Calico Corn Muffins
Calico Corn Muffins are flavorful, colorful bites combining sweet corn, red peppers, and onions, perfect for breakfast or as a side dish for any meal.
Ingredients
Instructions
- In a medium bowl, combine cornmeal, flour, sugar, baking powder, and red pepper.
- Stir in milk, egg, and melted margarine just until blended (batter will be slightly lumpy).
- Stir in corn, chopped red pepper, and onions until just mixed.
- Spoon mixture into 12 lightly greased 2 1/2-inch muffin cups.
- Bake at 400°F for 20 to 25 minutes or until done.
- Remove from pan and cool slightly on wire rack.
- Serve warm at room temperature.
Tips & Substitutions
For a slightly sweeter muffin, consider adding a bit more sugar or incorporating some honey. If you prefer a spicier kick, feel free to increase the ground red pepper. You can substitute buttermilk for milk for a richer flavor. If you don't have margarine, unsalted butter works well. For a twist, try adding cheese or jalapeños to the batter, which would pair beautifully with Antha'S Cheese Dip.
Serving Suggestions
These Calico Corn Muffins are delightful served warm as a side to soups or chili, making them a perfect complement to Country Corn Casserole. You can also enjoy them with a smear of butter or honey for breakfast. For a fun twist, serve them alongside a spicy dip or as part of a vegetarian spread.
Storage & Reheating
Store any leftovers in an airtight container at room temperature for up to 2 days. For longer storage, freeze the muffins in a freezer-safe bag for up to 3 months. To reheat, thaw overnight in the refrigerator and warm in the oven at 350°F for about 10 minutes or until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Calico Corn Muffins contains roughly 246 calories, with 5g protein, 43g carbohydrates, and 7g fat. It is an excellent source of vitamin C (36% of the Daily Value), and a good source of iron and calcium.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh corn instead of canned or frozen?
Yes, you can use fresh corn! Just make sure to cook and cool it before adding it to the batter. Fresh corn will add a lovely texture and taste to your muffins.
What can I substitute for cornmeal?
If you don't have cornmeal, you can use finely ground polenta or a combination of all-purpose flour and ground cornflakes. However, the flavor and texture may vary slightly.
How can I make these muffins gluten-free?
To make gluten-free Calico Corn Muffins, substitute the all-purpose flour with a gluten-free flour blend. Make sure the baking powder is also gluten-free, and you should achieve similar results.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).