Corn Muffins In Corn Shucks
Corn Muffins in Corn Shucks are a delightful twist on traditional muffins, offering a unique combination of sweet cornmeal and savory Jack cheese with chilies. Perfect for gatherings or a tasty snack, these muffins are baked in corn husks, adding an earthy flavor and rustic presentation.
Ingredients
Instructions
- Mix flour, cornmeal, baking powder, salt, and 3/4 cup cheese. Make a well in the center.
- Mix beaten egg, margarine, honey, and milk.
- Pour into well in the center of the mix.
- Stir just to moisten.
- Grease twelve 2 1/2-inch muffin tins.
- Place 2 or 3 strips of corn husks in each tin.
- Fill with batter and sprinkle with remaining cheese.
- Bake at 375° for 20 minutes.
- These will keep at room temperature for 12 hours.
Tips & Substitutions
For a slightly spicy kick, consider using pepper jack cheese instead of Jack cheese with chilies. You can also substitute half of the all-purpose flour with whole wheat flour for added nutrition. Ensure the corn husks are soaked in warm water for about 30 minutes before using them to prevent burning during baking. Mixing the batter just until moistened will help keep the muffins light and fluffy.
Serving Suggestions
These corn muffins are perfect as a side dish for chili or soups, such as a hearty bean chili or a light vegetable soup. They can also be enjoyed as a standalone snack with a bit of butter or honey. For a delightful dessert, serve them with a side of Easy Fruit Dip. They are versatile enough to be paired with breakfast items like scrambled eggs or breakfast burritos.
Storage & Reheating
Store leftover corn muffins in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate them for up to a week. To reheat, wrap muffins in foil and warm them in a preheated oven at 350°F for about 10-15 minutes until heated through, ensuring they stay moist.
Nutrition & Diet Analysis (per serving)
Each serving of Corn Muffins In Corn Shucks contains roughly 285 calories, with 5g protein, 51g carbohydrates, and 8g fat. It is a good source of calcium (16% of the Daily Value). Note that it is relatively high in sodium, at 1025mg per serving (45% of the Daily Value).
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 make these corn muffins ahead of time?
Yes, you can prepare the batter a day in advance and store it in the refrigerator. Just remember to give it a gentle stir before filling the muffin tins and baking. This makes them a great option for meal prep or for brunch gatherings.
What can I use instead of corn husks?
If you can't find corn husks, you can use parchment paper or silicone muffin liners as an alternative. While this may alter the presentation slightly, it will not affect the taste of the muffins.
Can I freeze these muffins?
Absolutely! To freeze, allow the muffins to cool completely, then wrap each muffin tightly in plastic wrap and place them in a freezer-safe bag. They can be frozen for up to 3 months. To enjoy, simply thaw them at room temperature or reheat directly from the freezer.
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).