbread from scratch!!! It will remain my secret!!

[RUSTYSMOM]

thanks to you all. I am certainly not above a good package.. I will try the Betty Crocker as well as the recipes listed below. I didn't even think to look in my Make Ahead recipe. I am now on a mission to find teh best cornbread! Thanks again.

[lanie]

Here is a recipe I gave to a friend (trying to find a recipe for same) and she said it was terrific and very moist - not LF

CORN BREAD BY JAMES BEARD, CHEF

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Breads

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 c Flour
1 1/2 c Cornmeal -- yellow
3 ts Baking powder
3 md Eggs -- well beaten
1 c Milk
1 t Salt
1 t Sugar
1/4 c Cream
1/3 c Butter -- melted

Preheat the oven to 400dF. Butter an 8-1/2x11 inch
baking pan. Sift the flour, salt, sugar, and baking
powder into a large bowl, to mix the ingredients
thoroughly and distribute the baking powder evenly.
Beat in the eggs and milk using a wooden spoon until
well mixed. Beat in the cream and, lastly, the melted
butter. Pour into the buttered pan and bake for 18 to
20 minutes. While still hot, cut into squares and
serve wrapped in a napkin.

(she used evaporated milk for the cream)

[misstapioca]

I had a craving for corn bread late last night. I know that's a wierd craving. So after searching the boards for an interesting low fat recipe I came across the Double corn bread. It turned out pretty good, not to crumbly and not too sweet. I can't stand sweet corn bread. I like it more on the savory side. The addition of the red bell pepper adds a bit of needed color. I just wish I made this last week when I made the All American Chili. It would have gone well with it.