Creole Corn Muffins
Submitted by az
Savory Creole corn muffins packed with cheddar, American cheese, red bell pepper, pimiento, and onion. Golden, cheesy, and ready in under an hour.
YIELD
2 dozenPREP
15 minCOOK
30 minREADY
45 minThese aren’t your plain-Jane cornbread muffins, cher.
Loaded with both cheddar and American cheese, sweet red bell pepper, pimiento, and onion, they bake up golden with pockets of melted cheese in every bite.
The batter comes together quick with just a stir, lumps and all, the way good muffin batter should.
Serve them warm alongside a bowl of gumbo, red beans and rice, or just eat them straight off the cooling rack with a pat of butter.
Kitchen Tips
- Don’t overmix the batter. Lumps are your friend here and keep the muffins tender instead of tough
- Grate the cheese fresh off the block for the best melt
- Grease the muffin cups generously; the cheese can stick something fierce if you skimp
- These freeze well. Reheat in a warm oven rather than the microwave to keep that crispy edge
Ingredients
Directions
Mix eggs, milk and shortening.
In another bowl, combine remaining ingredients.
Add milk mixture and stir just to mix (there will be lumps).
Pour into greased muffin cups and bake in preheated 400 degree F. oven 25 to 30 minutes, or until done.
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