Corn Puffins

Accompany bowls of spicy chili, soup, or stew with full-size or mini muffins. For extra flavor, stir a bit of whole kernel corn and chopped green onions into this batter.

Makes:
12 servings
Prep:
15 mins
Bake:
30 mins 425°F
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Corn Puffins

Ingredients
 
Nonstick cooking spray
2
tablespoons cornmeal
3
eggs, beaten
1
cup milk
1
tablespoon butter, melted
1/2
teaspoon salt
1/4
teaspoon pepper
1/2
cup frozen whole kernel corn, thawed
2
green onions, thinly sliced (1/4 cup)

Directions

  1. Preheat oven to 425 degree F. Thoroughly coat twelve 2-1/2-inch muffin cups with nonstick cooking spray. Sprinkle bottom and sides of each cup with cornmeal. Set aside.
  2. Beat eggs, milk, and butter in a medium bowl with a whisk. Add flour, salt, and pepper; beat until smooth. Stir in corn and onions.
  3. Fill prepared muffin cups two-thirds to three-fourths full with batter. Bake about 30 minutes or until deep golden brown. Serve immediately.

From the Test Kitchen

Bite-Size Puffins:

Coat thirty-six 1-3/4-inch muffin cups with nonstick cooking spray. Fill cups about two-thirds full; bake 20 minutes or until golden.

Nutrition Facts

(Corn Puffins)
    Per serving:
  • 84 kcal cal.,
  • 3 g fat
  • (1 g sat. fat,
  • 57 mg chol.,
  • 134 mg sodium,
  • 11 g carb.,
  • 1 g fiber,
  • 4 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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