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Southern Corn & Oat Muffins


One taste of buttery melt-in-your-mouth corn muffins and you may never make 
regular dry cornbread again. To change the texture, use half 
fine and half coarse cornmeal.

    1 cup all-purpose flour
    cup finely ground yellow cornmeal
    cup thick-rolled oats
    1 teaspoon baking powder
    teaspoon baking soda
    teaspoon salt
    1 large egg
    1 cup low-fat buttermilk
    cup butter, melted
    cup dark brown sugar
    2 tablespoons whipping cream
    cup canned whole kernel corn, drained

1.  Preheat the oven to 400.

2.  In a large bowl, mix the flour, cornmeal, oats, baking powder,
     baking soda and salt.

3.  In a medium bowl, whisk the egg, buttermilk, butter, brown
     sugar and cream. Stir into flour mixture, then add the corn.

4.  Fill nonstick muffin cups half full.

5.  Bake in preheated oven 10-15 minutes, or until tops bounce
     back when lightly pressed.

     Makes 12 muffins


Seasoned with Love
Online Cookbook


 Seasoned with Love- A copyright recipe

We would love to have you print this recipe for your own use.



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