Corn Stick Muffins
Corn Stick Muffins are crispy, golden-brown treats with a rich corn flavor, perfect for breakfast, snack, or pairing with soups and fresh peas. Easy to make and versatile.
Ingredients
Instructions
- Mix all ingredients together in a bowl.
- Place a couple of drops of oil in the seasoned cast iron muffin pan.
- Place the empty muffin pan in a 375-400 degree Fahrenheit oven until hot.
- Spoon the batter into the hot muffin pan; it should sizzle upon contact.
- Bake until golden brown.
Tips & Substitutions
For a more flavorful twist, consider adding shredded cheese or chopped jalapeños to the batter. If you don't have self-rising flour, you can make your own by combining all-purpose flour with baking powder and salt. Ensure the muffin pan is well-seasoned to prevent sticking, which is crucial in this recipe to achieve that perfect crispy edge.
Serving Suggestions
These corn stick muffins are great as a side dish to chili or a hearty soup. They also make an excellent breakfast paired with butter and honey. For a delightful twist, try serving them alongside a fresh salad or with a topping of Acorn Squash And Apple Puree for a seasonal flavor boost.
Storage & Reheating
Store leftover corn stick muffins in an airtight container at room temperature for up to two days. For longer storage, refrigerate them for up to a week. To reheat, simply place them in a preheated oven at 350°F for about 5-10 minutes, or until warmed through, ensuring they retain their crispiness.
Nutrition & Diet Analysis (per serving)
Each serving of Corn Stick Muffins contains roughly 596 calories, with 2g protein, 15g carbohydrates, and 60g fat. Note that it is relatively high in sodium, at 504mg per serving (22% 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 use regular cornmeal instead of self-rising cornmeal?
Yes, you can use regular cornmeal, but you'll need to add baking powder and salt to mimic the self-rising effect. A general rule is to add about 1.5 teaspoons of baking powder and a pinch of salt for every cup of cornmeal.
What can I substitute for milk in this recipe?
If you're out of milk, you can use any non-dairy milk like almond or soy milk. Alternatively, yogurt or sour cream can be thinned with water to create a similar consistency, adding a nice tangy flavor to the muffins.
How do I know when the muffins are done baking?
The muffins are done when they are golden brown on top and a toothpick inserted into the center comes out clean. Keep an eye on them after about 15 minutes to avoid overbaking, as the cooking time can vary based on your oven.
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).